If you haven't made your own beef stock, yet, then you are missing out on a hidden joy in life. Say goodbye to those watered-down pre-made cardboard jugs, shamefully sky-high with sodium. You know why they need to be so salty? Because they lack real flavor. Well, not anymore. With these beef bones, a pot of water, and maybe a few spices if you're feeling fancy, you can have the nutrient-dense (and grass-fed gelatin packed) nectar that once fueled American kitchens. Homemade bone broth is a beautiful resurgence of sustainability and true quality.