Common Questions about our Beef Soup Bones

What are soup bones used for?

Soup bones are used to make rich, collagen-packed bone broth and stock. The knuckles and joints break down during long simmering, creating gelatin-rich broth perfect for soups, stews, and sauces.

How do you make bone broth with soup bones?

Place bones in a large pot, cover with cold water, and add 1-2 tablespoons of apple cider vinegar. Optionally, roast the bones at 400°F for 30 minutes. Bring to a boil, then simmer for 12-24 hours. Add vegetables and herbs in the final 2-3 hours. Strain and cool—properly made bone broth will gel when refrigerated.

Are soup bones good for you?

Yes, beef soup bones create broth packed with collagen, gelatin, and essential minerals including calcium, magnesium, and phosphorus.

What's the difference between soup bones and marrow bones?

Soup bones contain more connective tissue and cartilage, ideal for gelatin-packed bone broth. Marrow bones have creamy marrow in the center that can be roasted and eaten directly. Soup bones create the gel, while marrow bones add depth and fat.

Can you use soup bones more than once?

Yes, you can reuse beef soup bones for a second batch of broth, though it will be lighter and less rich than the first. Simply return the bones to the pot with fresh water, vegetables, and seasonings for another flavorful stock.

Are grass-fed soup bones better than conventional?

Grass-fed beef bones come from cattle raised on pasture their entire lives, producing broth with better nutrient density and richer flavor.