Making broth is an 18 hour process and involved roasting bones after extracting nutrients using apple cider vinegar. Then we simmer for 12 hours, drain and simmer again for 6 further hours. The end result is a highly gelatinous, nutritious and tasty broth without equal in Vancouver.
These are 100 mile diet friendly animals. They have been fully pastured for their lifetime and are ethically raised throughout. Slaughter occurs one day after the animals arrive, so they are rested and not stressed from travel. The resulting stock is more flavourful and nutritious as a result. The animals are 11 months old when slaughtered and do not undergo any harmful practices, and are purely grass fed young cows culled 9 months before older (beef) cows.
Essence of 100% grass fed veal bones, organic tomatoes, organic leeks, organic carrots, organic onions, organic celery, bay leaves, organic thyme, black peppercorns.
The farm source of the grass fed beef bones follows traditional organic practices.
5 Star rating: