Beef Bones (Avg. 5 lb.)

Bones contain little meat and little marrow. Full of nutrients for simmering along with aromatics for 4-6 hours for stock, or continue simmering for 24 hours until bones fall apart to maximize the nutritional value and flavor. For an amazingly flavorful bone broth, roast these at 400 degrees until deep brown, then in a large stockpot add a few aromatic vegetables (along with a few peppercorns, bundle of parsley and thyme and a head of garlic) and cover with cold water, bring to a boil and gently simmer for 24 hours, skimming the foam off every so often.  Strain, cool slowly, and ladle into jars and refrigerate or freeze.