Description: Consist of neck, rib, hip, arm and shank bones.
Features & Benefits: Quality--neck, rib and hib bones from USDA approved veal carcasses. Convenience--packaged in various case sizes.
Conventional Oven: Roast bones in oven. Transfer to a large stock pot with aromatic vegetables, cook for 36 hours, strain, and chill overnight, remove fat, reduce and thicken.
Ingredient Statement: INGREDIENTS: Veal Bones.