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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.
2 Products
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, ginger for digestion and warmth. It ships cold on the weekly run and keeps cold until you need it — 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. Ginger leans warming and supports digestion. Many people keep both 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.
Cold, in an insulated cold pack that leaves Monday overnight and arrives Tuesday. Keep it cold and heat what you need — no preservatives means the cold chain is what keeps it clean.
