Title
Beef Knuckle Bones AW/GF
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Beef Knuckle Bones | AGA Certified Grass-Fed (Avg Weight 3.0 - 4.0 lbs pk)
The "Liquid Gold" Builder — High Collagen for Silky, Gelatinous Broth. While femur bones are famous for their marrow, the Knuckle Bones (or "Soup Bones") are the true secret behind a professional-quality stock. Sourced from our partners at North Georgia Meat Company (NGM), these joint bones are encased in cartilage and connective tissue. When simmered slowly, this cartilage breaks down into pure gelatin, giving your bone broth that thick, lip-smacking texture that water-based soups lack. If you are looking for the gut-healing properties of bone broth, this is the cut you need.
Why It’s a Staple: They create "body." A broth made with just marrow bones will be flavorful but thin. A broth made with knuckle bones will be rich, viscous, and solidify like Jell-O when chilled—a sign of high protein and collagen content.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Beef Knuckle / Joint Bones (Split)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 3.0 - 4.0 lbs Pack
🔥 The Chef’s Method: To get the most collagen, you need time and acid.
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The Roast: Spread bones on a baking sheet and roast at 400°F for 45 minutes until dark brown. This prevents a pale, bland stock.
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The Pot: Place roasted bones in a stockpot and cover with cold water. Add a splash of apple cider vinegar (this helps pull minerals from the bone).
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The Simmer: Bring to a boil, then reduce to the absolute lowest simmer. Cover and cook for 24 to 48 hours.
-
Target Temp: N/A. You want the cartilage to completely dissolve. The bones should look "chalky" when finished.
Beef Knuckle Bones | AGA Certified Grass-Fed (Avg Weight 3.0 - 4.0 lbs pk)
The "Liquid Gold" Builder — High Collagen for Silky, Gelatinous Broth. While femur bones are famous for their marrow, the Knuckle Bones (or "Soup Bones") are the true secret behind a professional-quality stock. Sourced from our partners at North Georgia Meat Company (NGM), these joint bones are encased in cartilage and connective tissue. When simmered slowly, this cartilage breaks down into pure gelatin, giving your bone broth that thick, lip-smacking texture that water-based soups lack. If you are looking for the gut-healing properties of bone broth, this is the cut you need.
Why It’s a Staple: They create "body." A broth made with just marrow bones will be flavorful but thin. A broth made with knuckle bones will be rich, viscous, and solidify like Jell-O when chilled—a sign of high protein and collagen content.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Beef Knuckle / Joint Bones (Split)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 3.0 - 4.0 lbs Pack
🔥 The Chef’s Method: To get the most collagen, you need time and acid.
-
The Roast: Spread bones on a baking sheet and roast at 400°F for 45 minutes until dark brown. This prevents a pale, bland stock.
-
The Pot: Place roasted bones in a stockpot and cover with cold water. Add a splash of apple cider vinegar (this helps pull minerals from the bone).
-
The Simmer: Bring to a boil, then reduce to the absolute lowest simmer. Cover and cook for 24 to 48 hours.
-
Target Temp: N/A. You want the cartilage to completely dissolve. The bones should look "chalky" when finished.