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Wagyu Beef: Soup Bone
$7.99
per lb
American "Wagyu" comes from a 50/50 cross between a pure-bred Wagyu and in our case Black Angus cattle. It has a slightly different flavor, texture, and marbling compared to Japanese Wagyu. It features rich marbling, meaning that streaks of fat exist within the red meat that make it tenderer and moister, while adding flavor. These bags contain enough bones for several batches of stock or broth. Using these bones will provide flavor and nutrients! The price per pound is $7.99 and the average cut costs $44.66. Click on this item to see the full description.
Weight and Price: Weights are available from 3.80 - 7.38 lbs. The price per lb is $7.99 and the average cut (5.59 lbs) is $44.66 (listed in the short description). On the day of delivery, our team will select a cut of meat from the designated weight range and charge you accordingly.
Description: These bones come from 100% Grass-fed, hormone-free, antibiotic-free cows. As the name suggests, these bones are perfect for making your own beef stock. Each bag contains enough bones for several batches of stock or broth. Make and freeze to have on hand for a warming meal during the winter months.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S by way of American Wagyu style beef.
Recipe: Check out this recipe to make Beef Bone Broth.
Storage: Do not thaw and refreeze any meat products. Once thawed, use within the week.
Description: These bones come from 100% Grass-fed, hormone-free, antibiotic-free cows. As the name suggests, these bones are perfect for making your own beef stock. Each bag contains enough bones for several batches of stock or broth. Make and freeze to have on hand for a warming meal during the winter months.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S by way of American Wagyu style beef.
Recipe: Check out this recipe to make Beef Bone Broth.
Storage: Do not thaw and refreeze any meat products. Once thawed, use within the week.