Veal knuckle bones, also known as stock bones, are from the leg joint. These bones are what's left after the butchering process with hind legs on a veal. 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 domestically raised by local American farmers and Angus bred. Our beef farmers pasture raises their beef and grain finished from harvest grown on their farm. Unlike internationally imported beef, typically from New Zealand and Australia, our locally sourced and never aged. All of our beef is USDA Inspected and Halal Meat