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Grass-fed beef bones, mirepoix, apple cider vinegar — simmered low and slow for 24 hours until it carries real collagen, gelatin, and amino acids. Heat and sip for daily recovery.
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The difference between broth and stock-in-a-box is time and bones. We simmer grass-fed beef bones for a full 24 hours so the collagen and gelatin actually render out — no bouillon shortcut, no powdered concentrate, no preservatives. Pick by how you use it: classic for sipping and cooking, turmeric and black pepper for an anti-inflammatory edge, ginger for digestion and warmth. It ships frozen on the cold chain and keeps in your freezer until you need it — thaw, heat, and drink, or build it into the base of whatever you are cooking.
A 24-hour low-and-slow simmer of grass-fed beef bones with mirepoix, bay leaf, and apple cider vinegar — long enough to render real collagen, gelatin, and amino acids. No bouillon, no powder, no concentrate.
Classic is the everyday base for sipping and cooking. Turmeric adds black pepper and ginger for an anti-inflammatory profile. Ginger broth leans warming and supports digestion. Many people keep more than one on hand.
Heat and sip on its own for daily recovery, or use it as the base for soups, grains, and braises. It carries enough body that you taste the collagen, not water.
Frozen, in an insulated box with dry ice, 2-day delivery. Keep it in your freezer and thaw what you need — no preservatives means the cold chain is what keeps it clean.
