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The neck bones are similarly beneficial and delicious as your marrow bones and also great for making a bone broth to drink independently or as a rich, robust base for your soups. It is trickier to remove meat from the neck than the marrow and knuckle bones when butchering, making this section extra meaty. We do sell the bone broth if you want to avoid the hassle of making your own. And while bone broth has slowly made it's way into many big box stores, the best way to assure you're recieving the best possible product is to buy from a farmer and demand 100% grass-fed beef. It can't be beat!
