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Knuckle Bones

1" thick | 1 whole knuckle per pack

Heritage Meats

$0.99 /lb.

Avg. 1 lb.

Beef joints — excellent for making a rich, gelatinous bone broth.

About This Cut

About 1 inch thick, one whole knuckle per pack, roughly 1 lb. Joint bones with cartilage that breaks down over long cooking into a thick, nutritious broth.

Cooking Tips

Roast at 400°F for 30 minutes first to deepen flavor, then simmer in a large pot for 8–12 hours. Or pressure cooker for 3–4 hours. Makes a deeply flavored, gelatinous stock that gels solid when chilled.

Shelf Life & Storage

Will last 2-3 days in the fridge when fresh or once thawed. Will last up to 6 months frozen.

Protocols

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