Bone broth with just beef bones

Answered on August 19, 2014
Created June 13, 2013 at 12:07 PM

We are buying a 1/2 of beef. I want to get some of the bones to make bone broth. What types of bones work best? I am just not sure how to order it? I have never made bone broth before. Thank you!

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3 Answers



on June 13, 2013
at 02:30 PM

anything that is a joint like

knuckle as Michael says.

shin bone is also good- lots of connective tissue breaks down to make good stock.

oxtail definitely good for broth.

marrow bones - but eat the fat first before you make stock (I don't like tons of fat in my stock - it makes it really heavy).

if you add in some meat, like eye of round that flavors the water a little more than just bones and salt.

And make sure you add lemon or apple cider vinegar or limes to get the minerals like Magnesium and Calcium out of the bones!

I also like bay leaf, carrots or parnsips for a little sweetness.

question has been asked before, see here:





on June 13, 2013
at 05:07 PM

If you can get the feet they make really wonderful jellied stock.I'd use them in conjunction with roasted marrow or shin bones to get max flavour and gelatine. And I always throw in a couple of bay leaves and peppercorns - it stops a sort of funky smell while the bones are cooking into stock.


on June 13, 2013
at 12:22 PM

Femur and knuckle bones afaik. If you ask for 'marrow bones' they will probably know what you're talking about... You must have an epic freezer btw ;)

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