Beef Bones (Grass-Fed)

A mix of marrow bones (the cylindrical centre-cut leg bones) and meaty knuckle and joint bones. Marrow bones are pure flavour and gelatin; meaty bones add depth and minerals to the broth. Roughly 1.2–1.5 kg per pack, enough to make 2–3 litres of properly rich bone broth.

Roast the bones at 200°C for 30 minutes (this builds flavour). Transfer to a stockpot or slow cooker with onion, carrot, celery, peppercorns, bay, and a tablespoon of vinegar (helps extract minerals). Cover with water. Simmer 12–24 hours. Strain. Cool. Freeze in portions. There's a step-by-step bone broth guide on our Recipes blog.

Bone broth is rich in collagen (which breaks down into gelatin and amino acids like glycine and proline), minerals (calcium, magnesium, phosphorus), and electrolytes. Grass-fed beef bones produce broth with a better fatty-acid profile than grain-fed. Many customers use it for gut health, joint support and as a hot drink in winter.

Raw marrow bones can be fed to dogs as occasional treats, never cooked bones (cooking makes them brittle and dangerous). Always supervise, choose a bone size appropriate for your dog, and check with your vet if your dog has any history of dental or digestive issues. Personally, we keep them for the broth pot, but that's your call.

At -18°C, beef bones keep at least 12 months. We store ours frozen and pull a pack out whenever the stockpot is running low. Thaw before roasting.