Soup bones, also known as meaty soup bones or cross-cut shanks, are an essential ingredient in creating flavorful and nutritious soups and broths. These bone-in cuts, typically sliced from beef shanks, provide a rich source of collagen, gelatin, and minerals that contribute to the depth of flavor and texture in soups.
What is a Soup Bone?
Soup bones are typically cut from the shank portion of beef, pork, or lamb. They consist of a section of marrow bone surrounded by meat and connective tissue. The marrow, a soft, fatty substance found within the bone, is particularly rich in flavor and nutrients.
Types of Soup Bones
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Beef Soup Bones: The most common type of soup bone, beef soup bones are cut from the shank of a cow. They are known for their rich flavor and high collagen content, which contributes to the thickness and body of soups.
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Pork Soup Bones: Pork soup bones are cut from the shank of a pig. They have a milder flavor than beef soup bones and are often used in soups that require a lighter broth.
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Lamb Soup Bones: Lamb soup bones are cut from the shank of a lamb. They have a delicate flavor and are often used in soups that feature Mediterranean or Middle Eastern flavors.
Benefits of Using Soup Bones
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Flavor: Soup bones impart a rich, savory flavor to soups and broths. The marrow, in particular, is a concentrated source of flavor.
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Collagen and Gelatin: Soup bones are a rich source of collagen, a protein that breaks down into gelatin when cooked. Gelatin gives soups and broths their characteristic thickness and body.
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Minerals: Soup bones are a good source of minerals, including calcium, magnesium, and phosphorus. These minerals contribute to the nutritional value of soups and broths.
How to Use Soup Bones
Soup bones are typically used to make soups and broths. To make a soup or broth using soup bones, simply add the bones to a pot of water and simmer for several hours, or even overnight. The longer the bones simmer, the more flavor and nutrients will be extracted into the broth.
Tips for Using Soup Bones
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Roast the bones first: Roasting the soup bones before simmering them can enhance their flavor and color.
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Add vegetables and herbs: Adding vegetables and herbs to the pot along with the soup bones can further enhance the flavor of the broth.
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Skim the fat: If desired, skim the fat from the surface of the broth after it has cooled.
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Use the meat: The meat on the soup bones can be removed and added to the soup or used in other dishes.
Soup bones are a versatile and flavorful ingredient that can elevate the taste and nutritional value of soups and broths. Whether you are making a classic beef stew, a hearty pork ramen, or a delicate lamb broth, soup bones are an essential ingredient for creating delicious and satisfying soups.
Typically, neck, knuckle, or rib bones are soup bones. Utilizing them is a fantastic way to deliberately use more of the animal (and waste less) as they are leftover from the butchering process. Even though soup bones typically don’t have enough meat to sustain a meal on their own, they are an ideal component for making beef broth, bone broth, or beef soup.
Because our meaty soup bones come from only grass-fed animals, they have healthier fats in them. Our meats are an environmentally friendly alternative to grain-fed beef. We raise our animals without using antibiotics or additional hormones.
Lau Family Farms butcher prefers the name meaty soup bones, but these sliced beef shanks are also known as meat on soup bones, cross-cut shanks and “osso buco” by various butchers and farmers. These one inch slices include both a section of marrow bone and the surrounding muscles. Braising or simmering for 3 to 5 hours in broth, or even water, transforms this meat into the basis of some of the most flavorful beef soups. The low and slow cooking tenderizes the meat and allows the nutritious and delicious bone marrow to spread into the broth. The resulting soups are entirely worth the wait! A Lau Family Farms favorite is beef barley soup.
Our cuts are an environmentally friendly alternative to grain-fed beef. There is no use of steroids or hormones in this meat, and it is completely free of GMOs.
Beef Bone Soup Recipe
FAQ
What are soup bones called?
What is bone in soup?
What is a soup bone slang?
What is the difference between soup bone and dog bone?
What are beef soup bones?
Beef soup bones are a cut of beef that comes from the shank marrow bone or the upper leg of the animal. They are a roughly 4–6-inch oval shaped disc, approximately 1” deep, with a cylindrical marrow bone surrounded by meat all around. They may be labeled at the butcher as a beef shank. But our butcher labels this cut of beef as beef soup bones.
What type of meat is good for bones?
However, the type of meat that is best for the bones depends on the cooking method and cut of the meat. Lean meats such as chicken and fish are good options for bone health. Additionally, lean red meats such as beef and pork can also be beneficial for bones if cooked using healthy methods such as grilling or roasting.
What is the difference between soup bones and other bones?
The difference between soup bones and other bones are that soup bones are typically the marrow bones that resemble small pipes. They have bone marrow in the middle of them, which is why many people like to use them and how they get their name. These bones come from the legs and arms of the cow.
Where can I buy beef soup bones?
You should be able to find beef soup bones or beef shank at your local grocery store or butcher. Or, you can often purchase them directly from a local farm. Check out localharvest.org to look for a farm near you! What is the difference between grassfed vs. grain fed soup bones? The difference is the diet that the cow has consumed.