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grassfed beef knuckle bones on cutting board

Grassfed Beef Bones

appx. 1.5-2.5 lbs

If you've always wanted to make a good, nutritious beef bone broth, these are the bones to use. These are the knuckle bones of the cow.
Enjoy within 5 days or freeze for later use.

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Storage Tips

Keep refrigerated or frozen.
Farmers to You orders beef by the whole animal and it arrives fresh to us. On weeks when we receive a fresh beef delivery you will receive cuts that are fresh, not frozen. On weeks when we do not receive a new order your beef will be sent frozen, beginning the thawing process while en route to you and can continue the thawing process in your fridge and be enjoyed within a week. The beef can be refrozen if desired without compromising the quality of the meat. Check the weekly bounty in our Friday Newsletter for fresh beef updates.

Little Lakes Ranch, LLC, Ritchfield Springs, NY

Because Red Devon's have been raised on grass and forage for generations, their meat and bones are full of nutrition, minerals and flavor.
We source our 100% grassfed beef from Tilldale Farm and Little Lakes Ranch. Both farms raise Red Devon cross cattle on a 100% grassfed and grass finished diet. The beef is dry aged for at least a week before delivery to us.


November 25, 2020 by

I don't consider myself to be a great or enthusiastic cook; I make food from scratch only because it is the healthiest way to feed my family. That said, beef broth from scratch is incredibly easy and results in a superior product to packaged stock. No wasteful aseptic boxes to dispose of, either, or nasty plastic liners in contact with our food. These are the bones for that!

If you have a Crock Pot or slow cooker, simply brown the bones first (if you want richest flavor), then put those browned bones in a crock full of water and cook for eight to 24 hours. Adding onion, carrot, celery, and maybe garlic, thyme, and bay will add complexity to the result. For convenient use in recipes, freeze the broth in roughly one cup quantities. (I use my muffin pan to freeze "pucks" of stock which melt more quickly, when wanted, than one big chunk would.)