Beef Knuckle Bones for Broth

Beef Knuckle Bone

Beef knuckle bones, also known as stock bones, are from the leg joint — what's left after the butchering process on a beef's hind legs. These bones are gelatin-rich and best used by slow cooking in water as a traditional stock base for beef broth.

All of our beef is unaged and domestically raised by local American farmers and Angus-bred. Our beef farmer pasture raises their beef and grain finished from harvest grown on their farm. Unlike internationally imported beef, typically from New Zealand and Australia, our beef is locally sourced and never aged. All of our beef is USDA Inspected and Halal Meat