A base for stocks and broths
Beef bones are a traditional ingredient for making stocks, broths, stews and boiled dishes. During long cooking they help add flavour and body to the cooking liquid.
These bones are supplied already cut and cleaned, making them ready to add directly to the chosen preparation.
How to use them
They can be cooked directly with water, vegetables and other ingredients to make a broth, or used as the base for stocks that later form part of rice dishes, sauces, stews and other recipes.
They can also be browned in the oven first when a more roasted profile is wanted before continuing the preparation with liquid.
They are supplied vacuum packed.
About Tolecarnes
Tolecarnes is a family-run cattle farm based in Menasalbas, at the foot of the Montes de Toledo, with three generations of experience raising cattle.
Its calves are raised by the farm from birth and spend much of the year grazing freely on its dehesa in the Montes de Toledo. The wetter conditions on the northern side of the mountains provide natural pasture for a large part of the year, allowing the cattle to remain outdoors and active in an open environment.
During winter, when fresh pasture is less abundant, their diet is supplemented with forage collected during the more productive months and with feed produced by Cooperativa Valle de Mena, of which Tolecarnes is a member. This feed is made from plant-based ingredients, giving the farm greater control over the animals' diet.
Tolecarnes oversees the farming process from the birth of its calves through to the sale of the meat, maintaining a traditional approach to cattle farming closely connected to the Montes de Toledo.
Frequently asked questions
What are beef bones used for?
They are particularly useful for making stocks, broths, boiled dishes, stews and bases that can later be used in other recipes.
Do I need to cut or clean them at home?
No. They are supplied already cut and cleaned for easier use.
Can they be browned before making stock?
Yes. Browning them in the oven first is an option when you want a stock with more roasted notes.
Second-cut beef steaks