Wagyu Soup Bones

Soup bones from our own Fullblood Wagyu. These are for the stockpot, not the plate.

Method: roast them on a sheet pan at 450°F until deeply browned, 30 to 40 minutes. That browning is where most of the colour and flavour in a good stock comes from, and skipping it leaves you with something pale and thin. Then cover with cold water, bring it to a bare simmer, and hold it there. A rolling boil emulsifies the fat and clouds the stock.

Six to eight hours gives a clean beef stock. Twelve or more pulls more collagen and gives you a broth that sets to jelly in the refrigerator, which is the sign you did it right. Aromatics go in for the last hour, not the first, or they turn bitter.

Sizes: S (0.7-0.99 lb), M (1.0-1.3 lb), L (1.31-1.85 lb), XL (2.0-2.5 lb).

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.