Dry-Aged Beef Bones
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Dry-Aged Beef Bones | Rich Flavour for Broths & Gravies
Our Dry-Aged Beef Bones are the perfect foundation for a deeply flavoured stock, broth, or gravy. With the added depth that comes from our in-house dry-ageing process, these bones bring exceptional richness and body to any dish. Simply roast, combine with vegetables and herbs, then simmer low and slow for a base that’s full of character.
Why You’ll Love It
🔥 Ideal for Stock, Broth or Gravy - Build deep, savoury flavour with minimal effort.
🥩 Dry-Aged for Extra Depth - Adds richness and complexity to your cooking.
🌿 Grass-Fed & Pasture-Raised - Sourced from native British cattle raised on small UK farms committed to sustainability.
A Cut Above the Rest
Unlike standard soup bones, our dry-aged beef bones deliver enhanced flavour thanks to the natural ageing process. Whether you're preparing a hearty winter broth, a refined jus, or a slow-simmered gravy, this is the quality base that makes all the difference.
About TJB
At TJB, we source grass-fed beef from native British cattle raised on small, independent farms across the UK. These farms prioritise animal welfare, sustainability and flavour, ensuring every product we offer reflects exceptional quality.
Order Now
Elevate your stocks and sauces with our Dry-Aged Beef Bones - a simple, flavour-rich essential for any kitchen. Order now for next-day delivery.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
