Broth Bones | Gold Star

These are the bones stockpots were invented for. Primarily knuckle and joint bones, they’re packed with collagen and connective tissue — exactly what breaks down over a long simmer into that thick, silky, deeply gelatinous broth that store-bought stock can’t come close to matching. A properly simmered batch will set up almost jiggly once it’s chilled, which is the tell-tale sign of real bone broth done right. Roast them first for a deeper, more caramelized flavor, or go straight into the pot for a cleaner, more traditional stock.

From cattle raised right here on Lucky Star Farms, all-natural with zero antibiotics or hormones — this is Gold Star broth-making, from our pasture to your pot.

Best for: bone broth, stock, ramen bases, soups that need real depth.