Marrow bones, which come from the fore and hind shanks, are excellent bones for stock or broth-making. The marrow is a delicacy that, when roasted, melts in your mouth and can be used to finish a steak, spread on toast and sprinkled with sea salt, or combined with butter to make marrow butter. The bones have been stripped of their exterior meat, and cut into approximately 3 to 4-inch lengths. Each 2 to 2-1/2 pound bag contains 5 to 6 bones.
Soup bones from grass-fed, pastured animals make the most nutritious and flavorful broth, giving it just the right balance of rich, beefy flavor and collagen, creating a nutrient dense broth high in amino acids, proline and glycine, which are vital for healthy connective tissue. Each 2-1/2 to 3 pound bag of bones contains grass-fed beef knuckle bones, split and cut in 2 to 3 inch lengths.