Beef Neck Bones, Frozen

Beef Neck Bones – Latvian Beef Bones for Rich Stocks, Soups and Sauces

CEPLĪŠI M.S. Beef Neck Bones are food-grade bones sourced from carefully selected cattle raised in Latvia. They are ideal for preparing flavourful beef stocks, soups, stews and sauce bases. Depending on the cutting specification, neck bones may retain small amounts of meat, connective tissue and cartilage, which contribute to a rich beef flavour during prolonged simmering. The product is supplied frozen.

Beef Neck Bones come from the neck region of the animal, primarily the cervical vertebrae and surrounding bone structures.

The neck is anatomically complex. Depending on the deboning and cutting specification, the bones may retain varying amounts of muscle tissue, connective tissue and cartilage.

During slow simmering, attached meat contributes beef flavour, while connective tissue may add body to the cooking liquid.

Beef Neck Bones are particularly suitable for traditional beef stocks, soups and professional sauce bases.

They can be used alone or combined with other beef bones, such as joint bones, to adjust the flavour and consistency of the stock.

Characteristics of CEPLĪŠI M.S. Beef Neck Bones

Carefully Selected Latvian Origin. Sourced from selected cattle raised in Latvia according to our quality requirements.

Neck-Area Bones. Obtained from the cervical vertebral region.

Rich Beef Flavour. Attached meat remnants may contribute a distinctive beef taste to the stock.

Natural Connective Tissue. Depending on the piece, connective tissue and cartilage may add body during slow cooking.

Versatile Culinary Uses. Suitable for stocks, soups, stews and sauces.

Ideal for Slow Simmering. Best used for prolonged cooking rather than quick preparation.

Frozen Product. Store frozen according to the product label.

Why Choose Beef Neck Bones?

Beef Neck Bones are a good choice for preparing homemade stock with a rich beef flavour.

Unlike canoe-cut marrow bones, which are primarily used for roasting and serving bone marrow, neck bones are especially suitable for simmering.

They can be particularly useful when the desired stock should have a pronounced meat flavour.

Neck bones may also be combined with beef joint bones, which can help provide additional gelatin to the stock.

This product is suitable for both home kitchens and professional restaurants.

Culinary Uses

Classic Beef Stock. Slowly simmered with root vegetables, onions and herbs.

Beef Bone Broth. A flavourful broth for soups and other dishes.

Brown Beef Stock. Roasted bones used to develop a deeper roasted flavour.

Hearty Beef Soups. A base for soups with potatoes, pearl barley and vegetables.

Stews and Braised Dishes. Prepared stock can enrich beef stews and ragù.

Sauce Preparation. Reduced beef stock for jus and other meat sauces.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select raw materials according to the quality standards of CEPLĪŠI M.S.

How to Prepare Beef Neck Bone Stock

1. Thaw the Bones. Thaw in the refrigerator and check for loose bone fragments.

2. Roast if Desired. For a deeper flavour, roast the bones at approximately 200–220°C for 30–45 minutes.

3. Place in a Stockpot. Cover the bones with cold water.

4. Add Vegetables. Use onions, carrots, celery, garlic, bay leaves and peppercorns.

5. Heat Gently. Bring to a boil, then reduce the heat.

6. Simmer Slowly. Maintain a gentle simmer rather than a vigorous boil. Flavourful beef stock often takes approximately 4–8 hours, although the time may vary with bone size and desired concentration.

7. Skim as Needed. Remove foam and excess surface fat during cooking.

8. Strain Carefully. Pass the stock through a fine sieve, removing all bones and possible fragments.

9. Cool Promptly. If not using immediately, divide into smaller containers and cool rapidly before refrigerating or freezing.

Tips for a Richer Stock

Combine Beef Neck Bones with Beef Joint Bones.

Neck bones may contribute rich meat flavour, while joint bones containing cartilage and connective tissue can help develop a fuller stock texture.

Roasting the bones before simmering produces a darker stock with deeper roasted notes.

For more concentrated flavour, reduce the strained stock further.

Product Information

Product name: Beef Neck Bones, Frozen.

Cut: bones from the cervical vertebral region of beef.

Cutting style: neck bones with possible attached meat remnants, connective tissue and cartilage.

Product type: frozen, food-grade beef bones.

Ingredients: beef bones and naturally attached tissues.

Characteristics: bones suitable for producing stock with a rich beef flavour.

Uses: beef stocks, soups, stews and sauce bases.

Packaging: frozen product; packaging format as indicated on the label.

Price: calculated according to actual net weight, including bones.

Storage: keep frozen according to the temperature and use-by date indicated on the packaging.

Thawing: refrigerator thawing recommended.

Preparation: intended for making stock and other thoroughly cooked dishes. Remove all bones and fragments before serving.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.