Soup Bones

Description

Great cooking starts with great ingredients, and the United Beef Co Soup Bones are a kitchen essential for anyone who loves rich, homemade flavor. Each order includes 3 pounds of meaty beef bones, perfect for simmering into golden bone broth, hearty soups, and savory stocks. These are the building blocks of comforting, nourishing meals, and a time-honored way to make the most of quality beef.

At United Beef Co, even our kitchen essentials reflect our people, our land, and our beef. Our Soup Bones come from the same ranch-raised, carefully processed cattle behind every cut we offer; real beef, raised right, with quality you can taste. With marrow, connective tissue, and bits of flavorful meat, these bones release deep, savory richness as they simmer, transforming simple water into a broth full of body, color, and goodness.

Soup bones are wonderfully versatile. Roast them first for a deeper, more caramelized flavor, then simmer them low and slow with vegetables, herbs, and a splash of vinegar to draw out every bit of richness. The result is a collagen-rich bone broth perfect for sipping, cooking, and building soups and stews. Use your stock as the base for French onion soup, pho, vegetable soup, risotto, gravies, and braises; anywhere you want real, homemade beef flavor.

What Sets United Beef Co Soup Bones Apart:

• A generous 3lb portion of meaty beef bones
• Rich in marrow and connective tissue for full-bodied broth
• Perfect for bone broth, stocks, soups, and stews
• Adds deep, savory flavor to countless recipes
• Ranch-raised and carefully processed for dependable quality
• A time-honored, budget-friendly kitchen essential

How to make broth:
For the richest flavor and color, start by roasting the bones in a hot oven until deeply browned. Transfer them to a large stockpot or slow cooker and cover with cold water, adding aromatics like onion, carrot, celery, garlic, and bay leaf, plus a splash of vinegar to help extract minerals and collagen. Bring to a gentle simmer and cook low and slow for several hours, skimming any foam from the surface and topping up with water as needed. The longer it simmers, the more flavor and body it develops. Strain the broth through a fine mesh sieve, then cool and store it; it keeps well in the refrigerator for several days or in the freezer for months, so you can portion it out and reach for homemade stock whenever a recipe calls for it. The broth will often set into a gel when chilled, a sign of all that nourishing collagen.

Serving suggestion:
Sip the finished bone broth on its own with a pinch of salt, or use it as the flavorful base for French onion soup, beef and vegetable soup, pho, ramen, risotto, and pan sauces. Any meat that comes off the bones makes a delicious addition to soups and stews.

Whether you’re brewing a batch of nourishing bone broth, building a soup from scratch, or elevating your sauces and braises, these soup bones are a pantry staple worth keeping on hand. Bring home beef raised right by our people, on our land, and taste the difference real, homemade stock can make in your kitchen.