Loading...
Also known as: soup bones, marrow bones, knuckle bones, stock bones, haddi
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
For maximum nutrient extraction, simmer for at least 12 to 24 hours.
Yes, you can reuse them for a second, weaker stock (remouillage), but the nutrients will be significantly lower.
Marrow bones are straight and contain fatty marrow; knuckle bones contain more collagen and connective tissue.
Raw beef bones are generally safe, but cooked bones can splinter and should be avoided.
Fresh bones should have a clean, neutral smell and any remaining meat should be bright red.
Yes, they freeze exceptionally well for up to 6 months in airtight packaging.
The bones themselves are not eaten, but the marrow and connective tissue provide about 240 calories per 100g.
Veal bones are the best substitute, or you can use high-quality store-bought beef base.
Bone broth is essentially stock that has been simmered for a much longer period to extract collagen.
You can find them at local butcher shops, the meat counter of most grocery stores, or ethnic markets.
Beef Bones is a versatile ingredient found in cuisines around the world. With 250 calories per 100g and 15 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →