I want to start making my own bone broth. What are the best types of bones to ask for from the butcher?

If you're starting out, don't ask the butcher for just “bones.” You want a mix of bones that provide gelatin/collagen, richness, and meatiness.

🥩 For beef bone broth

Ask for:

• Knuckle bones / joint bones — probably the most important. They're rich in cartilage and connective tissue, which gives broth that wonderful jelly-like set when chilled.
• Marrow bones — add richness, fat, and deep flavor, but aren't as important for gelatin as joint bones.
• Oxtail — excellent combination of bone, connective tissue, and meat; adds lots of flavor.
• Beef shank or neck bones — meaty and collagen-rich, making the broth more substantial.
• A little short rib — optional, but great if you want a particularly flavorful broth.

My beginner's butcher order:

“I'd like some beef knuckle/joint bones, a couple marrow bones, and some oxtail or meaty shank bones for bone broth.” That gives you a good balance rather than a pot that's mostly fatty marrow.

🐔 For chicken bone broth

Chicken is actually a fantastic place to start.

• Chicken feet — the gelatin powerhouse; they contain lots of cartilage and connective tissue.
• Backs/carcasses — inexpensive and provide meat, skin, and bones.
• Necks — flavorful and rich in connective tissue.
• Wings or wing tips — add skin, fat, and collagen.

A very simple order would be: chicken feet + backs + necks.

🐷 Don't overlook pork

Pork trotters (feet) and neck bones are excellent if you want an especially silky, gelatinous broth. A pig's foot can also be added to beef or poultry broth without dramatically changing the flavor.

The key trick

Think of it this way:

Joint/feet = gel Marrow = richness Meaty bones = flavor

So for your first batch, I'd choose about half collagen-rich joint/feet bones and half meaty/marrow bones rather than buying a giant bag of marrow bones alone.

And don't worry if the broth doesn't turn into solid jelly in the refrigerator—the gel is a useful sign that you've extracted gelatin, but it isn't a requirement for a good broth.

If you tell me whether you're thinking beef, chicken, or pork, I can give you a specific butcher shopping list and a simple first-batch recipe.

When making a stellar bone broth , the secret isn't just the marrow—it’s a combination of collagen-rich connective tissue (for that thick, gelatinous body) and marrow/meaty bits (for deep, savory flavor).[1]

The ideal strategy is to ask your butcher for a mix of the following bones:

• Knuckle and Joint Bones: These are the absolute MVPs for texture. They are loaded with cartilage, tendons, and connective tissue, which melt down into gelatin as it simmers, giving your broth that rich, body-coating "gel" when chilled.[1]
• Marrow Bones (Femur/Pipe Bones): Cut from the leg, these add a rich, buttery, deeply savory flavor. Ask the butcher to saw them into manageable pieces or split them lengthwise ("canoe-style") so the rich marrow fully releases into the pot.[1]
• Neck Bones or Oxtail: These are the "secret weapons" because they offer the best of both worlds—they have high amounts of connective tissue and stubborn bits of meat clinging to them that add incredible depth and body to the flavor.[1]
• Shank Bones: Great for adding a balanced combination of marrow, a bit of meat, and minor connective tissue.[1]

Pro-Tips When Talking to Your Butcher

• Ask for them cut down: Request that the butcher saw the large knuckle and femur bones into smaller chunks (about 2 to 3 inches). This helps them fit better in your pot or slow cooker and exposes more surface area.
• Roast them first: If you want a richer, darker, nuttier broth, ask the butcher for a tray of mixed bones and roast them in your oven at 400°F (200°C) for about 30–40 minutes before tossing them into your stockpot.
• Check the price: Soup/broth bones are traditionally considered "scraps" and are usually very inexpensive. If a butcher is charging a premium for plain marrow bones, it pays to ask if they have a generic "soup bone mix" bag in the freezer.[1]

Are you planning to use a slow cooker, pressure cooker (Instant Pot), or a traditional stockpot , and do you have a preference for beef versus chicken broth?

Absolutely. If you’re just starting, don’t ask the butcher for only “marrow bones.” Marrow adds richness, but the bones that make broth beautifully gelatinous are the joint and connective-tissue-heavy bones.

🥩 For beef bone broth, ask for:

• Knuckle bones — your #1 choice. These are rich in cartilage, tendons, and connective tissue, which break down into gelatin. They’re what gives chilled broth that satisfying jiggle.
• Marrow bones — for richness. Ask for cross-cut femur or shank bones. They add fat, flavor, and a silky mouthfeel, but don't provide nearly as much gelatin as knuckles.
• Oxtail — excellent but usually pricier. It gives you a combination of bone, connective tissue, fat, and meat, making a particularly rich broth.
• Beef neck bones — great value. They have joints plus meat, so they contribute both gelatin and deep beef flavor.
• Beef shank — another good option. It contains marrow plus tough connective tissue and meat.

What I'd actually order

For a first batch, I'd tell the butcher:

“I'd like a mix of knuckle bones, marrow bones, and some meaty neck bones for bone broth. Please cut the bones into smaller pieces.” For roughly 5 pounds of bones, a good starting mix would be:

• 2½–3 lb knuckle/joint bones
• 1 lb marrow bones
• 1–1½ lb neck bones or oxtail

That gives you the three things you're after: gelatin + richness + beefy flavor.

If the butcher has beef feet, those are also fantastic for gelatin, although they can make a particularly gelatinous broth. Chicken feet are another collagen-rich option if you're making chicken broth.

One important tip: If you want a rich, dark beef broth, roast the bones first. Roasting isn't necessary for collagen extraction, but it substantially deepens the flavor and color.

If you'd like, I can also give you a dead-simple first-time bone broth recipe for a slow cooker, Instant Pot, or stovetop, including exactly how much water and how long to cook it.

To get that rich, gelatinous "jiggle" and deep flavor, the secret is combining different types of bones . You want a mix of cartilage/connective tissue (for the collagen/gelatin) and marrow/meaty bits (for flavor and body).

When you head to the butcher, ask for a balanced mix of these key varieties:

• Knuckle and Patella (Knee) Bones: These are absolute gold standards for bone broth. They are packed with cartilage and connective tissue, which break down into gelatin as they simmer, giving your broth that thick, nourishing body.
• Marrow Bones (Femur or Shin): These thick, center-cut leg bones are filled with rich marrow. They add a wonderful, savory richness and buttery mouthfeel. (Pro tip: Ask the butcher to saw them in half lengthwise so the marrow is exposed to the roasting pan and pot).
• Neck Bones: An affordable and underrated option. Beef neck bones are wonderfully meaty and contain plenty of hidden connective tissue, offering a fantastic balance of deep flavor and body.
• Oxtail or Shanks (Optional/Splurge): If you want to elevate the flavor, toss in an oxtail or a beef shank. They are more expensive, but they provide a high amount of meat, tendon, and marrow all in one cut, making the final broth remarkably savory.

Tips for your Butcher Visit

• Ask them to chop the bones: Large knuckle and femur bones are massive. Ask your butcher to cut or crack them down into smaller pieces so they fit easily in your stockpot and release their nutrients more efficiently.
• Look for a mix: A great ratio for a 5-to-6-quart pot is roughly 3 to 4 lbs of cartilage-heavy bones (knuckles/joints) to 2 lbs of marrow or meaty bones (neck/femur).

Community Voices

Experienced home cooks on Reddit emphasize the importance of getting the right structural mix from the butcher rather than just generic "soup bones":

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Would you like a quick step-by-step guide on roasting the bones before simmering, or do you need recommendations on how long to cook your specific mix?

Absolutely. If you’re making beef bone broth, the trick is not to buy a huge pile of marrow bones. You want a mix of joint/connective-tissue bones, marrow bones, and some meaty bones. Joint bones provide the collagen/gelatin that makes the broth rich and jiggly when chilled, while marrow and meat provide richness and flavor.

What to ask your butcher for

• Knuckle bones — the most important. These are joint bones loaded with cartilage and connective tissue. Ask for them cut into pieces if possible. They're your best source of gelatin.
• Marrow bones — for richness. Ask for beef femur/marrow bones, preferably split or cross-cut. They add fat, flavor and a silky mouthfeel, but aren't as good for gelatin as knuckles.
• Oxtail — excellent but pricier. It gives you a combination of joints, connective tissue, fat and meat, making a particularly flavorful broth.
• Beef neck bones — a great value. They have vertebrae, connective tissue and meat, so they add both body and beefy flavor.
• Shank bones — another good option. They contain marrow plus substantial connective tissue and meat.
• Beef feet/trotters — optional but fantastic for gelatin. If your butcher has them, they're extremely collagen-rich.

My ideal beginner order

For roughly a large stockpot, I'd ask for something like:

2–3 lb knuckle bones + 1 lb marrow bones + 1–2 lb neck bones or oxtail.

That's a better starting combination than buying 5–6 pounds of marrow bones alone.

You can literally tell the butcher:

“I'm making bone broth. Could I get some beef knuckle bones, a few marrow bones, and some meaty neck bones or oxtail? Please cut the larger bones into pieces.” If you're open to chicken bone broth, that's actually an easier and cheaper place to start: ask for chicken feet, wings, backs/necks, and a carcass. Chicken feet in particular are excellent for gelatin.

One other tip: roast beef bones first if you want a deep, dark, beefy broth; roasting develops more pronounced flavor.

If you tell me whether you want beef, chicken, or pork broth, I can give you a simple butcher shopping list plus a foolproof first-batch recipe.

To get the absolute best, most gelatinous and flavorful bone broth, you want a mix of different types of bones . Each part of the animal brings something unique to the pot—some provide rich marrow for flavor, while others provide cartilage and connective tissue for that all-important gelatin.[1]

When you head to the butcher, ask for a combination of the following:

The Best Bones to Ask For

• Knuckle and Joint Bones (e.g., knee or foot bones): These are the gold standard for collagen . They are packed with cartilage and connective tissue, which break down during a long simmer into gelatin. This is what gives your broth that rich, mouth-coating body and helps it "gel" when chilled.
• Marrow Bones (e.g., cut femur bones): These provide the deep, savory, rich flavor and a silky mouthfeel. The white marrow inside melts out into the broth. (Pro-tip: If you love a rich flavor, you can roast these for 30–45 minutes before adding them to your stockpot). [1]
• Neck Bones or Oxtail: If you can get them, these are fantastic meaty bones . Neck bones have a lot of connective tissue and hidden meat, while oxtail has both high collagen content and rich intramuscular flavor. They ensure your broth isn't just "bony" tasting, but has a robust, meaty depth.
• Shank Bones: These offer a nice hybrid balance of a little meat, marrow, and connective tissue.

Tips for Your Butcher Visit

• Ask them to cut the bones: Large knuckle and femur bones are massive. Ask the butcher to saw or crack them in half/smaller pieces so the nutrient-dense marrow and collagen are exposed directly to the water.
• Ask for a "Soup/Broth Mix": Many local butchers or cooperative farms (like Grass Roots Farmers' Cooperative or online suppliers like Beck & Bulow ) already package a mixed variety of knuckle, neck, and marrow bones specifically for stock. Just use the magic words: "Do you have a mix of soup or marrow and knuckle bones for broth?" [1][2]
• Check the freezer: If they don't have fresh ones out in the case, always ask! Butchers frequently keep a stash of frozen soup bones in the back.

If you'd like, let me know:

• Are you planning to use beef, chicken, or pork bones?
• Will you be using a slow cooker, pressure cooker (Instant Pot), or stovetop?

I can share a step-by-step recipe and timing guide to get you the best gel!

Absolutely. The key is not to buy only marrow bones—marrow gives richness and fat, while joints and cartilage are what give you lots of gelatin and that beautiful jiggly texture when chilled.

What to ask your butcher for

• Beef knuckle bones — #1 choice. These are joint-heavy and rich in cartilage/connective tissue, making them excellent for gelatin and body.
• Oxtail. Fantastic all-around bone because it provides bone, connective tissue, fat, and meat. It makes a particularly flavorful broth, although it's usually pricier.
• Beef neck bones. A less expensive way to add meat, connective tissue, and beefy flavor.
• Marrow bones. Ask for femur/marrow bones cut into sections. They add richness and that lovely silky mouthfeel, but don't rely on them alone if you want a broth that gels.
• Beef feet/trotters. Extremely rich in cartilage and gelatin. They're an excellent addition if your goal is a very gelatinous broth.
• Shank bones. A good bonus because they combine bone, marrow, connective tissue, and meat.

My ideal beginner's order

I'd tell the butcher:

“I'd like bones for a beef bone broth—mostly knuckle/joint bones, plus some marrow bones and a little oxtail or neck. Can you cut the larger bones into pieces that will fit in my stockpot?” That gives you a nice balance of gelatin + richness + beefy flavor.

If you're making chicken broth, ask for feet, wings, backs, and necks, or simply save whole chicken carcasses. Chicken feet are particularly effective for getting a broth to gel.

One tip: if you want a deep, savory beef broth, roast the beef bones before simmering. And don't let the butcher give you a bag that's all clean marrow bones—joint/cartilage bones are the important part for that gelatinous result.

If you tell me whether you're thinking beef, chicken, pork, or a mix, I can give you an exact butcher order (e.g. “3 lb knuckle + 1 lb marrow + 1 lb oxtail”) and a simple first-batch recipe.

To get the best possible gelatin, flavor, and richness in your bone broth, you want to ask your butcher for a mix of different types of bones . Each kind brings something unique to the pot—some provide rich marrow, while others pack high amounts of collagen. [1][2]

The ideal combination to request includes:

1. Knuckles and Feet (The Collagen Kings)
   • Why: These are packed with cartilage and connective tissue, which break down into gelatin during a long simmer. This is what gives your broth that desirable, rich, Jello-like body when chilled.
2. Marrow Bones (The Flavor Source)
   • Why: Femur and shin bones filled with bone marrow add a rich, buttery, deeply savory flavor to the broth. Ask the butcher to cut them crosswise (or lengthwise) so the delicious marrow is exposed and can melt into the water.[1]
3. Neck or Oxtail Bones (The Meaty Option)
   • Why: These have a bit of meat and connective tissue left on them. Adding a few meaty bones enhances the overall aroma and gives the broth a complex, deeply roasted flavor profile.

Pro-Tips When Ordering:

• Ask them to cut the bones: Large knuckle and marrow bones are bulky. Ask your butcher to chop or saw them into smaller pieces so they fit easily into your stockpot or slow cooker and release their nutrients more efficiently.
• Roast them first: Before simmering, roast your bones in the oven at around 400°F (200°C) for 25–30 minutes until browned. This caramelizes the surface and gives your final broth a rich, golden color and robust depth. [1][2]
• You can source high-quality pasture-raised options online or locally through providers like Grass Roots Farmers' Cooperative or Frontière Natural Meats if your local butcher counter is limited.

Are you planning to make a beef or chicken broth next, and will you be using a slow cooker, pressure cooker, or standard stockpot?

Absolutely. The trick is not to buy only “marrow bones.” For a rich broth that turns into a nice jelly when chilled, you want a combination of joint/cartilage-heavy bones + some marrow + meaty bones.

🥩 If you're making beef bone broth

Ask your butcher for:

• Knuckle bones — the most important. These are packed with cartilage and connective tissue, which break down into gelatin and give the broth that wonderful body.
• Marrow bones — for richness and flavor. Ask for femur or shank bones cut into pieces. Marrow adds fat and a silky mouthfeel, but by itself it won't make a particularly gelatinous broth.
• Oxtail — excellent but usually pricier. It gives you meat, connective tissue, fat and joints all in one.
• Beef neck bones — a great, often inexpensive option. They provide meat, connective tissue and good beef flavor.
• Shank/shin bones — another good addition, particularly if there's meat attached.

🐔 Don't overlook chicken

If you're open to chicken broth, chicken feet are fantastic. They're extremely rich in collagen/gelatin, while backs, necks and wings contribute additional connective tissue and flavor.

What I'd actually ask the butcher for

For a first batch, I'd say:

“I'm making bone broth. Could I get a mix of knuckle bones, marrow bones, and some meaty neck or oxtail bones? And could you cut the larger bones into smaller pieces?” That's a very good starting combination.

A useful rule: prioritize knuckles/joints/feet for gelatin, marrow for richness, and neck/oxtail/shank for meatiness and flavor.

If you tell me whether you want beef, chicken, or both, I can also give you a simple butcher shopping list with exact pounds of each bone and a foolproof first-batch recipe.

To get that gold-standard, rich, "jiggly" gelatin texture and deep flavor, the secret is combining joint and knuckle bones (high in collagen) with marrow bones (high in flavor and fat) and a few meaty bits. [1][2][3][4]

When you head to the butcher, ask for a mix of the following:

Pro-Tip for the Butcher: Ask them to cut or crack the larger bones (especially the knuckles and femurs) exposing the marrow and interior cartilage. This allows all that precious collagen and flavor to escape into your water much faster! You can source options locally or check out farm-direct choices like Hooser Custom Meats Knuckle Bones Go to product viewer dialog for this item. or Oak Barn Beef Knuckle Bones Go to product viewer dialog for this item. to see how they are typically chopped.[1][2]

Would you like a few tips on how to roast the bones before simmering, or do you need a recommended ratio of bones to water for your first batch?