Description
Looking to make thick, nutrient-rich, gelatinous broth? Beef tendons are the ticket to take your broth to the next level.
1 lb package
Shipped With Dry Ice
When shipping perishable goods we pack this item with dry ice to ensure your product stays frozen during transit.
Raised Regeneratively
Product was raised and harvested the way nature intended. No added hormones, no antibiotics, no fillers. Just purely raised meat.
Storing Notes
Freezer: 24 months
Refrigerator: 5 - 7 days
Thawing: 24 - 48 Hours In Refrigerator
Tenderness
1 100
Leanness
1 100
Care
Enter Low Histamine Info
Overall rating: 4.75 / 5 from 4 reviews.
AI Generated Review Summary
Summary topics
Review topics: [].
Review highlights
Reviews
Gelatinous!
"I pressure cook these for 2. 5 hours and get the most gelatinous broth. I give the tendons to my dog afterwards for a treat, he loves them!"
Best for bone broth
"I really love this for bone broth, it makes the most gelatinous broth"
— Kalyn Y. (5/5)
super gelatinous
"great tasting"
— Kathleen A. (5/5)
Beef Tendons
"The beef tendons are oKay but don’t give my bone broth the same quality that the bison tendons or the elk tendons. The broth doesn’t get as golden brown and have the same gel-like texture as the bison or the elk tendons but I guess they will do for now."
— Brenda J. (4/5)
Q&A
Overall rating: 4.75 / 5 from 4 reviews.
AI Generated Review Summary
Summary topics
Review topics: [].
Review highlights
Reviews
Gelatinous!
"I pressure cook these for 2. 5 hours and get the most gelatinous broth. I give the tendons to my dog afterwards for a treat, he loves them!"
— Karen M. (5/5)
Best for bone broth
"I really love this for bone broth, it makes the most gelatinous broth"
— Kalyn Y. (5/5)
super gelatinous
"great tasting"
— Kathleen A. (5/5)
Beef Tendons
"The beef tendons are oKay but don’t give my bone broth the same quality that the bison tendons or the elk tendons. The broth doesn’t get as golden brown and have the same gel-like texture as the bison or the elk tendons but I guess they will do for now."
— Brenda J. (4/5)
Q&A