We had lots of beef neck and tail bones taking up prime real estate in the freezer… so I made 12 quarts + 1 pint of hearty, nutrient-dense bone broth for our pantry! So simple, delicious and good for the body – can’t wait to use it during the cold winter months! Plus, there was about 8 pounds of remaining cooked beef to use in recipes – stroganoff, french dip sandwiches, and enchiladas to name a few. Yum! 😋

When you purchase a 1/4 or 1/2 beef share from us be sure to ask for your soup bones, neck bones (and some ‘extra’ bones too!) when you give your cutting instructions to the butcher – then you can make some bone broth too. This is an often overlooked and undervalued source of nutrients, even though it’s very simple to make!

Thanks to my mom for bringing over her pressure canner and helping me get it all finished! ❤️