Beef knuckle bones, cut into 3 or 4-inch pieces, are perfect for creating rich, hearty soups, stews, and stocks. These bones add incredible flavour and nutrition, especially with the collagen from the bone marrow, which enhances the texture and health benefits of your dishes.
Often overlooked, soup bones (also known as stock bones) are leftover cuts from the butchering process, offering a valuable opportunity to use more of the cow. These bones often still have small pieces of meat, which bring added depth and complexity to your cooking. Simply add them to a crockpot or stockpot with onions, carrots, and celery to make a delicious, nutrient-packed bone broth.