Bones - Knuckle/Stock Bones steak Cook quickly on high heat

Cook quickly on high heat (a pan sear is best) and enjoy cooked to medium

this collagen becomes gelatin

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8  pounds of family steaks (i

cheek *only 1 available per 4 shares so please rank your preferences 1-4)

Bones - Knuckle/Stock Bones steak Cook quickly on high heatKnuckle bones are also known as stock bones. They are left over after butchering and are rich in gelatin. They are best used by slow cooking in water as a traditional stock base for soup or stew. Knuckle bones are the best source of collagen. When slow cooked for long periods of time, this collagen becomes gelatin. Collagen is an important protein for our connective tissue, skin, and bones. Dogs also love to chews on these bones as tasty treats.