Cuts · Bones & Fat
Soup Bones
Knuckle, neck, shin mix. The 24-hour-stock starter.
$24.00 each
avg 3 lb
SKUs are seeded with each harvest. We'll email you the day this hits the catalog.
About this cut
Soup bones is the catch-all term for the bone-and-cartilage cuts a steer produces in abundance — knuckle bones (round joints), neck bones, shin bones, and the smaller connective sections in between. They're packed with collagen, marrow, and gelatin-forming tissue. Where the cleaner femur cross-cuts of marrow bones go on the brunch plate, soup bones go in the stockpot — they're the workhorse of any 24-hour broth.
Why Piedmontese matters here
A great stock starts with a great animal. Piedmontese soup bones produce a clearer, brighter broth than commodity stock-pot bones because there's less rendered surface fat — you skim less, and what's left in the pot is the mineral and collagen flavor you actually want. The gelatin still sets when chilled (jiggly, like good chicken stock), which is the test of a real bone broth.
How to use them
Roast first, then simmer
Always roast bones at 400°F for 30–45 minutes first — this develops color and depth in the finished stock. Then transfer to a stockpot, cover with cold water plus a splash of vinegar (helps extract minerals), and simmer 12–24 hours.
Strain and store
Strain through fine mesh, salt to taste, cool quickly, and freeze in 1-cup portions. Use as the base for French onion soup, ramen, risotto, pho, or as the sipping broth nutrition writers won't shut up about.
Want this in your freezer?
Subscribe and we'll let you know the day soup bones hit the catalog.