Bone Broth: Nutrition, Respect, Balance

Bones are too often thrown away without being used. We see that as a massive waste. They hold some of the most valuable nutrients in the carcass — collagen, minerals, amino acids. Using the bones to make broth is about balance: making sure we utilise as much of the animal as possible. Our grass-fed beef and free-range chicken bone broths are a simple, old-world solution to a modern problem.

What You Get from Bone Broth

Bone broth has been valued for generations. It’s a simple extract of bones, cartilage, and connective tissue, simmered slowly. But “simple” doesn’t mean “basic.” Here are the key benefits:

• Collagen & Gelatin — The breakdown of connective tissue yields gelatin, which supports joint health, skin elasticity, and gut lining.

• Amino Acids — Glycine, proline, glutamine among others. These support muscle repair, immune function, and help with inflammation control.

• Minerals — Calcium, magnesium, phosphorus, and trace minerals leach out of bones during the long simmer. These are essential for bone density, metabolic balance, and nerve and muscle function.

• Support for Gut Health — Gelatin helps repair the gut mucosa. Amino acids like glutamine assist in gut lining integrity.

• Joint & Connective Tissue Support — Compounds like glucosamine, chondroitin, and other glycosaminoglycans are present in broths made with joints or cartilage. Good for mobility and reducing joint pain over time.

Why Using Bones Is Part of the Ethical & Nutritional Whole

When you use bones — whether beef or chicken — you’re doing more than just extracting flavour:

• Carcass Balance — In whole-carcass, nose-to-tail butchery, the goal is to honour the animal by using as much of it as possible. Our farmers invest in raising healthy animals; using all parts means more return on that work.

• Diverse Nutrient Profile — Different parts of the carcass (marrow, joints, knuckles) contain different nutrients. If you only use muscle meat, you get protein, iron, and B vitamins. But bones and connective tissue give you minerals, cartilage, marrow fats, and special structural proteins.

Why Grass-Fed / Pasture-Raised Matters

Not all bone broths are equal. The source of the bones changes what ends up in your cup. Here’s what research shows:

• Grass-fed beef has been found to have higher levels of omega-3 fatty acids compared with grain-fed beef, which typically has more omega-6. A better balance of these fats helps reduce chronic inflammation.

• It tends to have more of certain vitamins and antioxidants (e.g. vitamin E, beta-carotene).

• Less exposure to additives, antibiotics, or feedlot stressors that can affect biochemical stress in the animal. This means potentially fewer undesirable residues or oxidative damage.

• With free-range chicken, the same logic applies: chickens raised outdoors on a diverse, natural diet and allowed to roam freely tend to have bones and connective tissues with a “cleaner” nutritional profile.