Piedmontese Beef Knuckle

Piedmontese Beef Knuckle Bones are ideal for building deep, rich flavor in broths, soups, or sauces. Packed with marrow and collagen, these bones release nutrients and savory depth when simmered low and slow. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas, they bring together heritage genetics and traditional cooking. Through the Territory Trading Co. collective, these bones provide a foundation for nourishing, farm-raised meals.Key Features:

• Meaty knuckle bones with marrow and collagen
• Excellent for bone broth, soups, and sauces
• Raised on Kansas Smoky Hills grassland by Triple Creek Ranches
• Vacuum-sealed and freezer-ready

Package Details:

• Target weight: ~8 lb bags (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Roast bones at 400°F until browned, then simmer gently for 12–24 hours for rich stock.Recipe Idea: Classic bone broth seasoned with garlic, onion, and fresh herbs.