Beef Breast Bones (Sternum Bones), Frozen

Beef Breast Bones – Latvian Beef Bones for Rich Stocks, Broths and Sauces

CEPLĪŠI M.S. Beef Breast Bones are food-grade bones sourced from carefully selected cattle raised in Latvia. Obtained from the sternum region, they are suitable for preparing rich beef broths, stocks, soups, stews and sauce bases. Depending on the cutting specification, the bones may retain cartilage, connective tissue and small amounts of meat, contributing flavour and body during prolonged simmering. The product is supplied frozen.

Beef Breast Bones come from the breastbone, or sternum, located in the front and lower part of the animal's chest.

Depending on the cutting specification, these bones may contain varying amounts of cartilage, connective tissue, fat and naturally attached meat remnants.

Cartilage and connective tissue contain collagen, some of which converts into gelatin during prolonged cooking. This can contribute body to the finished stock.

Any meat remaining on the bones can also help develop a more pronounced beef flavour.

Beef Breast Bones are suitable for preparing both traditional beef broths and concentrated sauce bases.

They can be used alone or combined with other beef bones to achieve the desired flavour and consistency.

Characteristics of CEPLĪŠI M.S. Beef Breast Bones

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

Sternum Region. Obtained from the breastbone area of the animal.

Natural Cartilage and Connective Tissue. Depending on the piece, these tissues may contribute gelatin to the stock.

Rich Beef Flavour. Naturally attached meat remnants can enhance the flavour of the broth.

Ideal for Long Cooking. Particularly suitable for slow simmering and stock preparation.

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

Frozen Product. Store frozen according to the product label.

Why Choose Beef Breast Bones?

Beef Breast Bones are an excellent choice for customers looking to prepare homemade stock with rich flavour.

The cartilage and connective tissue found around the sternum can contribute to a fuller stock texture during prolonged cooking.

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

They can be combined with beef back bones or neck bones for a more pronounced beef flavour.

The product is suitable for home kitchens, restaurants and professional food preparation.

Culinary Uses

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

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

Brown Beef Stock. Roasted bones for deeper roasted notes.

Hearty Beef Soups. Stock for soups with potatoes, carrots, pearl barley and other vegetables.

Beef Stews. Prepared stock as a flavourful cooking liquid.

Sauce Preparation. Reduced beef stock for jus and concentrated 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 Breast Bone Stock

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

2. Roast if Desired. For a deeper 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 6–10 hours, although cooking time can be adjusted to the 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 bone 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 Breast Bones with back, neck or joint bones.

Back and neck bones may contribute a more pronounced meat flavour, while joint bones containing cartilage and connective tissue can help develop a fuller stock texture.

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

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

Product Information

Product name: Beef Breast Bones (Sternum Bones), Frozen.

Cut: bones from the beef sternum region.

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

Product type: frozen, food-grade beef bones.

Ingredients: beef bones and naturally attached tissues.

Characteristics: sternum-region bones suitable for preparing rich stocks and sauce bases.

Uses: broths, stocks, soups, stews and sauces.

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 preparing 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.