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["Beef","frozen"]
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Bland Family Farm
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Knuckle bones, or stock bones, are from the leg joint, left over after the butchering process. They are bony and gelatin-rich. Slow-cook into a rich bone broth with aromatics and herbs. Adding a splash of vinegar or lemon juice to the pot will pull out the minerals from these beautiful bones, helping them give all the nutrition and flavor they hold!
Pasture-raised and 100% grass-fed cattle from Bland Family Farm in Jacksonville, IL.
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