Beefmaster Soup Bones

Our Purebred Beefmaster Soup Bones are cut from the neck—an especially flavorful section containing plenty of beef, bone, marrow, and collagen-rich connective tissue. When cooked low and slow, the meat becomes fall-apart tender while the bones and connective tissue create a deeply flavored broth with a rich, full-bodied texture.

These neck bones are ideal for hearty soups, beef stew, beans, gravy, homemade stock, and traditional bone broth. Unlike bare marrow bones, they also provide a generous amount of tender meat that can be pulled from the bones and added back to the finished dish.

For maximum flavor, roast the neck bones at 425°F for 30–40 minutes before placing them in a stockpot or slow cooker. Cover with water, add your preferred vegetables and seasonings, and gently simmer until the meat is tender and the broth is rich. Allow 4–6 hours for a hearty soup or 8–12 hours for a concentrated stock or bone broth.

Best Uses: Beef and vegetable soup, neck-bone stew, beans, bone broth, stock, gravy, sauces, and slow-braised dishes.

Frozen & Thawing: Our Beefmaster Neck Soup Bones are vacuum-sealed and sold frozen to preserve freshness and quality. Thaw overnight in the refrigerator before cooking. For faster thawing, leave the package sealed and submerge it in cold water, changing the water every 30 minutes. Do not thaw at room temperature.

Average Package Weight: Approximately 1.5–2.5 pounds. Because each package is individually cut, actual weight may vary.