Beef Bones

Description

Let me tell you about beef bones.

These aren’t just leftovers.

They’re actually the best part of the animal.

Your grandma knew this.

Your great-grandma definitely knew this.

And now you’re going to know it too.

What Are These Bones?

You’re getting a great mix here:

Marrow bones – These are the big round leg bones. Inside is rich, creamy marrow. It’s like butter, but better.

Knuckle bones – These are the joints. They have tons of cartilage and connective tissue. That’s the good stuff that makes your broth thick and jiggly.

Other beef bones – Neck bones, ribs, whatever we’ve got. They all add flavor and nutrition.

These bones come from our cattle that spend their lives on pasture, eating grass.

They move to fresh grass every day.

They live outside, and they’re healthy and happy.

How Do You Use Them?

Making bone broth is easy. Really.

If you can boil water, you can make bone broth.

Here’s what you do:

Pop the bones in the oven at 400 degrees for about 45 minutes.

You want them brown and smelling amazing.

Throw them in your biggest pot. Cover with water.

Add a splash of vinegar (this helps pull the good stuff out of the bones).

Bring it to a boil, then turn it way down to a simmer.

Just a few bubbles here and there.

Add whatever veggies you want. Onions, carrots, celery. Even your veggie scraps work great.

Now here’s the secret: Let it simmer for a long time.

12 hours. 24 hours. Even longer if you want.

Low heat. Slow cooking. That’s where the magic happens.

Strain it. Let it cool. Stick it in the fridge.

What You’ll Get

The next morning, open your fridge.

Your broth should be wiggly and jiggly like Jello.

That means you did it right!

That jiggle is pure collagen and gelatin.

Use it for soups. Use it for cooking rice.

Drink it straight from a mug.

Freeze it in ice cube trays for easy cooking portions.

This is real food and what nourishment looks like.

This is how people ate for thousands of years, and there’s a reason why.

Your body knows what to do with real food.

Ready to make some liquid gold?