No bones about it, bone broth is trending because of the strong demand from today’s consumers who are enjoying it in soups and teas for its savoury, nourishing and healing qualities.
Bones are the most nutritious part of the animal. Rich in protein, collagen and gelatin, bone broth has been used for thousands of years as a healing tonic and in a digestive support system. It was a common staple of generations before, and it is most definitely a growing and renewed trend at the meat counter.
Today’s consumer is highly conscious of the role that diet plays in our health. I often have customers referencing this “new” thing called bone broth, when in fact, it has been around for centuries. Regardless, it has been coming back with a vengeance the past couple of years. To the point where it’s difficult to keep bones in stock to meet the giant upswell in demand for them to make bone broth at home.
What is really great about this growing trend is the fact that we are fully utilizing all of the value of the beef carcass, using the off-cuts like knuckle bones, or for a denser broth, marrow or what we call pipe bones.
Although the demand for Alberta beef bones remains strong all year long here at Acme Meats, the high season is in the winter months starting in January aligning with cold and flu season, which is no coincidence as it is sought after for its healing benefits. Perhaps one positive that we can attribute to COVID is a return to the concept of food as medicine, and consumers are returning to the staples as they are more cognizant of that.
How to Make Beef Bone Broth
Although bone broth hasn’t always been trending, it has always been delicious. Made from roasted bones, beef bone broth is rich in protein, collagen and gelatin. Cooked for hours, the goal is to not only extract the gelatin but also to release its nutritious minerals.