Grass-fed soup bones, sourced from our beef cattle raised exclusively on a grass diet of pasture and hay during winter months, are a rich source of nutrients and flavors, making them an excellent base for various culinary applications. These bones, often including knuckles, joints, and sometimes meat remnants, are packed with collagen, marrow, and other beneficial compounds that can be extracted through slow cooking.
One of the most popular uses for grass-fed soup bones is the preparation of bone broth, a nutritious and flavorful liquid that can be consumed on its own or used as a base for soups and stews. Bone broth is renowned for its health benefits, including supporting joint health, immune system support, and providing a rich source of minerals like calcium, magnesium, and phosphorus.
Bone broth made from grass-fed soup bones can be seasoned and sipped as a warm, comforting, and nutritious drink. It’s especially popular among those following paleo, keto, and whole food diets for its purported health benefits, including gut health support and skin health due to its high collagen content.
Preparation Tips
- Roasting: For added depth of flavor, soup bones can be roasted in the oven until browned before simmering.
- Simmering Time: To fully extract the nutrients and flavors, simmer the bones for a long period, typically 12 to 24 hours, on a low heat setting. Adding a splash of vinegar can help leach minerals from the bones.
- Straining: After simmering, strain the broth through a fine-mesh sieve to remove bone fragments and any other solids, resulting in a clear, flavorful broth.
Grass-fed soup bones are an invaluable ingredient in traditional and modern kitchens alike, offering a sustainable and nutritious way to enrich the diet and enhance the flavor profile of a wide range of dishes.
