Soup Bones

Soup bones are a wonderful source of beefy bone broth. Whether from the shank or from knuckle marrow bones, it is best to roast the bones before boiling or cooking them. The caramelized bones, boiled for 12-24 hours, provide a richer color and flavor as the gelatin and minerals are extracted from the bones and connective tissues.
(AVG. 1 - 3 lbs.)