Soup Bones

These are bones that have a bit of meat still on them unlike marrow bones that have no meat at all on them. These are nice on their own or combined with a few marrow bones when making a pot of stock/bone broth. Simmered low and slow for several hours they will release collagen and other minerals to make a tasty, nutritious and gelatinous stock to be used in all your recipes calling for beef broth/stock or simply to enjoy on its own as a clear broth.