BEEF KNUCKLE BONES, CUT 5 LBS

These Beef Knuckle Bones, Cut (5 lbs) are a foundational ingredient for making rich beef stock and broth. Cut to expose connective tissue, cartilage, and marrow, knuckle bones contribute body, natural gelatin, and depth of flavor when simmered properly.

This is a functional product intended for long, slow extraction rather than direct eating.

• High collagen and connective tissue content

• Natural gelatin for body and mouthfeel

• Mild beef flavor that supports, rather than dominates, stock

• Cut into manageable pieces for even extraction

Best Uses

Knuckle bones are best suited for:

• Beef stock and bone broth

• Soup bases and consommés

• Sauces that require structure and viscosity

• Long-simmered preparations

For best results, roast bones before simmering to deepen flavor.

How to Prepare

• Rinse bones under cold water

• Optional: roast at 400°F until well browned

• Simmer gently for several hours; avoid hard boiling

• Skim impurities during early stages of cooking

Extended simmering allows collagen to convert into gelatin.

Flavor and Texture Notes

• Clean, neutral beef flavor

• Produces a broth with noticeable body and richness

• Not intended for marrow-focused applications

Storage and Handling

• Keep frozen until ready to use

• Thaw under refrigeration if needed

• Use promptly after thawing

• Broth can be refrigerated or frozen after preparation