Grass-Fed Beef Knuckle Bones ~ 2 lbs

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.