Beef Stock Bones

Beef Stock Bones

The secret to a "liquid gold" kitchen. Our beef stock bones are a mix of knuckles, joints, and marrow bones sourced from premium Australian grass-fed beef. While the marrow bones provide a rich, buttery depth, it’s the knuckle bones that are the unsung heroes—they are packed with collagen and connective tissue that, when simmered slowly, transform into gelatin. This gives your homemade stock that professional, "lip-smacking" body and a velvety texture that store-bought cartons simply can't match.

The Butcher’s Tip: The "Blanch & Roast" Foundation

If you want a clear, restaurant-quality "Brown Stock" without the cloudy "scum," follow these two essential steps:

The Blanch: Place the bones in a large pot, cover with cold water, and bring to a boil for 10–15 minutes. Drain the grey water and rinse the bones. This removes impurities that cause bitterness and cloudiness.

The Roast: Pat the blanched bones dry and roast them at 200°C for 30–45 minutes until they are deep mahogany brown. This caramelization (the Maillard reaction) is where the "beefy" flavor and dark color come from.

The most important step: Don't forget to deglaze the roasting pan. After moving the bones to your stockpot, pour a little water or red wine onto the hot tray and scrape up the brown bits (the fond). Pour that liquid into your stockpot—that’s the most concentrated flavor you have!