Wagyu Bones contain incredible amounts of glucosamine and other minerals in their structure. Capturing and releasing these important nutritional components through stocks and broths and soups is not only a benefit to your health but an incredible flavor experience.
Bones produce what we call our “Wagyu Essence.” Wagyu Essence is a unique cooking technique to create a stock that captures the nutritional and flavor profiles from the bones. A rich viscous sauce is created when combining this stock with the rich Wagyu meat trimmings. This is perfect as a sauce baste, glaze for your favorite steak or spread on grilled artisan bread.
There are three types of bones:
Marrow Bones come exclusively from the legs and are rich in nutrients. These bones are great roasted, lightly braised, sautéed, and the marrow can be extracted and cooked. The marrow can also be chilled to make a number of sauces. The Wagyu produces about 27 lbs. of Marrow bones.
Joint Bones are specifically from the joints and extremely high in glucosamine and chondroitin along with pectin and other elastic components. Making a stock or broth from these bones yields highly nutritious elements and become water soluble and stable. This broth has significant health benefits across your whole diet. From a culinary point of view, the flavor is unsurpassed in developing hearty soups and sauces. Wagyu has about 60 lbs. of joint bones.
Skeletal Bones make up the remaining structure of the Wagyu. They are rich in nutrients as well and captured in broths and stocks for healthy applications in soups and sauces. The Wagyu has about 60 lbs. of the skeletal bones.
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