Beef chunks with bone

Beef chunks with bone

Beef chunks with bone deliver a richer, more complex flavor than boneless cuts. The bone contributes marrow and collagen, which release into your broth and sauces during slow cooking, helping you achieve a velvety texture and deeper beef taste in every bite.

What makes this cut unique

• Bone-in chunks release marrow and gelatin as they cook, enriching soups, stews, and stocks.
• Meaty pieces hold up to long simmering, delivering substantial bites even after hours of cooking.
• Natural bone-in flavor can reduce the need for added stock or bouillon in many recipes.

Best cooking uses

• Beef stews and braises: add to a slow-cooked pot with root vegetables for a hearty, comforting dish.
• Soups and chowders: simmer to produce a rich, satisfying broth with visible bone pieces.
• Homemade stock or bone broth: simmer with aromatics to extract minerals and collagen for a silky base.

Cooking tips

• Brown the chunks in a hot pan to develop a robust crust before simmering.
• Cover with liquid and simmer gently until the meat is tender and the broth thickens naturally from the bone gelatin.
• Skim fat as needed and season to taste toward the end of cooking for best flavor balance.