Stock or Broth? Here's the Difference

If you’ve ever boiled up a pot of bones for soup, you’ve probably heard people call it bone broth. But not all broth is the same, and there’s a big difference between meat stock and bone broth.

We first learned about meat stock from Kate Pope (@wildnutritionist on Instagram), and we highly recommend checking out her work!

Here’s what we’ve learned from Kate and in our own kitchen, using meaty and collagen-rich bones from our farm.

Meat Stock: Shorter Cook Time, Easier to Digest

Meat stock is made by simmering bones with meat still on them for about 4 to 8 hours (depending on the types of bones used). It’s ready when the meat is falling off the bone and the stock has a nice, elevated flavour.

Bone broth, on the other hand, is made primarily with bare bones and is cooked for a significantly longer period – anywhere from 12 to 48 hours or more. That longer cooking time pulls out more minerals, but it can also make it harder for some folks to digest.

Why Some Prefer Meat Stock

While bone broth has become popular lately, meat stock can be better for healing, especially if your digestion is off or you’re recovering from illness.

Here’s why we love meat stock:

• It’s gentler on the gut
• Has more natural gelatin and collagen
• Contains glycine, hyaluronic acid, and other amino acids that help with inflammation and gut repair
• Feels more filling than broth
• It’s great for babies, new parents, and anyone on a health journey

If someone’s dealing with sensitivities, low energy, or trying to recover from burnout, meat stock is a great place to start.

The Glutamic Acid Factor

Long-cooked bone broth contains higher levels of glutamic acid. Glutamic acid is a naturally occurring amino acid, one of the building blocks of protein. It’s found in many whole foods, especially those high in protein, and the body also makes it. It plays a crucial role in cellular metabolism.

For most people, glutamic acid isn’t a problem as it’s a normal part of the diet. But for some people, especially those dealing with gut issues, anxiety, or chronic inflammation, too much free glutamate (which forms during long cooking times) can be irritating or overstimulating.

For this reason, it's often recommended to start with meat stock as it's gentler and easier to digest, especially for those just beginning a healing journey. Bone broth can still be a great option once your system is more stable or if you're looking for a longer-term, mineral-rich broth. 

If you're interested in bone broth specifically and don't have time to make it yourself, we offer shelf-stable and frozen options. Check them out here. 

What Bones to Use

You’ll get the best stock when you use bones with meat, joints, and skin, as that’s where all the good stuff is.

For chicken:

• Feet
• Necks
• Heads 
• Carcass
• Thighs or drumsticks with skin

For beef, lamb, or other ruminants:

• Knuckle bones
• Meaty soup bones
• Shanks
• Oxtail
• Neck bones

If the stock jiggles like Jell-O once it’s cold, you’ve done it right. 

Ready to make your own? Browse our Nutrient-Dense Organs & Bones Collection here.