Soup Bones

$29.99
$0.00 $29.99
• Per package
Per package

5.0 average rating from 8 reviews

80oz avg/package

  • 100% grass fed and finished. Cattle are never fed grain
  • Raised clean. Cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Mixed neck bones. Perfect for adding flavor without extra fat to your stock from too many marrow bones
  • Extend your budget. Marrow bones are not only more expensive, a stock made with just marrow bones can be too fatty. Add up to 80% soup bones to your stock pot for a more balanced and affordable beef stock
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

Our Beef

Our 100% grass fed and finished beef comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Raised on Open Pasture Year-Round

Cooking Tips

Grass-finished beef soup bones are an affordable, flavor-rich base for homemade broths, producing a deep beefy taste without the heaviness that can come from using too many marrow bones. Their meaty structure and connective tissue release natural collagen and body into the stock, making them ideal for long, gentle simmering. For the best, most balanced broth, pair soup bones with a smaller amount of marrow bones—this adds richness without overwhelming the flavor or creating an overly fatty result.

Cooking Ideas:

  • Balanced Bone Broth: Use mostly soup bones with 1–2 marrow bones for depth and silkiness
  • Soup & Stew Base: Simmer with aromatics to create flavorful broth for vegetable, barley, or beef soups
  • Ramen or Pho Broth: Combine soup bones with spices and herbs for a lighter, more nuanced base
  • Slow Cooker Stock: Add soup bones, onions, celery, and carrots, then cook on low for 12–24 hours

General Tips:

  • Roast the bones at 400°F for 20–30 minutes before simmering to enhance flavor
  • Keep the simmer low and steady—never a rolling boil—to maintain clarity
  • Add a splash of vinegar to help draw minerals and collagen from the bones
  • For best balance, use 70–80% soup bones + 20–30% marrow bones in broth
  • Chill the finished broth to easily skim excess fat and enjoy a clean, rich flavor