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Beef Bones—Policies & Procedures

April 25, 2017

In light of the increase in popularity of bones, especially “marrow” bones, we have had a lengthy discussion with Mike Berger, owner and chief butcher at Peabody Sausage House, nearby at Peabody, Kansas, with whom we have worked for nearly a decade. 

We try to satisfy our customers, but this has to be within the USDA rules and regulations, and within our possibilities as owners and operators of a small-scale, high-quality, 100% grass-fed herd of old line Angus cattle. 

Our beeves, at around 24 months maturity, yield about 60 pounds of bones, in addition to all the cuts shown on our profile and order form, including “soup bone” (about 10 two-pound packages with 50% meat and bone bits), oxtail and ribs (by advance order only). The other bones take up quite a lot of space in our two farm freezers, so we will continue to keep them only if ordered by customers in advance of processing.   


The actual bones are bagged in five-pound packages, and frozen.  These include the much sought “marrow bones,” which are actually the lower shank of each leg, and add up to only about five pounds of the total of 60 pounds of bones.  All bones have some marrow, admittedly in different concentrations.  But in order not to have the bulk of bones be of a supposedly less desirable quality, we will continue to include all bones approved by USDA in 12 five-pound packages coming from each animal. 

Which bones are not allowed by USDA rules for human consumption?:  Hooves up to first knuckle; head of animal; spine of animal over 30 months.


Upcoming processing dates are early July, early August, and early September of 2017. 

Get your orders to us in advance so you can be sure of supply, and we can assure full supply of what you desire. 


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