Beef Femur Bone Ends

$18.99
Shipping calculated at checkout.

Description

The femur is the largest bone in the animal — running from hip to knee, dense with marrow through the shaft, and capped at each end with knobbed, cartilage-rich joints that most packers discard or send to rendering. We break them out separately. The ends are a different product than the canoe-cut shaft, and they do different work in the pot.

Where the canoe cut is built for roasting and spreading — rich marrow exposed, beautiful on the plate — the femur ends are the serious broth maker's secret. The cartilaginous joint surfaces are extraordinarily rich in collagen, and a long simmer extracts that collagen into the surrounding liquid, producing a broth that sets to a firm, glossy gel when chilled. That gel is the mark of a truly great stock — the difference between something that coats a spoon and something that pours right through it.

Roast them first at 400°F for 30 to 45 minutes until deeply browned. Cover with cold water, add aromatics, and simmer low and slow for 8 to 24 hours. The longer the simmer, the richer and more gelatinous the result. Add a canoe-cut marrow bone or two alongside and you have built the most complete broth possible — the ends for gelatin and depth, the shaft for richness.

Each pack contains approximately four ends, 2.00 to 2.99 lbs.

They also make an exceptional raw chew for large dogs — dense cortical bone with marrow still intact, substantial enough to keep serious chewers occupied. Supervise and remove when worn down to a size that could be swallowed.

Our canoe-cut marrow bones are the roasting and serving cut. Our beef soup bones cover a mixed selection for everyday broth making. And our knuckle bones are the collagen specialist's companion to these in a serious stock pot.

Pickup & delivery for Beef Femur Bone Ends — Charleston, Mount Pleasant, Johns Island, Summerville, & Surrounding Areas

Beef Femur Bone Ends is available for pickup on Thursdays in Summerville, Park Circle, Mount Pleasant, and downtown Charleston, and on Saturdays in Summerville and at the Sea Island Farmers Market on Johns Island. Order by Wednesday 10 PM for Thursday, Friday 6 PM for Saturday.

Pick up at the farm in Saint George Thursday through Saturday, or by appointment if you need something different.

Beef Femur Bone Ends is available for free local home delivery across the Charleston area on orders over $150 — downtown Charleston, West Ashley, James Island, Johns Island, North Charleston, Park Circle, Hanahan, Daniel Island, Mount Pleasant, Goose Creek, Ladson, Summerville, Ridgeville, and St. George. $20 flat under $150. Farmer David delivers personally twice per month, typically on Sundays.

Outside the area? We ship frozen via FedEx Ground to 21 states and Washington, DC. $250 minimum, $49.75 flat rate. If you are near a pickup location or inside the delivery area, that is the better option — fresher product and no shipping cost.

Wishbone Heritage Farms

Beef Femur Bone Ends

$18.99

The femur is the largest bone in the animal — running from hip to knee, dense with marrow through the shaft, and capped at each end with knobbed, cartilage-rich joints that most packers discard or send to rendering. We break them out separately. The ends are a different product than the canoe-cut shaft, and they do different work in the pot.

Where the canoe cut is built for roasting and spreading — rich marrow exposed, beautiful on the plate — the femur ends are the serious broth maker's secret. The cartilaginous joint surfaces are extraordinarily rich in collagen, and a long simmer extracts that collagen into the surrounding liquid, producing a broth that sets to a firm, glossy gel when chilled. That gel is the mark of a truly great stock — the difference between something that coats a spoon and something that pours right through it.

Roast them first at 400°F for 30 to 45 minutes until deeply browned. Cover with cold water, add aromatics, and simmer low and slow for 8 to 24 hours. The longer the simmer, the richer and more gelatinous the result. Add a canoe-cut marrow bone or two alongside and you have built the most complete broth possible — the ends for gelatin and depth, the shaft for richness.

Each pack contains approximately four ends, 2.00 to 2.99 lbs.

They also make an exceptional raw chew for large dogs — dense cortical bone with marrow still intact, substantial enough to keep serious chewers occupied. Supervise and remove when worn down to a size that could be swallowed.

Our canoe-cut marrow bones are the roasting and serving cut. Our beef soup bones cover a mixed selection for everyday broth making. And our knuckle bones are the collagen specialist's companion to these in a serious stock pot.

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