Neck
Bones
Mixed neck bones — knuckle, shin and neck — for slow-simmered bone broth and rich stocks. Roast first for deeper flavour.
Beef bones are sold mixed — knuckle, shin and neck — chosen for the right balance of marrow, cartilage and meaty residue. They are sized to fit a standard stockpot. Use them for bone broth, beef stock, French stews like pot-au-feu, or any recipe where you want a deeply flavoured, gelatinous liquid base. Always roast bones first at 220°C for 35-40 minutes before simmering — the Maillard browning is what gives the broth its colour and depth.
Indicative nutrition: Bones themselves are not consumed directly. Nutritional values shown reflect what passes into a long-simmered bone broth — primarily collagen, gelatin, minerals and amino acids. Exact values vary widely depending on bone-to-water ratio, cook time, and which bones are used. There is no FSANZ or USDA database entry for raw neck bones.
Estimated typical values for raw neck bones (bone broth context). Values are typical averages per 100g raw. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from indicative estimates with no direct database entry and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.