Broth & Stock
Bones, frames, feet, and prepared broth for soups, sauces, and braises.
Whole-animal foods
Bones, Organs, Broth & Traditional Fats
Build richer broths, add traditional cuts to the table, and make better use of the whole animal with pasture-raised bones, organs, rendered fats, and ready-to-use broth.
Current availability may include beef, pork, chicken, lamb, and turkey products.
Why this collection matters
More Value From the Whole Animal
These traditional foods bring flavor, utility, and nose-to-tail value to the family kitchen.
Traditional Cuts
Liver, heart, kidneys, tongue, and other whole-animal foods.
Cooking Fats
Rendered tallow and other traditional fats for frying, roasting, and baking.
Less Waste
Thoughtful use of more of each animal raised and harvested.
Shop by kitchen use
Find What Fits Your Cooking
Use the links below to narrow the collection, or browse all current products together.
Broth Bones
Beef, pork, lamb, and poultry bones for stocks, soups, and long-simmered broth.
Organs
Liver, heart, kidneys, tongue, and other traditional nutrient-dense cuts.
Broth & Ready-to-Use Foods
Prepared broth and convenient products that shorten the path from freezer to table.
Traditional Fats
Tallow and other rendered fats for frying, roasting, seasoning, and baking.
Current selection
Shop Bones, Organs, Broth & Fats
The live product listing below reflects current availability, package sizes, pricing, variants, and sale offers.
Chicken Soup Bones (Frames)
2 to 4 lb. avg., 2 Frames | Perfect for light, collagen-rich broth
Pure Pasture Beef Broth
14 oz. Stand Up Pouch
Forest-Finished Pork Bones 5 lb Pack
5 lb avg. pkg.
Grass-Finished Beef Tallow - 14 oz.
14 oz. avg. | Traditionally rendered for cooking and frying
Chicken Ancestral Blend
1 lb. Chub | Whole-animal ground chicken for everyday cooking
Chicken Livers
1 to 1.5 lb. avg. | A mild, versatile organ for everyday cooking
Chicken Hearts
1 to 1.5 lb. avg. | A firm, flavorful organ for simple cooking
Chicken Feet
1 to 1.5 lb. avg. | Naturally rich in collagen for broth and stock
Turkey Livers
1 to 2 lb. avg. | A mild, versatile organ for everyday cooking
Turkey Hearts
2 lb. avg.| A firm, flavorful organ for simple cooking
Beef Knuckle Bones
3.0-4.0 lb. avg. | High-collagen bones for long-simmered broth
Grass-Finished Beef Marrow Bones, Cross Cut
Vacuum sealed pack, approx. 2–2.5 lb (avg 2.1 lb)
Grass-Finished Mixed Beef Bones for Broth
Vacuum sealed pack, approx. 5 lb
Grass-Finished Sliced Beef Liver
Vacuum sealed pack, approx. 1 lb (avg 1.04 lb)
Grass-Finished Beef Heart Steak
Vacuum sealed pack, approx. 0.5 lb
Grass-Finished Beef Tongue
Vacuum sealed beef tongue, approx. 2 lb to 3 lb avg
Grass-Finished Beef Oxtail
Vacuum sealed pack, approx. 1.5–2 lb (avg 1.83 lb)
Grass Fed Lamb Liver
1 lb. avg. Sliced | Traditionally eaten in small, nutrient-dense portions
Lamb Shank
22-28 oz avg. 2 Shanks | Rich, bone-in cut for slow cooking
Lamb Heart
7 oz. Avg. | A traditional mix for nose-to-tail cooking
Simple ways to use them
Bring Traditional Foods Into Everyday Cooking
Start with familiar kitchen uses and expand from there.
Make Broth & Stock
Roast bones first for deeper flavor, then simmer gently with water, vegetables, herbs, and a small amount of acid.
Blend Organs Into Familiar Meals
Add a small amount of finely chopped or ground liver or heart to meatloaf, burgers, chili, or pasta sauce.
Cook With Traditional Fats
Use rendered tallow for frying, roasted vegetables, skillet cooking, pie crust, or other applications where a stable cooking fat is useful.
Common questions
Bones & Organs FAQ
Which bones are best for broth?
Joint bones, marrow bones, meaty bones, poultry frames, feet, and mixed bone packages can all work well. Combining several types often creates a fuller broth.
How long should I simmer bones?
Poultry bones generally require less time than large beef or pork bones. Simmer gently and stop when the broth has the flavor and body you prefer.
What is the easiest organ meat to start with?
Heart is often approachable because its texture and flavor are closer to familiar muscle meat. Liver can also be introduced gradually by blending a small amount into ground-meat dishes.
Are all products in this collection from the same animal species?
No. The collection may include beef, pork, chicken, lamb, and turkey products. Each product page identifies the species, package size, and current availability.
Can these products be delivered or shipped?
Eligible products can be included with local delivery, pickup, or frozen UPS shipping orders. Availability depends on the location selected at the top of the site.
Use More of the Animal With Confidence
Browse the current selection of bones, organs, broth, and traditional cooking fats.
