Australian Grassfed Beef Bone is a high-quality product sourced from grassfed Australian cattle raised in open pastures. Known for its purity, safety, and rich flavor, Australian beef bone is widely valued for making nourishing broths, stocks, and soups. Grassfed production ensures clean taste, natural quality, and excellent nutritional benefits. Pack of 1000g.
Why Choose Grassfed Beef Bone?
These beef bones contain natural collagen, marrow, and minerals that are released slowly during simmering, creating deep, rich flavors and a naturally gelatinous texture. They are ideal for bone broth, pho, ramen, soups, sauces, and slow-cooked dishes. Grassfed beef bones produce a clean, balanced broth without excessive fat or strong odors.
Australian Grassfed Beef Bone is produced under strict hygiene and export standards, ensuring safety, traceability, and consistent quality. It is suitable for home cooks, restaurants, wellness-focused kitchens, and food service businesses. Learn more about Australian beef at Australian Beef.
How to Make Broth with Grassfed Beef Bone
For the deepest flavour, roast the bones at 220°C for 30–40 minutes until browned. Transfer them to a large pot, cover with cold water and add a splash of vinegar, onion, carrot, celery and bay leaves. Bring slowly to a simmer, skim the foam, then cook very gently for 8–12 hours. Strain, cool and lift off the fat.
For pho, char ginger and onion and add star anise, cinnamon, cloves and fish sauce. For a clear Asian soup, blanch the bones first to remove impurities, then simmer with daikon, carrots and white pepper. A good grassfed beef bone broth sets to a jelly in the fridge, a sign of plenty of natural collagen.
Not sure which cut to choose? Lean, quick-cooking cuts such as striploin and stir-fry strips suit busy weeknights, while bones, oxtail and cheek reward a slow weekend braise. Grassfed beef has a slightly firmer texture and a deeper flavour than grain-fed beef, so season simply and let the meat speak for itself.
Storage
Keep the pack refrigerated or frozen as stated on the label. Thaw frozen meat overnight in the fridge, cook within 24 hours of thawing and do not refreeze. Finished broth keeps for 4 days in the fridge or 3 months frozen. Browse our full beef selection.
