Previously, I bought excellent bone broth from a source that provided broth made from local, regeneratively raised beef. I like it and would have no problem buying more. But I’m also cheap. At almost $11 for a sixteen-ounce portion, it’s pricey. I have no trouble supporting local businesses and want these folks to succeed. But I am cheap. Mind you, I still buy ground beef from them at a very fair price. I think their bone broth price is fair, too. It’s just that I can’t butcher cattle or store bulk beef. I can, however, make bone broth.
I’ve discovered, as I’ve noted, that I can make a single batch of bone broth with somewhere in the neighborhood of 3.5 lbs. of bones. I’ve been buying locally sourced, regeneratively raised beef bones at $5.99 a pound.
Yes, that sounds expensive, too, and there are much less expensive bones around I could use. I also save the bones from my bone-in steaks, but currently, I’m using more bone broth than bone-in steaks.
In my last batch, which was darn near perfect, I made eleven cups of broth for $21.48 and my time.
21.48 / 11 * 2 = 3.90545454545455
There’s the math. Instead of $11 for a sixteen-ounce serving, I can make $3.91 if I round up a wee bit or $3.90 if I don’t.
And this way, besides the savings, I know exactly what I’ve put into the mix. That’s a win-win situation in my books!