{"product_id":"femur-bone-ends","title":"Beef Femur Bone Ends","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWhere 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eRoast 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eEach pack contains approximately four ends, 2.00 to 2.99 lbs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThey 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOur 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.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":51820156813610,"sku":null,"price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0869\/1148\/4202\/files\/PhotoComingSoon_309d591d-a32c-43a5-80a4-135abab74960.jpg?v=1774800610","url":"https:\/\/wishbonefarms.com\/products\/femur-bone-ends","provider":"Wishbone Heritage Farms","version":"1.0","type":"link"}