It’s time to share the secrets...
If you’ve known me since the beginning on this farming journey, you may have tried my bone broth.
When I started my farming journey, we had just got our cattle. I knew I wanted to sell beef directly my local community. But, I wouldn’t have beef for a couple years.
So, while my cattle were still growing, I found the best local organic beef bones I could find. And, started going to farmers markets with frozen bone broth.
After months of making small batches of bone broth, I landed on a process and recipe that consistently produced a superior product.
Now, our farm operation has grown. We now have sheep, a dairy cow and sell our beef (and soon lamb) by the quarter, half and whole numerous times per year.
With three little kids and animals to care for, I no longer have time to make bone broth.
But, I hope this recipe that was discovered through this journey will live on in your homes and kitchens.
I still make this recipe in large batches at home and always have a fair amount available in the freezer.
I pull it out whenever someone is feeling under the weather. Or, when I'm making a special recipe that needs that extra touch to raise it to the next level. Whatever your reason for making bone broth, I hope this recipe serves you well.
P.S. Our half beef and quarter beef customers always take home a generous amount of pasture raised, grass finished bones for their broth making purposes. Am I peeking your interest? Check out out our current offers.
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