Beef bones

Beef bones are the foundation for a high-quality homemade broth, demi-glace, and time-tested soup base. The most prized are marrow bones and joint bones, which release collagen, gelatin, and deep umami during long, slow cooking. They are usually roasted in the oven to a deep brown before cooking, developing rich caramelized flavor. Together with aromatic vegetables and spices, they form the foundation of French fond brun, Italian brodo, and Vietnamese pho. A rich source of minerals and collagen for joint health.