American Wagyu Soup Bones

The Ranch Difference

Our American Wagyu Soup Bones are the heart of home cooking—bones with meat still clinging, packed with collagen and flavor that builds into extraordinary broth and soup. This is honest cooking at its best: bones from superior genetics that create the kind of nourishing soup that feeds bodies and souls, the way it's been done for centuries.

What Makes It Special

Pure Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal genetics
• Full traceability from birth to butcher

Naturally Raised

• 100% pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced, nutrient-rich bones

The Soup Bone Advantage

Soup bones come loaded with meat scraps and connective tissue that transform into rich, silky broth during slow cooking. Our pasture-raised cattle produce bones with superior flavor and nutrient density—the collagen, gelatin, and minerals create broth that's both delicious and deeply nourishing. These are bones that deliver body and soul to every spoonful.

Key Features:

• Meat and connective tissue for rich flavor
• Superior collagen and gelatin content
• High in minerals and amino acids
• Perfect for soups, stews, and stocks
• Makes exceptional, nutrient-dense broth
• Traditional slow-cooking ingredient
• No antibiotics or hormones
• Great value for maximum flavor

Recommended Preparation: Classic Beef Soup Stock

What You'll Need:

• 1 bag Everglades Ranch Soup Bones (approx. 3.5 lbs)
• 2 onions, halved
• 4 carrots, cut into chunks
• 4 celery stalks, cut into chunks
• 1-inch piece of fresh ginger, smashed
• 8 cloves garlic, smashed
• 3 bay leaves
• 1 tbsp black peppercorns
• 2 tbsp tomato paste
• Water
• Salt to taste

Instructions:

1. Place soup bones in large stockpot with cold water
2. Bring to boil, then drain and rinse bones (removes impurities)
3. Return clean bones to pot with fresh water
4. Add vegetables, ginger, garlic, bay leaves, and peppercorns
5. Bring to boil, reduce to low simmer
6. Skim foam that rises in first 20 minutes
7. Add tomato paste, stir to combine
8. Simmer uncovered 8-12 hours (longer for more concentrated flavor)
9. Strain through fine-mesh sieve, discard solids
10. Cool and refrigerate; skim fat from top if desired
11. Use immediately or freeze for later use

Alternative: Beef Vegetable Soup

• Make stock as above using 6-8 hours simmering
• Strain stock, return to pot
• Add diced vegetables (carrots, celery, potatoes, tomatoes)
• Shred any remaining meat from bones and add to soup
• Simmer 30 minutes until vegetables are tender
• Season with salt and pepper

Pro Tips:

• Longer simmering extracts more collagen and deepens flavor
• Save the rendered fat—it's excellent for cooking
• Properly made stock will gel when cooled
• Freeze in ice cube trays for easy portioning
• The meat clinging to bones adds richness—don't discard it

Package Weight: Approx. 3.5 lbs Price: 

This is beef with nothing to hide and everything to prove. Soup bones are where generations of home cooks built their foundations—where pasture-raised cattle and superior genetics create the kind of broth that's worth hours of slow cooking.

Contact Information:

• Location: Fort Pierce, Florida
• Email: sales@evergladesranch.com
• Website: evergladesranch.com