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

To get that rich, gelatinous, and deeply flavorful bone broth, you want a mix of bones that provide collagen (for body and thickness) and marrow/meat (for rich flavor).

When you talk to your butcher, ask for a combination of these specific types:

The Best Bones to Ask For

• Knuckle and Joint Bones (The Collagen Kings): These are packed with cartilage, tendons, and connective tissue. As they simmer, they break down into gelatin, giving your broth that desirable "jelly" texture when chilled.
• Marrow Bones (The Flavor Booster): Usually cut from the leg bones (femur), these contain rich, fatty marrow inside. Pro tip: Ask the butcher to split the marrow bones lengthwise so the delicious marrow can melt into your pot while simmering.
• Neck or Oxtail Bones (The Meaty Enhancers): These have a bit of meat and connective tissue clinging to them. Adding even one meaty bone like a neck bone or a piece of oxtail adds a tremendous depth of savory flavor that bare bones alone miss.
• Feet (Optional, but elite): Beef or pig feet are pure cartilage. If your butcher has them, adding just one split foot to the pot guarantees your broth will set like Jell-O.

Tips for Talking to the Butcher

• Ask for a "Soup/Stock Mix": Many butchers already bag up a mixed variety of knuckles, marrow bones, and scraps specifically for broth—and they are usually very inexpensive.
• Request them cut down: Large knuckle bones can be massive. Ask your butcher to chop or saw the knuckles and joints into smaller, manageable pieces so they fit easily in your pot and expose more surface area.

I always ask my butcher for a mix of knuckles and split marrow bones. The knuckles give it that amazing gelatinous texture, and splitting the marrow bones lets all that rich flavor out into the broth.

Are you planning to make beef, chicken, or pork broth, and will you be using a slow cooker, pressure cooker (Instant Pot), or a traditional stockpot ? I can share a great ratio and cooking time for your setup!

Absolutely. The key is not to buy only marrow bones. For a rich, gelatinous bone broth, you want a combination of joint/connective-tissue bones + marrow + some meaty bones.

What to ask the butcher for

• Beef knuckle bones — top priority. These are rich in cartilage and connective tissue, which turns into gelatin and gives your broth that lovely jiggle when refrigerated.
• Oxtail. Excellent because it gives you cartilage, connective tissue, fat, and actual meat—so it contributes both body and flavor.
• Marrow bones. Ask for cross-cut beef femur/marrow bones. They add a deep, rich flavor and silky mouthfeel, but they're more about richness than gelatin, so don't make them the majority of your bones.
• Beef neck bones. A great, usually less expensive source of meat, connective tissue, and flavor.
• Chicken feet. If you don't mind using them, these are fantastic for gelatin. You can throw a handful into a beef broth, too.
• Chicken backs/necks/wings. Excellent for a chicken-based broth because they contain plenty of joints and connective tissue.
• Beef or veal shank. Good if you want more meat and beefy flavor along with connective tissue.

My ideal beginner's order

If you're making beef bone broth, I'd walk up to the butcher and say:

“I'd like about 4–5 pounds of bones for bone broth. Could you give me a mix of knuckle bones, oxtail, marrow bones, and neck bones, with plenty of connective tissue? Please cut the larger bones into pieces.” A roughly 2:1 ratio of joint/connective bones to marrow/meaty bones is a good starting point. You don't need to be exact.

If you want an especially gelatinous broth, add a few chicken feet.

One butcher tip

Ask for “joint bones” or “bones with cartilage,” rather than simply “soup bones.” “Soup bones” can be a miscellaneous mix, whereas you're specifically looking for joints, cartilage, tendons, and connective tissue.

And if your butcher has grass-fed/grass-finished beef bones, that's a nice option, but you don't need to obsess over it—the bone selection and preparation matter more to the character of the broth.

If you tell me whether you want beef, chicken, or a mixed broth, I can give you a very simple first-batch formula (exact pounds of each bone, water, vegetables, cooking time, and how to get it to gel).

To get the richest, most gelatinous, and flavorful bone broth, you want a combination of marrow bones (for flavor and richness) and cartilaginous/joint bones (for that all-important gelatin/body).

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

• Knuckle and Joint Bones (e.g., knee or hip joints): These are packed with cartilage, tendons, and connective tissue. As they simmer, they break down into gelatin, giving your broth that thick, nourishing, mouth-coating texture when cooled.
• Marrow Bones (e.g., leg or femur bones): Ask for these cut into manageable pieces (or "canoed" lengthwise if you want to roast and scoop out the marrow first). They add a rich, buttery, deeply savory flavor to the pot.
• Neck Bones or Oxtail: If they have them, throw these in. Neck bones have a good meat-to-bone ratio, and oxtail (though a bit pricier) adds an incredible depth of rich flavor and gelatin.
• Feet (Beef or Pork): If your butcher carries them, a single split calf or pig foot adds an astronomical amount of gelatin to a beef or mixed broth without altering the core flavor.

Tips for Ordering

• Ask them to cut the bones: Large femur and knuckle bones are massive. Ask your butcher to saw them into 2- to 3-inch chunks. This exposes the marrow and fits them into your stockpot or slow cooker much easier.
• Don't pay high prices: Soup/broth bones are traditionally considered scrap and should be quite inexpensive. If a butcher is charging premium steak prices for them, look elsewhere.

Are you planning to use a slow cooker, pressure cooker/Instant Pot, or a traditional stovetop pot , and do you want to focus strictly on beef or try chicken/poultry next?

Absolutely. If you want rich, gelatinous bone broth, the key is not just marrow—it’s joints, cartilage, and connective tissue. Marrow adds richness, while joint bones provide much of the gelatin that makes broth set when chilled.

What to ask your butcher for

• Beef knuckle/joint bones — the #1 choice. These are loaded with cartilage and connective tissue and are excellent for getting that jiggly, gelatin-rich texture.
• Marrow bones — for richness and flavor. Ask for femur or shank bones, preferably cut into pieces. Don't make these the entire batch, though—marrow alone tends to give you a fatty broth without as much gel.
• Oxtail — fantastic if your budget allows. It gives you a combination of bone, meat, fat, and connective tissue, so it's almost an all-in-one broth ingredient.
• Beef neck or shank bones — great for meatiness. They contribute both flavor and connective tissue and are often less expensive than oxtail.
• Beef or pork feet/trotters — if you want maximum gelatin. They're extremely rich in connective tissue. A small amount can make a big difference in how firmly your broth sets.

A good beginner's order

I'd tell the butcher:

"I'm making bone broth. Could I get a mix of beef knuckle bones, marrow bones, and some oxtail or neck bones, with the bones cut into smaller pieces?" That gives you a nice balance of gelatin + richness + beef flavor. Mixing different bone types is generally more effective than relying on marrow bones alone.

For a chicken version, ask for backs/carcasses, wings, necks, and especially chicken feet. Feet are exceptionally good at producing gelatin.

One other tip: if you're making beef broth, roasting the bones first gives you a substantially deeper, darker, more savory flavor.

If you tell me whether you want beef, chicken, or both, I can give you a simple butcher order and an easy first-batch recipe.

Absolutely. The best bone broth comes from using a combination of bones, because different bones contribute different things: connective tissue gives you gelatin and body, while marrow and meaty bones provide richness and flavor.

What I'd ask the butcher for

For beef broth:

• Knuckle/joint bones — most important. These are loaded with cartilage and connective tissue and are excellent for getting that satisfying jelly-like broth when chilled.
• Marrow bones — for richness. Ask for femur or shank bones cut into pieces. They add fat, flavor, and a silky mouthfeel, but aren't as good for gelatin by themselves.
• Oxtail — excellent but pricier. It gives you bone, connective tissue, fat, and meat all in one.
• Beef neck bones — great value. They have both meat and connective tissue and add a lot of beefy flavor.
• Shank bones — another good choice. Especially nice because they bring meat along with bone and connective tissue.

A very good starter combination

For a roughly 8-quart pot, I'd ask for something like:

3 lb knuckle/joint bones + 1 lb marrow bones + 1 lb neck bones or oxtail.

That gives you a good balance of gelatin, marrow, and meaty flavor.

You can literally tell the butcher:

“I'm making bone broth. Could I get some knuckle or joint bones, a couple marrow bones, and some meaty neck or oxtail bones? Please cut the larger bones into pieces.”

If you're making chicken broth

Chicken is even easier. Feet, wings, backs, necks, and leftover carcasses are fantastic because they're rich in skin, cartilage, and joints. Chicken feet in particular are great if your goal is a broth that sets firmly when refrigerated.

One tip: Don't make the common beginner mistake of buying a pot full of marrow bones. Marrow is delicious, but knuckles/joints are what give you much of the gelatinous body. A mixture is much better.

If you tell me whether you want beef, chicken, pork, or a mixture, I can also give you a simple first-batch method (including how long to cook it and whether to roast the bones first).

Making bone broth at home is a game-changer! To get that rich, gelatinous, slurp-worthy consistency, you want a mix of bones that provide high amounts of collagen and marrow.

Here are the best types of bones to ask your butcher for:

• Knucklebones and Patellae (Kneecaps): These are absolute gold standards. They are packed with cartilage, tendons, and connective tissue, which break down into gelatin during a long simmer. This gives your broth that signature rich mouthfeel and body.
• Marrow Bones (Femur and Leg Bones): Ask for these cut into manageable pieces (most butchers will gladly saw them for you). The marrow inside melts into the broth, adding a luxurious, rich flavor and healthy fats. You can even roast them first for an incredible depth of flavor.
• Neck and Oxtail: Beef neck bones and oxtail have a fantastic meat-to-bone-to-cartilage ratio. The little bits of meat left on them add incredible savory flavor (umami) to the pot. Oxtail can be pricey, but even a single segment adds immense body.
• Feet (Beef, Pork, or Chicken): If your butcher has them, don't shy away from feet! Chicken feet or pig feet are pure gelatin bombs. You only need a couple in the pot, and they won't alter the core flavor of the broth, but they will supercharge the thickening power.
• Rib and Back Bones: These have a decent amount of meat and marrow, though they have less cartilage than knuckles. They make a great supporting cast in your stockpot.

Pro-Tips for the Butcher Counter

• Ask for them to be cut: Whole knuckle or femur bones are huge. Ask your butcher to saw the bones into smaller pieces (about 2 to 3 inches long) so the marrow is exposed and they fit nicely in your pot or slow cooker.
• Roasting: Ask if they can roast them for you, or do it yourself at home (400° F or 204° C for about 30 minutes) before simmering to unlock a deeper, richer flavor.

Would you like me to share:

• A step-by-step recipe for a classic beef bone broth?
• The best ratios and cooking times for different types of bones?

Let me know what you'd like to explore next.

Absolutely. The key is not just “bones,” but bones with lots of joints, cartilage, connective tissue, and some meat. Those are what give you a broth that becomes beautifully gelatinous when chilled.

🥩 If you're making beef bone broth

Ask your butcher for a mix of:

• Beef knuckle bones — my #1 choice. Lots of cartilage and connective tissue, so they provide the gelatin/body you're after.
• Oxtail — excellent but usually pricier. Gives you collagen plus meat and deep beefy flavor.
• Beef neck bones — great value. Meaty, flavorful, and connective-tissue-rich.
• Marrow bones — for richness. These add fat, marrow, and a silky mouthfeel, but don't rely on them alone because marrow doesn't provide as much gelatin as joint bones.
• Beef shank — another good meaty option. Particularly nice if you want broth with substantial beef flavor.
• Beef feet — optional but fantastic for gelatin. They're extremely cartilage-rich.

An easy butcher order:

“I'd like about 4–5 pounds of bones for bone broth. Could you give me mostly knuckle/joint bones, plus some marrow and a little oxtail or neck?”

That gives you a much better-balanced pot than buying five pounds of marrow bones alone.

🍗 If you want chicken broth

Chicken is actually one of the easiest and cheapest ways to make a very gelatinous broth.

Ask for:

• Chicken feet — the gelatin powerhouse
• Chicken backs/carcasses — excellent base
• Chicken necks — inexpensive and collagen-rich
• Wing tips — surprisingly good for gelatin
• A few whole wings for additional flavor and richness

A combination of backs + feet + necks is probably my favorite beginner setup.

One important tip

If your goal is that jiggly, almost Jell-O-like broth when it comes out of the refrigerator, prioritize knuckles, feet, joints, necks, and oxtail over marrow. Marrow is delicious, but cartilage/connective tissue is what gives you the gel.

And ask the butcher to cut the larger bones into smaller pieces if possible. It makes them much easier to fit into your pot and exposes more surface area.

If you tell me whether you want beef, chicken, or both, I can give you a simple first-batch formula (exact pounds of bones, water, vegetables, cooking time, and how to store it).

Making your own bone broth is a fantastic way to get rich, gelatinous, and deeply flavorful results. When you head to the butcher, you want to ask for a mix of bones that provide collagen (which turns into gelatin) and marrow (for rich flavor).

Here are the best types of bones to request:

• Knucklebones and Joints (Patella, Femur ends): These are the absolute gold standard for texture. They are packed with cartilage, tendons, and connective tissue, which break down into gelatin during a long simmer and give your broth that desirable, rich body.
• Marrow Bones (Femur and Tibia): These add incredible, savory flavor and healthy fats. Ask the butcher to cut the long marrow bones lengthwise or into "canoes" so the rich marrow can melt easily into the simmering water.
• Neck and Oxtail Bones: Neck bones (beef, pork, or lamb) and oxtail have a great ratio of meat, bone, and connective tissue. Oxtail in particular adds a magnificent, deep flavor, though it can be a bit pricier than regular soup bones.
• Feet and Paws (Chicken or Pig): If you are making poultry or pork broth, asking for chicken feet or pork trotters is a pro-move. They are almost entirely cartilage and skin, adding an unmatched silky thickness to the finished broth.

Home Cook Perspectives

I found a few home cooks sharing what they ask for and why:

I always ask my butcher for knuckles and feet. The knuckles give you all that gelatin that makes the broth go jiggly when it cools, and the feet add even more body without changing the flavor much.

Marrow bones are a must for the flavor, but make sure you get them cut open. If the butcher leaves them whole, the good stuff stays trapped inside where the water can't reach it as well.

If you'd like, let me know:

• What animal you plan to use (beef, chicken, or pork)
• How you plan to cook it (slow cooker, stovetop, or pressure cooker)

I can share a simple recipe or roasting tips to get the best flavor out of your bones.

If you're buying bones specifically for bone broth, the best approach is to use a mix. Different bones contribute different qualities:

• Knuckle (joint) bones – The top choice for a broth that gels well. They're rich in cartilage and connective tissue, which break down into gelatin during a long simmer.
• Marrow bones (femur/shank cross-sections) – Add richness, body, and that deep beefy flavor. They don't produce as much gelatin on their own, so they're best combined with joint bones.
• Oxtail – One of my favorites. It has bone, cartilage, collagen, and meat, so it adds both flavor and body.
• Neck bones – Excellent flavor because they have a good amount of meat and connective tissue attached.
• Shank bones – Similar to neck bones, with a nice balance of marrow, connective tissue, and meat.

What I'd ask the butcher

A simple request would be:

"I'm making bone broth. Could I get a mix of knuckle bones, marrow bones, and a few oxtails or neck bones?"

Most butchers know exactly what you're after.

Good ratios

For about 5 pounds of bones, try:

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

That combination usually gives you a broth that's both flavorful and gelatin-rich.

For chicken broth

If you decide to make chicken broth instead, ask for:

• Chicken feet (the gelatin powerhouse)
• Chicken backs
• Necks
• Wing tips or carcasses

A few tips that make a noticeable difference

• Roast beef bones at 425–450°F (220–230°C) for 30–45 minutes before simmering for a deeper flavor.
• Add a splash of vinegar (1–2 tablespoons per stockpot). It's commonly used and won't make the broth taste sour.
• Simmer gently rather than boiling vigorously—this helps keep the broth clearer.
• Don't be surprised if a good broth turns into a soft jelly in the refrigerator—that's a sign you've extracted plenty of gelatin.

One last tip: ask if they have "soup bones." They're often much less expensive than popular cuts and can be ideal for broth, especially if they include a mix of joints and meaty bones.

The secret to a rich, deeply flavorful, and gelatinous bone broth (the kind that "jiggles" when chilled) [1.25] isn't just getting any bones—it’s getting the right mix of connective tissue, marrow, and meat.

When you talk to your butcher, don't just ask for "soup bones". Instead, ask for a combination of these specific types:

The Best Beef Bones to Ask For

• Knuckle and Joint Bones (The Gelatin Anchor): Ask for beef knuckles or patella (kneecap) bones. These are packed with cartilage and connective tissue, which melt into pure gelatin during a long simmer. Aim for these to make up about half or a majority of your pot.
• Marrow Bones (The Richness & Flavor): These are the long leg bones (femurs/pipes) cut into cross-sections. They are filled with fatty, nutrient-dense marrow that gives the broth its rich, savory body. Just keep in mind that pure marrow bones can make the broth a bit greasy if you don't skim the top later.
• Neck Bones or Oxtail (The Meaty Depth): Neck bones are an incredible, budget-friendly option, while oxtail is the gold standard if you want an intensely deep beef flavor. Both have bits of meat, tendons, and vertebrae that add immense flavor and extra collagen.

The Ideal Butcher Blend

A foolproof ratio to request is roughly 50% knuckle/joint bones (for that thick, jiggly body) and 50% marrow and neck/meaty bones (for flavor and richness).

Pro-Tips for Your Butcher Visit

• Ask them to cut the bones: Long marrow bones and massive knuckles are hard to fit in a pot and need to be cracked or sliced open to release their goodness. Ask your butcher to saw the knuckle bones and marrow pipes into smaller pieces (about 2--3 inches long).
• Don't skip the roast: Before simmering, roast your raw bones in the oven at 425°F for about 45--60 minutes until nicely browned. This single step transforms the flavor from flat and metallic to deeply savory and rich.

Are you planning to make a beef or chicken bone broth, and will you be using a slow cooker, Instant Pot, or a traditional stovetop pot ? I can give you a tailored timing and prep guide based on your setup!