Leg-joint knuckle bones — bony, gelatin-rich, and made for a stock pot. Long simmering pulls calcium, phosphorus, magnesium, potassium, and gelatin into broth.
One bone per package, typically around 1.8 lb. Use for soup, stew, or a weekend stock. Regenerative pasture cattle. Frozen.
These bones from the leg joint are bony and gelatin-rich. They're most commonly slow-cooked in water as a traditional stock base for your next soup or stew!
Plus, your body will be filled with nutrients from vitamins and minerals like calcium, phosphorus, magnesium, potassium, sulfur and silicon!