Soup bones, or stock bones, are the remaining pieces left over after the butchering process. Beef soup bones are cut primarily from the leg and neck bones of the cow. Many contain rich bone marrow cut into roughly three-inch chunks. These bones are perfect for making rich broths and stocks. While there is not enough meat for a full meal, these work wonderfully to add more flavour to your soup. Beef bones are also excellent for making tender and succulent braised dishes. You can add the bones to a slow-cooked pot roast or beef stew. They will infuse the plate with a deep, meaty flavour while helping to tenderize the meat.
