Wagyu Knuckle Bones
$35.00
Knuckle bones are the joint ends of the leg bones, packed with cartilage and connective tissue. They are the bones to use when you want a stock or broth that sets to jelly.
How to use them: roast them on a sheet pan at 450°F until deeply browned, then cover with cold water and hold at a bare simmer for 12 hours or more. A rolling boil clouds the stock. Add aromatics in the last hour. Strain, chill and lift off the fat.
Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.
From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.
Wagyu Knuckle Bones
$35.00