Beef soup bones are bones and joints from cattle used to make rich stocks, bone broths, soups, and other slow-cooked dishes. They may include knuckle and joint bones rich in cartilage and connective tissue, marrow bones containing soft marrow, or meaty neck and shank bones. During long, slow cooking, collagen from connective tissues is converted to gelatin while amino acids, minerals, marrow, and flavorful compounds move into the cooking liquid. Roasting soup bones before simmering develops deeper flavor and allows excess fat to render. Using beef soup bones is also an economical way to practice whole-animal cooking while creating deeply nourishing foods from parts often overlooked.