The knee bone for broth from Galician beef is one of the most important ingredients for achieving a broth with body, natural gelatin, and a deep flavor. It is perfect for traditional bone broth or homemade soups.
đź’Ş Rich in collagen and natural gelatin
The knee is a joint, and for that reason:
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It adds natural gelatin to the broth.
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It gives a denser and silkier texture.
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It is ideal for broths designed for joints, recovery, and digestive care.
If you want a “real” broth, one that gains body when cooled, the knee bone must not be missing from the pot.
🍲 How to use the knee bone in your broths
The ideal is to combine it with other bones:
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Varied beef bones
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Marrow bone
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Chicken carcass
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(Optional) Pork bones for a more flavorful touch
Recommended cooking time:
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Traditional pot: 3–4 hours on very low heat
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Pressure cooker: 1.5–2 hours
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Slow cooker: 8–12 hours
With one or two knees per pot, you will achieve a broth much richer and with texture.
📦 Cutting, packaging, and shipping
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Selected Galician beef knee bones.
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Cut and prepared on the same day of shipping.
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Vacuum packed to ensure hygiene and preservation.
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CarnicerĂa Frebas
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