Our Premium Knuckle Bones come directly from our multi-generation Montana family farm and ranch and are ideal for making rich, collagen-packed bone broth. These bones provide body, depth, and a clean beef flavor when slow-simmered. A staple cut for soups, stocks, and nourishing broths.Cooking Suggestions: Roast bones at 425°F for 30–45 minutes for deeper flavor, then transfer to a large pot or slow cooker. Cover with water, add vegetables if desired, and simmer gently for 12–24 hours. Strain and season to taste.