Our Grass Fed Beef Soup Bone, sourced directly from our farm in Alachua County, exemplifies the highest standards of quality and flavor. Aged for 14 days, this cut undergoes a meticulous aging process that enhances its rich, deep flavors. To preserve its premium quality, the bone is quick frozen immediately after aging, ensuring that each package retains the essence of farm-fresh beef.

The soup bone, sometimes referred to as a marrow bone or knuckle bone, is a large bone taken from the leg of the beef. Its high collagen content makes it ideal for enriching soups, stews, and stocks, imparting not only depth of flavor but also a silky mouthfeel when properly cooked. This cut is essential for creating nutrient-dense broths that are full of health benefits, including joint support from the collagen and an array of minerals released during the cooking process.

The Grass Fed Beef Soup Bone is best utilized in slow-cooked recipes. When simmered for several hours, the bone releases its marrow and collagen into the dish, resulting in a hearty and nourishing base for soups and stews. Compatibility with aromatic herbs and vegetables enhances the overall flavor profile, making it an ideal addition to classic recipes like French onion soup or traditional beef bone broth.

Incorporate the Grass Fed Beef Soup Bone into your cooking routine and experience the premium taste and health benefits that come from locally sourced, high-quality ingredients.