A simplified tutorial to help you get started using Beahm Family Farm’s grassfed beef bones for homemade bone broth. Skip the expensive store-bought bone broth and make this healing drink at home for yourself.

Bone broth is noted for its immune-boosting benefits, and helping your own skin, hair, and bones to thrive. Our grassfed beef bones are the best source for making bone broth because of the way we raise them. Chemical additives are generally stored in the fat of animals, and if you want the purest form of broth, you need to start with the healthiest animals that were raised with pasturing practices in a holistic way.  

The beef bones we sell are from our 100% pastured, grass-fed/finished beef and we don’t use antibiotics, hormones, or pesticides. We sell grassfed beef bones year-around at our farm, and have them in convenient bag sizes that are approximately 3, 5, or 10 lbs. of bones per bag. It’s easy to reserve some on our website, they are $2/lb. with our order form

Bone broth contains:
• Collagen and gelatin. They improve joints, hair, skin, and nails.
• Amino acids, nutrients, and other minerals. They boost immunity, encourage detoxification, and provide better digestion and overall gut health.

Making bone broth, in our opinion, can be as complicated or simple as you want to make it. So what is bone broth exactly? It is the extracted collagen, fat, minerals and nutrients from the bones infused in the water after you have simmered the bones over a long period of time.

People drink a cup of it everyday like hot tea (as it cools, the fat will separate from the liquid, so keep it hot!) Others use it as bases for soups, stews, or sauces. We get bone broth into our children’s diet by sneaking it into delicious soups and crockpot recipes that require broth.
We have used several different cooking devices to make bone broth: stove-top, Crockpot, Instant Pot/electric pressure cooker, and stovetop pressure cooker. The results vary a little with each type of method as far as ease of use, cooking time needed, and how concentrated the broth turned out.
Ready to try your hand at making bone broth? Start reading the basic steps below, and then pick which method you’d like to try from the list we provide.

OVERALL BASIC STEPS FOR MOST METHODS OF COOKING:
1. Thaw our grassfed beef bones.
2. Place them in cooking device of choice.
3. Add in any vegetables or herbs if you have them on hand.

4. Add appropriate level of water to cover the bones and without filling your pot or device too full.
5. Add in 1 TBSP. of apple cider vinegar per pound of bones to the water and bones.
6. Start heating up the water.
7. Cook for many hours depending on which device you use (pressure cooking will be the quickest, stovetop and crockpot longer).
8. Let the device cool a little.
9. Strain the liquid to separate the bones, meat bits, and vegetables from the broth.

10. Store in jars or plastic Ziploc bags and refrigerate for up to a week or freeze it.

11. Reheat a cup of broth per day and drink like hot tea, or use it as a base for soups, stews, and other recipes.

NOTES FOR ALL COOKING METHODS

  • There will be a nice layer of fat that rises to the top when the broth starts to cool. You can see that in the above picture of our broth. This is normal! Keep it on your broth, or not. This is a healthy source of fat from a pastured animal and is not full of additives or chemicals. You can choose to skim off the layer of fat after you let your strained broth cool a bit (or speed up the cooling process by placing the broth in the refrigerator) or you can leave the fat in the broth to make rich and flavorful soups and stews.
  • Your broth will gel when cooled. You’ll know you have some quality bone broth if it looks somewhat like brown jell-o after it cools. When you reheat it to drink or put in soup it will return to a liquid state.

Pick one of the below methods of cooking to try!

METHOD OF COOKING: Stockpot on the Stove
Thaw out a small or medium bag of our grassfed beef bones (depending on the size of your stockpot) and put them in the pot on the stove. Add in any extras like vegetables or herbs if using. Fill the pot with water ; however many quarts of bone broth you want back is how many quarts of water you’ll put in, but make sure you cover the bones with water and leave room for it to boil. Add 1 TBSP. of apple cider vinegar to the pot for every pound of bones used, this helps extracts minerals from the bones. Start to a boil and then simmer on the stove for at least 12 hours (the longer the better up to 24 hours). Take the bones out and strain the broth if necessary. Your broth is ready to store in the refrigerator in jars for up to a week. The broth can also be frozen in jars, but make sure and leave a 1 inch headspace. Or store in plastic bags and then freeze them flat.

METHOD OF COOKING: Crockpot
Put a small bag of thawed grassfed beef bones, and any extras like vegetables or herbs in the pot. Add water along with 1 TBSP. apple cider vinegar per pound of bones. Fill the crockpot only 2/3 full and cook on low ALL day for 18-24 hours. Follow the crockpot manufacturer’s instructions for additional information. Strain the broth and store in the refrigerator in jars, or in bags or jars in the freezer.

METHOD OF COOKING: Instant Pot or Other Electric Pressure Cooker
Put a small bag of thawed grassfed beef bones (and add in any extras like vegetables or herbs if you want), in the pressure cooker and fill with water up to the max line on your device. Add in 1 TBSP. of apple cider vinegar per pound of bones. Cook using the right setting for your brand. We use the custom setting on our Elite 10 qt. pressure cooker for 90 minutes. *Consult the manufacturer’s directions for making broth with your particular brand of pressure cooker. Use the natural release. Strain the broth and then store in the refrigerator or freeze.

METHOD OF COOKING: Stovetop pressure cooker/canner
We have a huge vintage Mirro-matic 22 qt. pressure cooker/canner that is not electric. We use this device the most. We cook the bones for 10 lbs. of pressure for 60 min. on our stovetop in this pressure cooker. We then let it naturally release and strain the broth and store it.
*Follow the instruction manual for your pressure cooker or instant pot to know the appropriate pressure settings and water amounts to add to those cooking devices.

Ready to try adding a bit more to our basic recipe? Let’s get fancy!
• Increase flavor by roasting your bones on a baking sheet in the oven on high heat (400 degrees) for a few minutes prior to making your bone broth.

• Roughly chop and add aromatics like an onion cut in half, whole bulbs of garlic, shallots, and fresh herbs like parsley, thyme, sage, rosemary, bay leaves, and peppercorns to your bones and water to increase flavor. Vegetables like celery and carrots (or whatever vegetables you have on hand) can be added. No need to peel or chop any of these. The herbs and vegetables in the bone broth will be strained out and not eaten.

 

• Use the leftover meat from the bones after you make your bone broth. We typically harvest off any meat found on the bones and use it for soups or stews.

Are you ready to dive in and make bone broth? Start with the basics and keep it simple at first, then try your hand at making larger quantities or adding vegetables and herbs if you have them on hand. Heat up a cup of broth every day and drink it like hot tea. You can add it as a base to soups and stews, and other crockpot or instant pot recipes.

We sell Grassfed Beef bones year-around, and have them in convenient bag sizes that are approximately 3, 5, or 10 lbs. of bones per bag.
Start off with some smaller bags that might fit in a 6 or 8 quart crockpot or stock pot and see how it goes from there!
Reserve on our website if you’d like beef bones, they are $2/lb.

 

How to make a simple freezer inventory list

This action tip may be helpful for you if you’ve recently bought meat from us or have
never thought to keep a running inventory list going for your beef or pork supply. I’ve
found over the years that with a freezer full of meat several things can happen 1)
I’ve literally forgotten what’s gotten buried in there over time and 2) I wouldn’t
realize that I’m running low on a particular cut of meat that I was hoping to use.
Simply put, if you have goals to eat healthier meals at home, and you have taken the
time to source out good meat from your local farmer, then the next step to take the
frustration out of meal planning or not waste this precious food, is to keep it
organized (even just a bit!)
Here’s how I do it, and how you can start a freezer inventory list of your own:
For those of you who have bought a smaller shares from us, like the 30 or 60 lb
option, making an inventory of your meat is easiest to do as soon as you bring
it home from the farm. Jot down on paper how many of each type of steaks,
roasts, and the amount of burger you have and then organize it in your freezer
with putting like things together (roasts in one stack or area, the steaks in a
small plastic box, the burger stacked neatly).

For those who have bought half a beef from us (or pig) then the butcher has
provided a list for you with the amounts of each type of cut of meat. That’s a
handy list to have and the work is already done for you! From this point,
people with their cut sheets can then just update it each time they use up
some of their meat.
But if you’ve had beef in your freezer for a while and don’t know where your butcher
cut sheet is or if you even still have it, you can make a designated time to organize
and make a list of what you have in your freezer which will help you plan your meals
better.

Here’s a picture of my freezer inventory list after I had pulled out the meat shelf by
shelf and counted up and listed the different cuts. I even tried to organize the pork
on one shelf, beef on another and so on.

I listed the name of the cut of meat on the left and made small marks on the right
that I can strike off each time I take out a piece of meat. I’ve tried in the past to just
write the number of cuts next to the type listed, but I would often forget to write
down when I take something out and then the list does me absolutely no good over
long term. I keep a magnetic marker right there on the freezer (or fridge) and the list
taped up so that each time I take out a piece of meat, I just strike through the
number or marks and I can easily see about how much I have left of that type of cut
of meat in the freezer. Even if you have a deep freezer chocked full and this seems
overwhelming, I did a whole freezer inventory in about a half hour.
Planning ahead for healthy meals and knowing how much meat you have on hand to
do it with is the very basic beginning of being able to stick to the goal of healthy
eating.

The “why” behind all of the planning is not just for the sake of planning, but
because it is vital we eat more good, heart-healing, body-strengthening food, and
some little steps of planning and making an inventory of your meat might help you
get a little closer to your goal of healthy living – and part of that is home-cooked
healthy protein. One of the blessings of buying in bulk is having all that wonderful
meat on hand, and with a little simple inventory (it doesn’t have to be as detailed as
mine even!), you can know exactly what you have on hand to use for your upcoming
week’s meals.

Here’s a simple action tip you can most likely accomplish at some point this
week! When you are about to cook a meal including some ground grassfed beef, instead of
pulling out just 1 lb. of ground beef, pull out 4 to 6 lbs. Cook several pounds ahead and freeze some to use for future dinner recipes like: spaghetti sauce, tacos, casseroles, quick soups, and oh so much more! Season the meat as
you cook it (with italian seasoning, taco seasoning, or salt & pepper) or leave it plain
depending on what kind of meals you’ll use if for in the future.

The method: After cooking all the meat in a big skillet, label quart or gallon size
ziploc freezer bags. Take a measuring cup and portion out 1 lb or 2 lb portions in the
bags. Lay them flat in the freezer to store (Laying them flat makes them quicker to
thaw for the future).

Here’s some quick lunch and dinner ideas that you can use your cooked ground beef
for:
Pull out a bag of your already cooked meat to put on top of a salad for lunch or
dinner.
Make quesadillas, tacos, or burritos quickly.
Wrap the meat in a tortilla with cheese, lettuce, and tomato.
Make a quick soup by putting the meat in soup pot with stock, frozen veggies,
and seasonings.
Pack a to-go salad with beef.
Make a mini pizza by mixing beef and tomato sauce. Put the mixture on bread
with cheese and broil in the oven.

Happy cooking! 

~Julie

 

 

My four children (ages 8 and under) and my husband love a good home-cooked meal. We try to prioritize eating together. Some meals are “quickies”, sometimes the children help me with meal prep (think mess!), and on crazy nights we just pull out leftovers and call it good!

Here are a few simple meal ideas from our last few weeks of cooking around the house. These recipes and dinner ideas will work beautifully with our grassfed beef burger, steaks, and roasts that come in our various quantities that we offer!

Everybody probably has their favorite casserole meals that use beef, but I thought I would throw a few ideas out there of meals we like to make that don’t take as much time as a casserole and that use whole foods!

We do love making special recipes and taking our time with some meals, but during our regular homeschool weeks, meal prep has to remain simple and short. The following are mainly meal ideas, not specific recipes- just meant to give a general idea of meals to make that are easy to tweak to your family’s specific tastes.

-TACO NIGHT-

I’ve made this a quickie quick weeknight meal by always making sure I have plenty of spices on hand, grassfed ground beef in the freezer, some tortilla chips, lettuce, salsa, and sometimes sour cream or cheese (There are tons of other topping ideas, I just list a few here).

We just like to rotate how we enjoy the taco seasoned ground beef:

-Use soft or hard shell tacos with your taco meat.

-Put taco meat on a bed of lettuce with toppings.

-Put taco meat over rice or potatoes with lots of toppings!

I’ve simplified my routine by also just measuring to taste certain spices to fry up with our ground meat. I often use cumin, paprika, chili powder, onion powder, garlic powder, and salt and pepper. I sometimes (when I think to do it ahead of time!) premix all of these in a little jar and just shake it out on the beef while I fry it up. I often add water or tomato sauce for juicier meat.

This is a great recipe for making your own taco seasoning: Recipe

 

CHILI-

-I love making a good chili! I often fry up grassfed ground beef, add it to a HUGE soup pot, then add lots of diced tomatoes, beans (I use white beans, what we prefer!) that I’ve previously cooked already and defrosted from the freezer, all the usual spices (chili powder, onion powder, paprika) some tomato sauce, frozen corn and water.

-I often serve chili with either cornbread or fresh whole wheat French bread.

-Leftover chili is great for topping potatoes on a different night!

Here’s how you can cook and freeze your own beans, they are more tasty and healthy that way! Recipe

 

ROASTS (IN THE CROCKPOT)-

 It’s hard to beat the convenience of a good roast! I pick out a grassfed beef roast from our freezer that will fit in our crockpot the night before and let it thaw in the fridge. The next morning, I take the roast and put it in with veggies on top (our favorites to use are carrots, celery, and radishes) At this juncture, either add in spices here, or do it later when you make the gravy. Cover the roast and veggies with water, turn it on low and forget about it! 8 to 10 hours later the roast is ready and fall-apart tender.

After it has cooked in the crockpot all day, I often remove the meat and veggies, leave some liquid in the crockpot, and then add some spices and a thickening agent while whisking it to make it a bit more gravy like. I add the roast and veggies back in the crock and let them sit awhile before serving.

-Leftover roast can be shredded with two forks and mixed with BBQ sauce for sandwiches.

-Leftover roast (depends on the cut) can be carefully sliced and used for roast beef sandwiches another night.

-When we have more time in the morning, I will sometime brown the roast first and then put it in the crockpot, but I usually skip that step.

 

MEATLOAF-

Meatloaf takes a bit of extra time to make, but it’s still a great weeknight meal! There are lots of meatloaf recipes out there, and I’m sure everyone has their own favorite, but one trick I use to keep it moist is not to make the loaf too big, just keep it shorter and spread it out to fill up a 9×13 pan. I put water half way up in the pan while it bakes in the oven. I drain the water carefully a few minutes before it is done and then bake it a bit longer with a sauce on top. We often slice leftover meat loaf for sandwiches.

 

HAMBURGERS & STEAK NIGHT-

We either grill or pan fry some juicy grassfed burgers, and either grill or oven cook some steaks after browning them in a cast-iron skillet. We don’t mess with the meat too much when doing this meal, because we want to taste the flavor of the meat in full! We often just salt and pepper the steaks and hamburgers. We are careful not to overcook our steaks! We love them more medium to medium-rare. The juiciness and flavor are amazing when not overcooked! We rely on our handy digital meat thermometer to check on them.

 

-BASIC EGG BAKE-

A basic quiche with eggs, cream, ground beef, spices, and any leftover veggies. Mix together the ingredients and put in a greased 9×13 and bake for 20 minutes at 400 degrees. I don’t make a crust because this momma doesn’t have time for fancy J This particular recipe I play around with a lot, depending on how many eggs I have on hand, or what kind of veggies to throw in. That makes it unique every time I cook it! It makes a great leftover breakfast when heated up the next morning.

 

LEFTOVERS-

Because over the past couple of years we are trying to stay away from processed meats, especially any lunch meat with preservatives, we use leftover meat to make sandwiches for my husband’s lunches he takes to work. I often cook more meat than what our family can eat in one night so that I’ll have these leftovers to pack for him or for our lunch at home the next day.

 

-A FEW OTHER FAVORITES-

This is my favorite recipe baked spaghetti recipe to make for company or for families who have just had a baby! It freezes well and is portable: Recipe

Here’s a great idea that I’ve used in the past: Freezing already cooked and seasoned taco meat. That saves an additional step and has been so helpful to me! Link to recipe

What are your favorite weeknight meal ideas that use beef and whole foods? I’m always on the lookout for ideas for more meals!

All of the above recipe ideas can be made with all of the cuts of beef you receive when ordering our 30, 60, 90 lb. grassfed beef options. We also offer 1/2 or whole beef option as well for an even better value! Check out our pricing page to see when we are harvesting meat and to order! Pricing