About this cut:
Pastured veal bones are one of the most sought after bones for broth and demiglace, because they are so rich in collagen. These bones are cut down into small pieces and are perfect for making bone broths, or adding to chicken stock or chulent to round out the flavor.
Basic Cooking Technique
Use for any stock/broth recipe, or add to chulent. If you're looking for a broth to "really gel," we recommend adding Veal Bones for their extra collagen content.
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