Beef Knuckle Bones
2–4 lb Avg | Collagen-Rich Soup Bones | Ideal for Bone Broth
$4.00 /lb.
Avg. 4 lb.
✔ Collagen-rich bones perfect for broth
✔ Great for slow simmering deep flavor
✔ Ideal for roasting before stock
✔ Supports nose-to-tail cooking
✔ Frozen promptly ready when you are
Beef Knuckle Bones
Collagen-rich bones perfect for broth and stock
Our Beef Knuckle Bones average 2–4 lb per package and come from the leg joints. These bones are rich in connective tissue and natural collagen, making them ideal for bone broth, stock, and slow-simmered soups. When roasted first and then simmered low and slow, they produce a deeply flavorful, rich broth.
Why You'll Love It:
- High collagen content: Creates rich, gelatinous broth.
- Deep beef flavor: Perfect base for soups and stews.
- Great for long simmering: Designed for low, steady heat.
- Whole-animal cooking: Makes full use of the animal.
- Frozen promptly: Preserves quality until ready to use.
How to Cook:
- Roast first: Roast at 400°F until browned for deeper flavor.
- Simmer low and slow: Cover with water and simmer 12–24 hours.
- Add aromatics: Onion, garlic, carrots, celery, and herbs enhance flavor.
- Strain and store: Cool and refrigerate or freeze for later use.
Contact:
Questions? Reach out to us at support@utahbeefproducers.com or call 435-287-2333 (BEEF)