Beef · Variety meats
Beef Bones
Beef bones for stock, bone broth, and roasted marrow. Marrow bones are usually cut from the leg.
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| Animal | Beef |
|---|---|
| Section | Variety meats |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | soup bones, marrow bones, stock bones |
Best ways to cook it
- Slow cook
- Roast
About this cut
What it is and how to use it
Beef bones are sold for making broth and stock, for roasted marrow, and for pet treats. Marrow bones are cut from the leg, and meatier knuckle and neck bones add body to stock. Roasting the bones first gives broth a deeper flavor and color. They are very inexpensive and give a lot of value for soups and sauces.
Cook’s tipRoast at a high temperature first for flavor, then simmer in water for many hours. Skim the surface and strain before using.
Read moreBeef Cuts Chart: Primals, Retail Cuts & UsesClassic Steak Sauces & Which Steak Each SuitsBeef Cuts Chart: 9 Primals & How to Cook Each
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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