Beef bones are incredibly versatile ingredients that can transform the flavor of soups, stocks, stews, and so much more However, cutting beef bones properly does require some skill As a home cook who loves experimenting in the kitchen, I decided it was time to perfect my bone-cutting skills.
After plenty of practice (and a few slip-ups along the way), I’ve mastered the art of cutting beef bones at home. Whether you’re prepping bones for bone broth, cutting marrow bones, or trimming bones for oven roasts, having the right technique makes all the difference.
This step-by-step guide will teach you everything I know about how to cut beef bones at home with safety and ease. Before we get into how to cut beef bones yourself, let’s talk about how to pick the right bones and use a knife correctly.
Why Learn to Cut Beef Bones at Home?
Let’s go over some of the main reasons why we should start cutting beef bones before we get started:
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Cost savings – Buying pre-cut bones at the butcher or grocery store can get expensive. Cutting them yourself saves money.
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Custom cuts—If you cut your own beef bones, you can change the size and shape to fit your cooking needs.
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Enhanced flavor – Freshly cut bones offer maximum flavor. The sooner you cook them after cutting, the better the taste.
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Cooking uses – From bone broth to roasted marrow bones cutting your own allows for more cooking versatility.
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Impress guests – Your inner chef will be satisfied knowing you crafted perfect bone-in cuts for stews short ribs and other recipes.
Critical Tools for Cutting Beef Bones
Before we start slicing and chopping, let’s talk tools. Having the right equipment makes cutting beef bones much easier. Here are the absolute essentials:
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Sturdy cutting board – Choose a cutting board at least 1-inch thick to withstand bone cutting. Wood or bamboo boards are ideal.
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Sharp butcher knife – Invest in a high-quality knife specifically designed for cutting through thick bones. An 8-10 inch blade is best.
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Meat cleaver – The brute force of a cleaver helps crack tough bones. It’s especially useful for big marrow bones.
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Boner – This thin, flexible knife allows you to remove meat from bones cleanly.
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Hand saw – Some extra thick bones may require a hand saw to cut through.
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Cutting gloves – Leather gloves protect your hands while cutting.
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Meat mallet – Required for splitting bones lengthwise. A regular hammer can also work.
Selecting the Right Beef Bones for Cutting
Not all beef bones are created equal. The type of bone you select will depend on your desired use. Here are some top options:
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Marrow bones – These bones have a hollow center filled with delicious bone marrow. Perfect for making roasted bone marrow.
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Oxtails – This bony cut offers lots of collagen for rich stews, soups, and braises.
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Knuckle bones – Similar to marrow bones but smaller. Use for bone broths.
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Short ribs – Cut between the ribs for individual short rib portions to braise or grill.
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Soup bones – Economical bones with some meat for flavorful broth.
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Back ribs – Butcher into individual ribs for barbecuing Korean-style or slow cooking.
No matter what type of beef bone you choose, always check that the bones are thick, fresh, and from a reputable source.
Prepping Your Workspace for Safe Bone Cutting
I’ve learned firsthand that proper prep prevents accidents when cutting beef bones. Here are some tips for setting up a safe DIY cutting space:
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Clear counters of clutter and ensure good lighting.
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Place a damp paper towel beneath your cutting board to hold it in place.
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Have a large tray on hand for discarded trimmings and bone fragments.
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Keep a towel within reach to wipe hands, knives, and work surface.
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Set bones to cut on a separate tray, not directly on the counter or board.
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Work slowly and be aware of finger placement to avoid cuts.
With the right tools and a prepped workspace, you’re ready to start cutting like a boning pro!
Step-by-Step Instructions for Cutting Beef Bones
Now, let’s walk through the full process from start to finish. I’ll share techniques I use at home to precisely and safely cut beef bones.
1. Examine the Bone
First, take a close look at the bone, feeling for the joints between sections. Bend it slightly to find points where it flexes naturally. These are your cutting lines.
2. Remove Excess Tissue
Use your boning knife to remove any large pieces of tissue, meat, or silver skin still attached to the bone.
3. Stabilize the Bone
Place a folded damp towel under the bone as cushioning. This prevents it from rolling while cutting.
4. Make Precise Cuts
Using your butcher knife, make controlled cuts through the joints or to the size pieces desired. Apply firm pressure while sawing rather than hacking.
5. Split Large Bones
For large marrow bones, place the knife in the center and use a meat mallet to carefully split lengthwise.
6. Clean Up Bone Fragments
Use your boning knife to tidy up the bone, trimming any jagged edges or unwanted cartilage pieces left behind after splitting.
7. Rinse and Pat Dry
Once cutting is complete, rinse the bones under cool water to remove bone dust and fragments. Dry thoroughly before use.
Follow these steps precisely, working slowly with a steady grip on your knife. With practice, you’ll be able to cut beef bones quickly and deftly like a pro!
Handling Special Bone Cuts
Certain beef bone dishes like short ribs and osso buco require some specialized prep. Here are a few tips:
Short Ribs
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Use a hand saw to cleanly cut between ribs for individual portions.
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Remove the thin membrane coating the bones for maximum flavor absorption when braising.
Osso Buco
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Cut veal shanks crosswise into 2-inch rounds using a butcher knife and mallet.
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Tie meat rounds with kitchen twine to maintain shape during cooking.
Storing and Freezing Cut Beef Bones
Proper storage keeps your freshly cut beef bones fresh until you’re ready to cook. Here’s how to store them:
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Place bones in a container or freezer bag.
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For short-term storage (2-3 days), refrigerate raw bones.
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For longer storage, tightly wrap bones and freeze for up to 6 months.
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When freezing, label bags with the cut and date to track freshness.
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Thaw frozen bones overnight in the refrigerator before using.
Now you can buy beef bones in bulk when on sale, prepare them yourself, and freeze for later use!
Time to Put Your Skills to Use!
You did it! You now have the knowledge to start cutting beef bones at home for all sorts of recipes. Here are just a few delicious ways to use your hand-cut bones:
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Simmer oxtails, knuckles, or marrow bones into a rich bone broth.
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Roast split marrow bones and enjoy the decadent bone marrow spread on toast.
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Make traditional Ossobuco alla Milanese with cross-cut veal shanks.
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Braise short ribs in a sticky Asian-inspired sauce for fall-off-the-bone tender meat.
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Grill Korean-style back ribs marinated in a sweet and savory glaze.
As you gain confidence in your bone-cutting abilities, don’t be afraid to get creative. Adjust sizes to suit your recipe needs or explore new beef bone dishes from around the globe.
Cutting through bone in meat with sawzall
FAQ
What is the best tool to cut bone?
What can you cut bones with?
How to split beef bones without a saw?
What kind of knife to cut through bones?
How to cut beef bones at home?
Before you embark on cutting beef bones at home, make sure you have the following tools on hand: Sharp butcher’s knife: A sharp knife is essential for clean and precise cuts. Cutting board: Choose a sturdy cutting board that can withstand the force of cutting through bones.
What type of meat is good for bones?
However, the type of meat that is best for the bones depends on the cooking method and cut of the meat. Lean meats such as chicken and fish are good options for bone health. Additionally, lean red meats such as beef and pork can also be beneficial for bones if cooked using healthy methods such as grilling or roasting.
How do you make the most out of beef bones?
Now that you’ve successfully cut your beef bones, let’s talk about how you can make the most out of them: Bone Broth: Transfer the cut bones to a large pot, cover them with water, and simmer for several hours to create an incredibly flavorful and nutritious bone broth. Use it as a base for soups, stews, or as a standalone comforting drink.
How do you cut a bone in a steak?
Make a clean cut: Using a sharp butcher’s knife or a meat cleaver (if needed), make a clean cut through the bone, applying steady pressure and utilizing a sawing motion. Be cautious when cutting through thicker bones, as they may require more force.