Soup bones

Base for soups & broths
Marrow and bouillon bones from beef and veal are ideal for making broths and stocks, or for use as a base for hearty soups and sauces. The soup bones release important nutrients and flavors, giving any dish a healthy character and unique taste.

Healthy beef marrow bones
Our soup bones come from German cattle from the region around Perleberg and are produced in our in-house facility to the highest quality standards. You can easily make a hearty beef broth from them, for example. No artificial ingredients are required; all you need are the beef marrow bones, some vegetables, spices, water, and a few hours of patience.

Preparation of soup bones

You can use our soup bones not only to make hearty soups, but also broths, sauces, and stocks. This also opens up a variety of preparation options. The most common way to boil beef marrow bones or stock bones is to boil them, and season the resulting broth with vegetables and spices. For the preparation of sauces, the marrow bones can first be roasted in the oven to create an even more intense flavor.

Beef broth
Making a classic beef bone broth is very simple: Peel the vegetables and roughly chop them. Halve the onions and fry them in a large pot until crispy. Then add the remaining vegetables and sauté briefly. Then add the meat and pour in about 2 liters of water. Add appropriate spices such as bay leaves, salt, pepper, thyme, and allspice and simmer over low heat for about 2-4 hours. Finally, strain everything through a sieve and season the broth again with salt and pepper.

For one liter of broth, you should buy about 400 to 500 g of beef bones. However, the general rule is: the more bones, the more intense the broth.