Grassfed Beef SOUP Bones – Meaty Bones with Marrow for Stock or Soup

These meaty soup bones are cut from the leg and shank areas of our 100% grassfed and grass-finished cattle. They include both marrow and attached muscle — ideal for making deep, flavorful broths, soups, or slow-cooked stews.

Raised entirely on pasture in Greenfield, Indiana, our cattle are rotated daily with no grain, no confinement, and no antibiotics.

Each pack contains raw, bone-in pieces with rich marrow and meat — ready for long simmering. These are not the same as our knuckle bones — these are heavier, meatier bones, best when roasted and simmered low and slow.

one per package ~.75 #

Frequently Asked Questions

Q: What’s the difference between soup bones and knuckle bones?
Soup bones are meaty and marrow-rich, typically from the leg. Knuckle bones have more cartilage and joint material but less meat.

Q: Are these raw or cooked?
They are raw and frozen. Many customers roast them first for deeper flavor before simmering.

Q: Can I make bone broth with these?
Yes — they’re perfect for bone broth, especially if you want both collagen and a rich meaty flavor.