Bone broth has been made for hundreds of years by our grandparents and their grandparents due to its traditional gut loving properties. The amino acids present in Beef Bone Broth are in a specific ratio that is unique, and otherwise not available in the lean cuts of meat commonly consumed, but which are beneficial. Beef Bone Broth also contains the added benefit of Vitamin B12 that as part of a healthful and varied diet will support immunity. Leading busy lives can make it hard to find time to make bone broth from scratch. Our Beef Bone Broth powder is ready in seconds, as tasty and nutritious as homemade and easy to take on the go!
How is Bone Broth made?
Roasted beef bones are added to filtered water and apple cider vinegar (to maximise mineral extraction) then slow cooked for 48 hours. The broth is then strained for impurities and the fat is skimmed off of the top. It is gently refractance dried into a powder, taking care to preserve the nutritional profile.
~when consumed in conjunction with a healthy, varied diet
Grass Fed Beef Bone Broth (77 %) (Beef Bones, Beef Broth, Collagen, Pacific Sea Salt, Apple Cider Vinegar*), Tapioca Starch*, Deactivated Nutritional Savoury Flakes, Black Pepper. *Certified Organic Ingredients
Manufactured in a facility that also processes products containing tree nuts, milk, eggs, sesame, fish, shellfish, soy and lupin.
|Serving Size: 8 g in
200 mL Water
|Servings per pack:
125 g – 15.5
1 kg – 125
|Avg. Qty. per
prepared 100 ml
|ENERGY||116 kJ||58 kJ|
|PROTEIN, TOTAL||5.0 g||2.5 g|
|– COLLAGEN||1280 mg||638 mg|
|– GLUTEN||NOT DETECTED||NOT DETECTED|
|FAT, TOTAL||LESS THAN 0.1 g||LESS THAN 0.1 g|
|– SATURATED||LESS THAN 0.1 g||LESS THAN 0.1 g|
|CARBOHYDRATE||1.7 g||0.8 g|
|– SUGARS||0.2 g||0.1 g|
|SODIUM||212 mg||106 mg|
|ZINC||1.2 mg (10% RDI)||0.6 mg|
|VITAMIN B2||0.3 mg (16% RDI)||0.1 mg|
|VITAMIN B3||1.3 mg (13% RDI)||0.7 mg|
|VITAMIN B12||0.5 mcg (26% RDI)||0.3 mcg|
~When prepared as per package instructions.
Percentage Recommended Dietary Intake.
Ways to use it
Simply add 1 tablespoon (8 g) to 200 mL of boiling water.
Use as a base for soups, stews, sauces and gravies for nutrition and taste.
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