Beef Back Bones, Chilled

Beef Back Bones – Latvian Beef Bones for Flavourful Stocks, Soups and Sauces

CEPLĪŠI M.S. Beef Back 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 deboning specification, the bones may retain small amounts of meat and connective tissue that contribute to a rich beef flavour during prolonged simmering. The product is supplied chilled.

Beef Back Bones come from the vertebral region of the animal's back, primarily the thoracic and lumbar vertebrae.

During butchery, valuable muscle cuts are removed from this area. Depending on the cutting specification, small amounts of muscle tissue, connective tissue and other naturally attached tissues may remain on the bones.

These tissues, together with the bones, contribute to the flavour of the finished stock.

During prolonged simmering, attached meat remnants release flavour into the cooking liquid, while connective tissue may contribute additional body.

Beef Back Bones can be used alone or combined with other beef bones to achieve the desired stock flavour and consistency.

CEPLĪŠI M.S. Beef Back Bones are supplied chilled.

Characteristics of CEPLĪŠI M.S. Beef Back Bones

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

Backbone Region. Obtained from the vertebral area of the beef carcass.

Rich Beef Stock Flavour. Naturally attached meat remnants may contribute a distinctive beef taste.

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

Versatile Culinary Uses. Suitable for stocks, soups, stews and sauce bases.

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

Chilled Product. Store under the temperature conditions indicated on the packaging.

Why Choose Beef Back Bones?

Beef Back Bones are a good choice for customers who want to prepare flavourful homemade stock using carefully selected Latvian beef ingredients.

Unlike canoe-cut marrow bones, which are primarily intended for roasting and serving bone marrow, back bones are particularly suitable for stock preparation.

They can be combined with beef joint bones to help develop a fuller stock texture through naturally extracted gelatin.

This product is useful in both home kitchens and professional restaurants, where good-quality stock is an essential ingredient in many dishes.

Culinary Uses

Classic Beef Stock. Simmered with onions, carrots, celery and herbs.

Brown Beef Stock. Roasted bones used to develop deeper roasted notes.

Beef Soups. A flavourful base for soups with root vegetables, potatoes or pearl barley.

Stews and Braised Dishes. Prepared stock for beef stews and ragù.

Meat Sauces. Reduced beef stock for jus and other sauces.

Mixed Bone Broth. Combine back bones with joint bones or other stock bones.

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 Back Bone Stock

1. Prepare the Bones. Remove from the packaging and check for loose bone fragments.

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

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 cooking time depends on 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 serving immediately, divide into smaller containers and cool rapidly before refrigerating or freezing.

Tips for a Richer Stock

Combine Beef Back Bones with Beef Joint Bones containing cartilage and collagen-rich connective tissue.

Roasting the bones before simmering creates a darker stock with deeper roasted flavours.

For a more concentrated result, reduce the strained stock further.

Product Information

Product name: Beef Back Bones, Chilled.

Cut: bones from the vertebral region of beef, primarily thoracic and lumbar vertebrae.

Cutting style: back bones with possible attached meat remnants and connective tissue.

Product type: fresh, chilled, food-grade beef bones.

Ingredients: beef bones and naturally attached tissues.

Characteristics: bones suitable for producing flavourful beef stocks and sauce bases.

Uses: stocks, soups, stews and sauces.

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

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

Storage: follow the temperature and use-by date indicated on the packaging.

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.