Why might you want broth?
Broth has a number of great uses, one is certainly in the kitchen and the other is directly on our physiology. The utility of bone broth has fuelled its popularity in the last 10+ years which has been inextricably linked to the primal and paleo diet.
In essence, bone broth is the extraction of minerals and collagen from animal parts that are rich in connective tissues via a simmering process for 10+ hours. I personally like to simmer mine for at least 16 hours and probably closer to 24 hrs for best results. Collagen and gelatin are found in bone, skin and cartilage and consist of amino acids, some of which are crucial for soft tissue repair, such as, glycine and proline as well as leucine and isoleucine which are ideal for protein synthesis (anabolism)
Some animal cuts are richer in collagen than others too, if you think about a beef cheek or an oxtail, both are a-meshed in connection tissue, particularly when comparing to a lean cut like a eye fillet. Collagen is heralded as the saviour of ageing, allowing us to hold on to our youthful looks. How much of a difference it makes is up for conjecture but there’s no denying some amino acids found in broth go directly to damaged sites for repair. There’s also no denying that ageing naturally decreases the amount of collagen the body produces, which compromises our ability keep our joints supple and our skin taut. However, lifestyle factors can accelerate the decrease in collagen production, things like smoking, drug use, consistently poor sleep, excessive sun exposure and alcohol abuse.
To me, there’s nothing to lose from regularly cooking collagen-rich cuts/joints of meat and/or making broth and something to gain.
Some examples of collagen-rich cuts are Osso Bucco, ribs, oxtail, shoulders and cheeks, which to me makes them more attractive on two levels, nutrition and flavour. Collagen adds a distinct umami flavour and mouth-feel experience. If you’ve never cooked broth before don’t worry we have it available on the site, but we also sell the bones if you wanted to make a batch …it’s bloody easy, you just need a large pot (20 litres minimum). Once you have it in your fridge or freezer it can be either a daily elixir, the base to a 2-minute soup or a fabulous addition to a curry or stew.
Stay young folks - Scott