Soup Bones

Soup Bones are generally Neck Bones, Knuckle Bones, or Rib Bones. They are leftover after the butchering process, so using them is a great way to consciously use more of the animal (and waste less). While soup bones don’t usually have enough meat on them to make a meal by themselves, they’re the perfect ingredient to make beef soup, beef broth, or bone broth.

Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.