01-10-2025, 08:16 PM
I got some grass fed organic beef bones in the pot as I am writing this. I have been buying a half a cow every year for a couple of decades. This year the people I get my half from didn't have a whole half, so I am just getting about six hundred bucks worth of beef. Included in that are two half hearts, great for making meatloaf. and I am getting a bunch of extra marrow bones free, although my cost for hamburger and better is about a buck sixty a pound higher than buying it by the half. Hamburger and better includes brisket, burger, roasts, but I do not get the T-bones, porterhouses, and Rib steaks for that like I do with the half cow. I do get a break on the cost buying bulk though, being a long time customer. We actually do not make that many steaks anymore, I usually give the steaks out as Christmas presents to the relatives along with some limited burger and most times we give them the sirloin tip roasts and the rump roasts. The wife and I prefer the Chuck roasts. Going to miss the three packages of Filet mignon though, we use those to make Stroganoff.
We still have six quarts of bone broth in the freezer, but I need room and that big package of bones takes lots of room so we are making french onion soup out of this batch plus giving each daughter a quart so they can make some.
We actually ask for extra marrow bones when we get our cow, they throw some in with the deal, plus if there are lots of livers, we get those too. The marrow bones they usually sell for about two bucks a pound...but it is better flavored by a long shot than the marrow bones in the stores. But It usually winds up costing me about a buck a pound and this time it will be about the same.
Bone broth is very good for you, when making it skim the fat for the first hour and disguard, then leave the fat, it actually does not taste like regular fat anymore...at least in grass fed organic beef. but it is like Jello when cool. I add a little cellery, a little cabbage, and onions and some garlic when cooking it, a few bay leaves and salt and peppercorns. I add organic apple cider vinegar every couple of hours, only about a shot full at a time. It helps to disolve the bone and collagen. I tried putting a lot initially, it does not work as well. I boil it for about eighteen hours. It seems if you boil it a lot longer, it gets strong tasting for some reason, but I do sometimes depending on what I make from it. These are big nuckle bones, lots of flavor in those. None of the bone broth I have bought anywhere compares to what I make for flavor. But then again, mine is concentrated when I finish, the stuff in cartons and bottles is not nearly as concentrated
If drinking bone broth I would suggest at least organic bone broth, grass fed may be better but the cost is higher when buying it ready made. Plus, that bone grease I said to save, great for frying the onions in to make french onion soup. Organic grass fed bone grease is really expensive. Four times the price of organic tallow, and it is real mild tasting and you can take a chunk after cooled in the fridge and eat it, it tastes nothing like tallow, it is super white and no greasy taste if made right.
We still have six quarts of bone broth in the freezer, but I need room and that big package of bones takes lots of room so we are making french onion soup out of this batch plus giving each daughter a quart so they can make some.
We actually ask for extra marrow bones when we get our cow, they throw some in with the deal, plus if there are lots of livers, we get those too. The marrow bones they usually sell for about two bucks a pound...but it is better flavored by a long shot than the marrow bones in the stores. But It usually winds up costing me about a buck a pound and this time it will be about the same.
Bone broth is very good for you, when making it skim the fat for the first hour and disguard, then leave the fat, it actually does not taste like regular fat anymore...at least in grass fed organic beef. but it is like Jello when cool. I add a little cellery, a little cabbage, and onions and some garlic when cooking it, a few bay leaves and salt and peppercorns. I add organic apple cider vinegar every couple of hours, only about a shot full at a time. It helps to disolve the bone and collagen. I tried putting a lot initially, it does not work as well. I boil it for about eighteen hours. It seems if you boil it a lot longer, it gets strong tasting for some reason, but I do sometimes depending on what I make from it. These are big nuckle bones, lots of flavor in those. None of the bone broth I have bought anywhere compares to what I make for flavor. But then again, mine is concentrated when I finish, the stuff in cartons and bottles is not nearly as concentrated
If drinking bone broth I would suggest at least organic bone broth, grass fed may be better but the cost is higher when buying it ready made. Plus, that bone grease I said to save, great for frying the onions in to make french onion soup. Organic grass fed bone grease is really expensive. Four times the price of organic tallow, and it is real mild tasting and you can take a chunk after cooled in the fridge and eat it, it tastes nothing like tallow, it is super white and no greasy taste if made right.
