Beef Bones

Description

Beef Bones are sourced from grass-fed Australian cattle and are the ideal starting point for a rich, deeply flavoured bone broth, beef stock, or slow-cooked soup. Good broth starts with good bones, and these deliver the kind of depth and body that supermarket stock cubes simply cannot replicate.

Naturally high in collagen and gelatin, these bones break down slowly during a long simmer to produce a silky, nutrient-dense liquid that home cooks and health-focused kitchens value. Whether you are making a broth to sip on its own, a stock to use as the foundation for soups, stews, and sauces, or adding depth to a slow-cooked meal, these bones are the backbone of proper home cooking.

Roasting the bones before simmering deepens their colour and brings out a richer, more savoury flavour. The longer you simmer, the more gelatin is released, giving your broth that satisfying, full-bodied texture that sets homemade stock apart.

We cut to your requirements — if you need them whole, halved, or in a specific size for your pot, just leave a note in your order instructions and our team will prepare them accordingly. If you are looking for bones specifically for the marrow, please see our Bone Marrow Canoe Cut product.

Quick Facts

• Type/Cut: Grass-fed beef bones
• Beef type: Grass-fed Australian beef
• Key features: High in collagen and gelatin, custom cut available, ideal for long, slow simmering
• Best for: Bone broth, beef stock, soups, stews, slow-cooked dishes, sauces
• Flavour/texture: Deep, savoury beef flavour when roasted and simmered; produces rich, gelatinous broth
• Prep notes: Best roasted first, then simmered low and slow for 12–24 hours for maximum flavour and body

Why You'll Love It

• Grass-fed Australian beef bones for clean, natural flavour and quality
• Naturally high in collagen and gelatin for a rich, silky bone broth
• Brilliant for keto, paleo, and nose-to-tail cooking
• Custom cut to your needs — just leave a note in the instructions
• A kitchen staple that forms the base of your best soups, stocks, and stews

Cooking Tips

• Roast the bones in a hot oven at 200–220°C for 20–30 minutes before simmering to deepen colour and flavour
• Add the roasted bones to a large pot with cold water, aromatics (onion, garlic, celery, carrot, bay leaves, peppercorns), and a splash of apple cider vinegar to help draw out minerals
• Simmer low and slow for 12–24 hours — the longer you go, the richer and more gelatinous your broth
• Add bones directly to your soup or stew pot along with other ingredients for added depth and body, removing them before serving
• Strain the finished broth and store in the fridge for up to 5 days, or freeze in portions for later use
• Freeze bone broth in ice cube trays for an instant flavour boost in pan sauces, risottos, or braised dishes

Serving Ideas

• Use a rich beef bone broth as a nourishing base for French onion soup, ramen, or a classic vegetable and beef soup
• Reduce your stock down into a glossy jus or sauce base to serve alongside a roast or steak
• Sip warm bone broth on its own with a pinch of salt and a squeeze of lemon for a nourishing drink
• Add Beef Bones to your next order and always have the makings of a great broth on hand.