Marrow Bones
US Wellness Meats

These marrow bones make an outstanding bouillon that is loaded with immune boosting nutrients.

The bones arrived frozen in a vacuum-sealed package and I didn’t bother to thaw them. I put them in a large Dutch oven, covered them with water, added some onion, peppercorns, celery and a carrot and after heating it all a while, brought the whole thing to a boil. I skimmed the surface and then on low heat, let the whole pot simmer all day. Then, with chopsticks, I poked the marrow out into the broth and let it simmer some more.

I strained the broth and then ladled it into ice cube trays. A day later, I had a freezer bag full of cubes of frozen broth to add to soups, stews, sauces, rice, noodles…just about anything!

This is not your little dried cube of chemicals wrapped in shiny paper that you rehydrate. This is all the goodness of grass fed beef that is stored in the marrow. These bones and their marrow are without hormones, antibiotics, genetically modified grains, animal by-products or factory involvement.

Boiling bones is the centuries old, simple and pure method of getting the concentrated and health-enhancing goodness that is stored in the bone marrow of the animal. When the animal is healthy and without chemical intervention, all the condensed nutrition and benefits are passed onto you in the broth.

It was an uncomplicated procedure that yielded four ice cube trays worth of hearty and healthy bouillon and before I run out, I’ll order more bones and put the pot on the back burner like my mother used to do.