Beef Bone

Beef bones are cleaned skeletal pieces from cattle, often cut into marrow-rich center-cut or knobby joint sections. Roasted then simmered, they release gelatin that gives broths a silky body and a deep roasted-beef aroma; common retail forms include knuckles, neck or shank bones, and center-cut marrow bones used for stock and sauce bases.

Cooks across Europe, East Asia, and the Americas have long used beef bones to build stocks and soups, from French fonds to Vietnamese pho and Mexican caldos. Modern butchery standardizes cuts for stock making and marrow service, and processors may blanch or roast bones before freezing for distribution.