Beef Joint Bones (Knuckle Bones), Frozen

Beef Joint Bones – Latvian Beef Bones for Rich Stocks and Bone Broth

CEPLĪŠI M.S. Beef Joint Bones are food-grade bones sourced from carefully selected cattle raised in Latvia. Bones from the joint areas naturally contain cartilage and collagen-rich connective tissue, making them particularly suitable for preparing rich beef bone broth, stocks, soups and sauce bases. During prolonged simmering, some of the collagen converts into gelatin, contributing body and texture to the cooking liquid. The product is supplied frozen.

Beef Joint Bones are obtained from the joint areas of the animal's limbs.

Depending on the butchery specification, they may contain varying amounts of cartilage, connective tissue and small remnants of meat.

These bones are especially suitable for stock preparation because the cartilage and connective tissue contain collagen.

During prolonged cooking, some of the collagen converts into gelatin, which contributes a pleasant body to the finished stock.

When cooled, a sufficiently concentrated stock may develop a jelly-like consistency due to its natural gelatin content.

Beef Joint Bones are suitable for both home cooking and professional kitchens preparing stocks, soups and reduced sauces.

Characteristics of CEPLĪŠI M.S. Beef Joint Bones

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

Joint-Area Bones. Bones with cartilage and connective tissue, with proportions varying by piece.

Collagen-Rich Tissues. Prolonged simmering helps produce stock containing natural gelatin.

Rich Stock Texture. A sufficiently concentrated stock may set into a gel when refrigerated.

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

Ideal for Long Cooking. Best suited to slow simmering rather than quick cooking.

Frozen Product. Store frozen according to the product label.

Why Choose Beef Joint Bones?

Beef Joint Bones are an excellent choice for preparing homemade beef bone broth.

Cartilage and connective tissue from the joint areas contribute body to the finished stock.

They can be used alone or combined with meatier beef bones and trimmings to achieve the desired flavour intensity.

These bones are particularly useful in professional kitchens, where a good-quality stock forms the foundation of soups, braised dishes and sauces.

Culinary Uses

Beef Bone Broth. Slowly simmered broth with vegetables and herbs.

Beef Stock. A flavourful base for soups, stews and sauces.

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

Sauce Base. Concentrated stock for beef jus and reduced sauces.

Hearty Beef Soups. Suitable for soups with root vegetables, pearl barley and other ingredients.

Stews and Braised Dishes. Use prepared stock to enrich the cooking liquid.

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 Bone Broth

1. Prepare the Bones. Thaw in the refrigerator and inspect 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. Rich bone broth is often prepared over approximately 8–12 hours, although the time can be adjusted.

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

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

9. Cool Rapidly. If not serving immediately, divide the stock into smaller containers and cool promptly before refrigerating or freezing.

Tips for a Richer Stock

Combine joint bones with meatier beef bones for a more pronounced beef flavour.

Roasting the bones before simmering creates a darker colour and deeper roasted notes.

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

Product Information

Product name: Beef Joint Bones (Knuckle Bones), Frozen.

Cut: bones from the joint areas of beef limbs.

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

Product type: frozen, food-grade beef bones.

Ingredients: beef bones and naturally attached tissues.

Characteristics: joint-area bones containing collagen-rich tissues, suitable for preparing rich stock.

Uses: bone broth, beef stock, 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 broth and other thoroughly cooked dishes. Remove all bones before serving.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.