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'Tis the Season for Bones and Broth

What can you do to prevent cold and flu this winter?

Beef marrow stock MEDIUM resized 600

One of the most nutrient-dense products we carry is our beef bone broth. Made with our grass-fed marrow bones, this is a recipe that has been nourishing cultures for generations. For the last 12 years, we have use the tried and true recipe from Sally Fallon's Nourishing Traditions cookbook. 

Bone broth remains a diet staple for the Weston A. Price Foundation. We have customers suffering with everything from chronic fatigue to cancer, who call in asking for broth at their doctor's request. Packed with vitamins and nutrients, bone broth is the perfect elixir to add to soups, roasts, or add some herbs and sip it straight. 

We offer three convenient sizes of bone broth:

- 14 ounces/1.75 cups

- 2.4 pounds/4.8 cups 

- 5 pounds/10 cups

Our bone broth ships frozen. For storage, the broth may be thawed and separated into smaller containers. Some customers will thaw the broth and pour it into ice cube trays. The best storage option would depend on how quickly you intend to use the broth. We recommend storing in the refrigerator for up to two weeks and the freezer for long-term storage.

Want to make your own bone broth?

marrow bones 1290

We sell the marrow bones that are perfect for your homemade stocks and broth. Bone marrow is available in three convenience sizes: 

- Small bones (4-6 bones/1 pound average)

- Medium bones (2-3 bones/1.2 pound average)

- Large bones (1-2 bones/1.75 pound average)

Also great for homemade stocks and broth: 

- Oxtail

- Knuckle Bone Cartilage

We recommend the medium marrow bones containing 2-3 bones, which seems to be the favorite for homemade bone broth. Here are some of our favorite beef and chicken broth recipes for you to try: 

Food Lovers' Primal Palate Bone Broth

The Domestic Man's Bone Broth

- Holistic Squid's Chicken Broth

Read more about bone marrow and bone broth:

Broth is Beautiful 

7 Grassfed Foods that Can Really Improve Your Natural Functions

How Bone Broth Supports Your Adrenals, Bones and Teeth

Bone Marrow: Delicious, Nutritious and Underappreciated

We welcome your feedback. Please feel free to share your comments with us.

Comments

Hi there! I have severe celiac disease and and am extremely sensitive to gluten (even "gluten-free" products can make me sick because they can still have a trace amount of gluten in them.) I would like to try your bone broth and am aware that the recipe calls for vinegar. Some vinegars are glutenous, so I am wondering if you would not mind sharing what kind of vinegar that you use to make your broth? Thanks so much!
Posted @ Thursday, March 28, 2013 10:51 PM by Tamara
Hi Tamara- As mentioned in the article we use Sally Fallon's recipe from the Nourishing Traditions cookbook. It calls for 1/4 cup of apple cider vinegar. We hope this information is helpful. Please let us know if we can answer any further questions.
Posted @ Friday, March 29, 2013 9:23 AM by US Wellness Meats
Correction - sorry we just noticed this one. The Nourishing Traditions recipe calls for 1/2 cup of vinegar. It doesn't specify a variety, but we use apple cider vinegar as we find it milder than white vinegar.
Posted @ Monday, April 08, 2013 11:50 AM by US Wellness Meats
Thanks for clarifying, and please do continue to use the apple cider vinegar (natural apple cider vinegar; not the "flavored" apple cider vinegar), as this is really the only safe vinegar for celiacs. The white vinegar is made from corn, which is not an option for those who need to avoid grains. Chances are that most people buying products from your company particularly want to avoid grains anyway for one reason or another. Thanks again!
Posted @ Tuesday, April 09, 2013 11:21 PM by Tamara
How many hours do you simmer your beef bone broth? 
Thanks, 
Jan
Posted @ Friday, August 09, 2013 6:20 AM by Jan
We simmer the bone broth for approximately 24 hours.
Posted @ Tuesday, August 13, 2013 10:15 AM by US Wellness Meats
Is the broth gelatinous?
Posted @ Monday, September 16, 2013 12:08 PM by Julie
There is minimal amount of gelatin- we only use center cut marrow bone no feet or head meat) If looking for gelation, we recommend the knuckle bone. 
Posted @ Tuesday, September 17, 2013 10:42 AM by US Wellness Meats
If I wanted to sip it straight, what kind of herbs would go well with it? And are the herbs added for taste or medicinal benefit? Thanks
Posted @ Sunday, September 29, 2013 9:04 AM by Michael
It shows that you are currently out of stock for the bone broth, any idea when it will be in stock again? Thank you , 
Debbie Burgoyne
Posted @ Sunday, October 13, 2013 1:58 PM by Debbie Burgoyne
Thank you for your interest, Debbie! The bone broth is expected to restock the beginning of November.
Posted @ Monday, October 14, 2013 9:22 AM by US Wellness Meats
Can you clarify that the vinegar is both gluten free and does not come from corn? I ordered the broth 2 months ago and just gave some to my daughter who has autism, and is very allergic to gluten, dairy, and corn. Within a day she has broken out in a huge rash/eczema all over her legs, which is what happens when she eats the above mentioned. Thanks
Posted @ Monday, November 04, 2013 10:17 PM by Kat
Braggs apple cider vinegar is very good or Omega acv 
I am sure you could contact them or look at their websites for info....don't buy a grocery store brand. Check out the health food stores
Posted @ Sunday, November 24, 2013 9:29 AM by Lynda
What kind of equipment do you use to make the bone broth?
Posted @ Sunday, November 24, 2013 11:44 AM by Sharon
Will you be restocking your stock anytime soon?  
:-)
Posted @ Tuesday, December 03, 2013 8:36 PM by Julie Ann
We use apple cider vinegar to make our bone broth, and it is made in a large, old-fashioned stainless steel kettle.  
 
The herbs in our recipe are thyme, green peppercorns and parsley - so if sipping it straight those should enhance the flavor.  
 
We make more broth this week and will have more available next week (January 20).
Posted @ Thursday, January 16, 2014 10:32 AM by US Wellness Meats
When do you expecct to have beef broth in stock?
Posted @ Tuesday, January 21, 2014 11:21 AM by Carole Ludwig
Thanks for your explanation of what vinegar you use. So happy it's apple cider instead of white vinegar. White Vinegar is made from CORN and unless it's organic it's probably GMO. Also corn is another crop that has been so ultra hybridized it doesn't look anything like the original maize. If I were the poster who said 'vinegar can have wheat' I'd look into the fact that you might be corn allergic or intolerant and cut out all GMO's, MSG and hidden MSG (see Truth in Labeling Hidden MSG) and Annatto and see if it all helps. We can do it! Thanks for making this bone broth for us to buy!
Posted @ Saturday, January 25, 2014 9:49 PM by drema
(add on to above) The only reason I know about corn is I have become sensitive to corn and all grains and now I'm looking to get my health back. Didn't mean to sound bossy or anything! I think a lot of people don't realize how lethal GMO corn has been to getting us into this state of bad health. It has a pesticide in it that explodes bugs guts - sound like Leaky Gut to you? It sure did to me. Let's get healthy!
Posted @ Saturday, January 25, 2014 9:53 PM by drema (add on to my post above)
Is your bone broth organic?
Posted @ Tuesday, January 28, 2014 7:14 PM by Kat
Hi - is there anything in your beef stock other than bones and apple cider vinegar? I know the recipe says herbs are optional so I'm not sure if you add these or not. I am shopping for my daughter with severe allergies including some herbs and vegetables. Thanks.
Posted @ Sunday, March 02, 2014 11:08 AM by Kristin
Can you drink the broth right out of the container, or is there any preparation necessary?
Posted @ Saturday, March 08, 2014 12:38 AM by Kurtis
I've recently made my first beef bone broth. I simmered for 48hrs and have ended up with very rich gelatin...which I hear is good! For health benefits I've heard it's wonderful to drink 8oz per day of bone broth. My question is how much gelatin do I consume each day for health benefits? Do I place the gelatin in a saucepan and gently heat it and add water? I dont fancy eating it cold on a spoon from the fridge. The gelatin is a lot richer than the liquid broth so im assuming i would need less? Would be most grateful if someone could clarify this for me. Thanking you kindly.
Posted @ Wednesday, April 02, 2014 7:22 AM by Rachel
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