Choosing bones: The best bones for broth are the ones with the most cartilage and connective tissue. Some people prefer grass fed beef bones to make bone broth, but that is a personal preference and you will enjoy the benefits of bone broth regardless.
Preparing them: If you’re getting the bones from the meat department at your supermarket or a butcher, have them chop the bones smaller so it’s easier to get all that healthy marrow out. You can mix and match. You can ask a butcher for beef bones, meaty bones, soup bones, or marrow bones.
Save leftover bones: I like to save leftover bones from cooking and freeze them until I’m ready to make homemade beef stock.
Skimming the fat: You can scoop the fat off the top of the cooled soup with a ladle or spoon or use a metal spoon with ice cubes to attract and remove it.
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