SPRING SALE- BUY BULK & SAVE!

Snow or no snow - I’m thinking spring! Time to dust off your grill!

We are making deliveries this Saturday, March 21.

Take advantage of sales on bulk orders! 100 pound Quarters, normally $8/lb are discounted to $6/lb!!

Not enough room in the freezer? Take advantage of our NEW 50 pound Half Quarter Package, discounted to $7/lb!

Still too much beef? The 16 pound Ultimate Sampler is discounted to $180!

Whichever package you choose- get some beef on the grill this weekend!

(all these exclamations deserve a crazy wacky inflatable arm guy!!!!) 

G A L L E R Y

B L O G

How to make bone broth

There are many ways to make a bone broth, but this one is the simplest. It will produce an unseasoned broth (or gelatin, see below) that you can season many different ways AFTER the process depending what you’re going to use it for. The process will take between 12 and 36 hours but there is very little actual work involved after the first 30 minutes. The photos above follow the directions below. Enjoy!

1. Place the bones in a large pot and cover with water. Bring the water to a boil and allow to boil for 5 minutes. You can do this from frozen. While boiling, remove solids that rise to the top. This process is basically cleaning the bones and drawing out blood and fat so the broth is clean and clear.

2. Remove from heat and remove the bones from the pot. Rinse bones under cold water. Dump out the dirty water (we did it through the strainer to reduce the solids that go down the drain). Thoroughly clean out (scrub clean with soap) the pot.

3. Return the bones to the pot and cover with fresh water. Shimmer (lower than a simmer) at a very low heat. A good rule of thumb is one bubble breaking the surface of the water every 5 seconds. This process will now continue for roughly 12-36 hours* (photo of jar above is after 20 hours).

4. In the first 30-60 minutes of the shimmer more solids may rise to the surface. Scoop them out with a strainer or slotted spoon and discard. If you want you can add bay leaves at this point in the process.

5. You may need to add a small amount of water a few hours into the process, but the low temp should not evaporate a large amount of water

6. After roughly 20 hours* remove from heat, remove bones, and pour your bone broth through a strainer. Voila, you made bone broth!

*The difference in time and whether or not you add water, add or remove a lid, etc. is all about your desired consistency. Our goal was to produce a liquid broth, not reduce to a gelatin. Some may want a gelatin, which is just a more concentrated version of the same product. Think bullion cubes vs. soup broth. If you want gelatin, don’t add water as it reduces and shimmer for a longer period of time. At this point it’s a judgement call. Pour your final gelatin product into ice cube trays and freeze in small quantities.

This broth comes out more clear (less brown) than most in part because we do not roast the bones, cook with other vegetables or apple cider vinegar, or season with black pepper. We season after the process when making a dish with the clean broth so we can control the spice! Our 20-hour shimmer produced a broth, not a gelatin, so we can make a hearty soup by just adding noodles, vegetables, and meat.