Wagyu Broth/Knuckle Bones

Wagyu Knuckle Bones

$3/lb

Slow simmered gold. These joint bones are loaded with cartilage and connective tissue, exactly what turns a pot of water into a deep, gelatin rich bone broth. Cook them long and they reward you with a stock that sets up like jelly straight from the fridge.

Roast first for color and depth, then simmer low for 12 to 24 hours with onion, garlic, peppercorns, and a splash of vinegar. The slow draw is where the magic happens.

Perfect for:

• Homemade bone broth and beef stock
• Sipping broths for gut health and recovery
• Building rich pan sauces
• Family soups and braises that need real backbone

Why Hooser:

• Premium Wagyu beef from our Texas ranch
• Naturally raised, no hormones or additives
• Clean, mineral rich flavor in every bone
• Fresh frozen and vacuum sealed for the freezer

Ordering:

• Sold by the pound
• Enter total pounds in your cart
• Pickup at the shop or call ahead for arrangements