Beef Soup Broth Maker Package
The best beef broth for making soup is made with a combination of braising meat, bone and fat for maximum flavor and nutrition once the simmering is complete. Cuts such as Beef Neck Bones, Knuckle Bone and Soup Marrow enrich the stock with flavor and gelatin.
Our standard recommendation is 1 qt. water for every 1 lb. of beef cut. This package will yield approximately 8-9 quarts of stock for sipping, soups and stews. For a darker, more intensely flavored stock, brown the cuts in the oven or in a skillet prior to simmering.
1 – Beef Chuck or Arm Roast, approx. 2.5 – 3 lbs
1 pkg Grassfed Beef Neck Bones, approx. 1 lb.
1 pkg Beef Knuckle Bones, approx. 2-3 lbs.
1 pkg Beef Soup Marrow Bone, approx. 1 lb.
1 pkg Beef Marrow Bone, approx.