Throughout history, cultures around the world have valued broths. The French call it bouillon, the Italians brodo, and the Japanese suimono. We call ours Good Bones!

Lots of time and attention to detail. There are no shortcuts to make a healthy broth, pure tallow for cooking or our transformative skin cream. It does take a lot of time and, we think, a respect for traditional techniques. At Good Bones, we also take the time to source the finest local ingredients and the time to build lasting relationships with family farms that are often generations in the making. 

We use pastured beef that graze in the foothills of Virginia's Blue Ridge Mountains close to where I grew up and learned to ride, hunt and fish. And of course, cook! All in the shadow of who many consider to be America's first "foodie" and fusion cuisine pioneer, Thomas Jefferson! Farm to table long before the term existed as marketing hype! It is a land of bounty that we bring to you in each box! This in turn supports a vast network of small businesses and strengthens these communities that I love. It also gives us 100% traceability for each batch of broth, tallow, and skin moisturizer we make. Knowing exactly where your food comes from is very important and it's in part what makes Good Bones unique. Time well spent! 

The result of this balanced synergy is a low carb, nutrient dense broth high in protein and rich in collagen. No added sugar or hidden ingredients and never diluted with water. Our broths gel solid when chilled just as they should, giving you more of what you want from your broth. If you can pour broth straight from the fridge, you're paying for water! Convenient spout top? Never! In Good Bones there is a difference you can both see and taste. Quite simply, you will find none finer!

Because our farmers trust us with the whole animal (we don't just "order" bones) we make the very best tallow for cooking and an amazing biologically compatible skin cream! Click the links on the home page to learn more.