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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.


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? 
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
What are the measurements for a 5lb pail? 
What about a 4lb pail? 
Posted @ Friday, May 02, 2014 9:02 AM by Bonnie
What is the difference between beef marrow bone stock broth and beef gelatin? How do you recommend best using each? Is the gelatin a liquid? Thank you, Claudia Samowitz
Posted @ Saturday, May 03, 2014 12:57 PM by claudia samowitz
Can you tell me how much of the broth one should have per day?
Posted @ Sunday, May 04, 2014 10:55 AM by Paula
Very excited to hear you make and sell bone broth. Do you use a variety of bones so that we get the nutritional benefits from both the yellow and RED marrow. I understand that the red marrow comes from flat bones, such as sternum, vertebrae, ribs, scapula and hip bones etc... 
I look forward to your response :)
Posted @ Monday, May 26, 2014 5:42 PM by Tatia
i stopped cooking in metal pots of all kinds years ago. 
Placing any acidic vinegar into a metal pot leaches the metal into you foods, hence the broth. I really wanted to buy some of the bone broth until I read that vinegar is added into the metal pot. I have spent a lot of time detoxing myself from heavy metals. I cook in high quality pots with high quality ceramic coated inside the pots. Is there any way US Wellness can so something like that for cooking the gelatin?
Posted @ Sunday, June 01, 2014 5:50 PM by DC
How/where do I purchase the beef bone broth?
Posted @ Monday, June 02, 2014 8:00 PM by Suzanne
When will you be back in stock on the bone broth? If I buy the 5lb. pail can I defrost it and put it in my own jars and re freeze it?
Posted @ Wednesday, June 04, 2014 6:46 PM by Amanda
I was wondering what type of container you put your bone broths in? Is it plastic? I have concerns about chemicals leaching into it. I was thinking of ordering some to try before attempting to make my own. Just wondering what your process was. Thank you for your time :)
Posted @ Thursday, June 19, 2014 9:40 AM by Heather
Filtered water is noted as an ingredient. Is it fluoridated water? Filtration doesn't remove fluoride and I'm hypothyroid so I do what I can to avoid fluoride. thanks
Posted @ Friday, June 27, 2014 9:07 AM by Bridget
Hi, I just received my gelatin and one of the ingredients listed is sherry vinegar. I read here that you only use Apple Cider Vinegar but that is not what is listed on the ingredients....Please help me I will not give my children any vinegar other than apple cider.
Posted @ Saturday, July 26, 2014 9:27 PM by sarah
Is the bone marrow broth auto immune protocol friendly? I wasn't sure because I don't know about the peppercorn.
Posted @ Monday, September 01, 2014 8:04 PM by wendy
Question: What is the ratio of water to your beef gelatin? 
Thank you.
Posted @ Thursday, September 11, 2014 9:08 PM by Sharon Olliges
I am allergic to beef. What other broth/gelatin do you recommend?
Posted @ Monday, September 15, 2014 7:28 PM by Debbie
Does one add water to the broth you sell, or is it ready for drinking without diluting? I ask because 14 oz is quite a small portion.
Posted @ Monday, October 06, 2014 9:03 PM by Adey Makonnen
Am I to dilute the broth? 14oz is a small amount.
Posted @ Sunday, October 26, 2014 4:15 PM by Coco
i am very excited to see that you sell gelatin. 
i make jelly for my kids and always on the look out for the organic grass fed gelatin. 
how is the liquid one compatible with the powder for the recipes? 
thank you in advance
Posted @ Sunday, November 02, 2014 9:59 AM by victoira
There are a lot of very good questions here lacking responses. I have many of the same and look forward to reading the replies.
Posted @ Friday, January 09, 2015 5:12 PM by valerie
I have these same questions and hope someone there can respond soon. Thank you in advance.
Posted @ Sunday, January 25, 2015 7:31 AM by Nadine
I have the same questions as well, hoping for a response. Thank you for the great products.
Posted @ Tuesday, February 03, 2015 7:07 PM by Lauren
Love your recipes
Posted @ Monday, March 02, 2015 12:22 AM by Heidi figge
Does the filtered water you use for the bone broth contain fluoride?Me and my family try to avoid drinking any amount of fluoridated water for health concerns so that is the reason for the question.
Posted @ Thursday, March 26, 2015 1:04 PM by davey ray
How much fat is in a cup of beef broth?
Posted @ Wednesday, April 08, 2015 6:54 PM by Michael R
Thank you for your interest. It is filtered non-chorinated water. The recipe we use for the beef bone stock comes from Sally Fallon’s Nourishing Traditions cookbook. It contains approximately 4 pounds of beef marrow.
Posted @ Thursday, April 09, 2015 10:09 AM by US Wellness Meats
If you're allergic to beef, we have the following additional options: 
Chicken Gelatin: 
Chicken Broth: 
Duck Stock: 
Hope that helps!
Posted @ Thursday, April 16, 2015 4:14 PM by US Wellness Meats
Thank you for your interest. Apple cider vinegar is an ingredient in the beef bone broth. Our newest product offering, beef gelatin, contains sherry vinegar.
Posted @ Thursday, April 16, 2015 4:18 PM by US Wellness Meats
How long is your broth simmered? Thanks!
Posted @ Friday, June 12, 2015 10:18 AM by stefanie
Thank you for your interest. It simmers for 24-72 hours. Please let us know if you have any additional questions.
Posted @ Wednesday, June 17, 2015 1:25 PM by US Wellness Meats
what's the nutrition profile of 
the beef broth and beef gelatin? 
specfically, calorie count. 
Posted @ Wednesday, June 17, 2015 5:23 PM by sam chan
Thank you for your interest. Unfortunately at this time we do not have the nutritional information available for the beef broth and gelatin. As soon as it becomes available we will post it to our website.
Posted @ Thursday, June 18, 2015 9:43 AM by US Wellness Meats
I found some of your bones in my freezer that are almost a year old are they still good? Thank you
Posted @ Saturday, July 18, 2015 10:46 AM by Ann
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