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Beef Soup Bones (Osso Bucco) approx. .75 lbs.


18 left

Some of the toughest cuts of beef, such as the bony neck, are also the most richly flavored. They require long, slow cooking to tenderize the dense muscles and stringy connective tissues, but that's a good thing. It gives plenty of time for the bones to lend flavor to the sauce and for the collagen from the connective tissues to melt, imparting body and a rich mouth feel. You can use beef neck bones in any recipe calling for shanks or oxtail, but most involve simmering them in a sauce or other cooking liquid.

Check out this beef neck bone recipe
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