We start with premium grass-fed beef bones, carefully selected for their collagen-rich joints and marrow. They’re roasted slowly to deepen flavor, then gently simmered for 18–24 hours with fresh vegetables, herbs, and filtered water. This long, low simmer draws out every bit of gelatin, amino acids, and minerals, creating a full-bodied broth that’s deeply nourishing yet naturally clean. Once cooled, it’s strained, bottled, and kept refrigerated — no shortcuts, no additives, just real broth made the traditional way.