Wagyu Beef Bone Broth

How to Make Wagyu Beef Bone Broth: Rich, Real, and Ranch-Raised

Bone broth isn’t a trend here—it’s tradition. And when you start with Wagyu beef bones raised by veterans, the result isn’t just broth… it’s bold, nutrient-dense comfort in a cup.

Whether you’re sipping it solo, using it as a soup base, or elevating your next roast or risotto, Wagyu Beef Bone Broth delivers unmatched depth of flavor. It’s rich in collagen, gelatin, minerals, and all the good stuff your grandma (and your body) would approve of.

At KC Cattle Company, we believe real food starts with real people and real practices. So roll up your sleeves and let’s simmer something special.

What Makes Wagyu Bones Better?

Wagyu cattle are known for their incredible marbling—and that richness doesn’t stop at the steak. Their bones carry flavorful fat, marrow, and connective tissue that break down beautifully when simmered low and slow. That means your broth is more flavorful, more gelatinous, and more nourishing than traditional beef bones.

Plus, when you use KC Cattle Company Wagyu Soup Bones, you know you're supporting a veteran-owned ranch with a mission.

Ingredients

• 4–5 lbs Wagyu beef bones (soup bones, marrow bones, knuckle bones, or a mix)

• 2 tbsp apple cider vinegar (helps extract nutrients)

• 1 onion, quartered (leave the skin on for extra color)

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, smashed

• 2 bay leaves

• 1 tbsp black peppercorns

• Filtered water to cover (about 1.5–2 gallons)

• Optional: fresh thyme, rosemary, or parsley stems

Directions

1. Roast the Bones

Place your Wagyu bones on a sheet pan and roast at 425°F for 30–40 minutes until browned. This caramelization is key to adding deep, savory flavor to your broth.

2. Build the Broth

Transfer the roasted bones into a large stockpot or slow cooker. Add vinegar, vegetables, herbs, and spices. Fill with filtered water until everything is just covered.

3. Simmer Low & Slow

Bring to a gentle boil, then reduce to the lowest simmer. Skim off foam/scum during the first hour. Let it simmer:

• 12–18 hours on the stove or

• 24–36 hours in a slow cooker

The longer it cooks, the richer the broth becomes.

4. Strain & Store

Once done, let cool slightly. Strain the broth through a fine mesh sieve or cheesecloth into mason jars or containers. Chill in the fridge. A good broth should gel once cold!

• Store in fridge: up to 5 days

• Store in freezer: up to 6 months

Cooking Tips

• Want a clearer broth? Use only knuckle and marrow bones and skip roasting.

• Want a richer color and flavor? Don’t skip roasting and use a mix of bones.

• Add a parmesan rind during the last few hours for a savory umami boost.

How to Use Wagyu Bone Broth

• Sip it straight, warmed and seasoned with sea salt

• Use as a base for soups, stews, or ramen

• Add to risotto, gravy, or braised dishes

• Freeze in ice cube trays for quick flavor bombs

Ready to Make Your Own?

Grab your KC Cattle Company Wagyu Soup Bones and experience the difference that veteran-raised Wagyu makes — even in a humble broth. High in protein, rich in flavor, and full of the good stuff that supports your body and soul.