Stock, Broth, and Bone Broth: What's the Difference?

I went to culinary school, where I learned classical cooking techniques, and I was taught that stock and broth were two different things. Not drastically different, but different enough that there was a reason we had two names for them.

Then somewhere along the way, bone broth became a thing. Suddenly it was everywhere. Grocery stores, social media, people drinking it out of coffee mugs. And I'm over here thinking, wait a minute, isn't that just stock?

So naturally, I had to look into it. Because apparently I have nothing better to do. (That's a joke. I have approximately 47 things I should be doing right now.)

First, a Little History

People have been cooking bones in water for a very, very long time. This is not some revolutionary new food that someone just discovered.

Before we had grocery stores where you could buy whatever cut of meat you wanted, people used the whole animal. They didn't just take the steaks and throw everything else away. The bones went into a pot, usually with whatever vegetables were available, and that became the base for soups, stews, sauces, and whatever else needed cooking.

Which, if you think about it, makes perfect sense. You already have the bones. Why waste them?

Somewhere along the way, the term "bone broth" became popular, particularly in the wellness world. And now we've got three names floating around for things that are pretty darn similar.

So let's sort this out.

Broth, Stock, and Bone Broth: What's Actually Different?

Broth

Traditionally, broth is made by simmering meat, sometimes with bones, along with vegetables and seasonings.

It's usually lighter, doesn't need to cook quite as long, and is something you could happily eat or drink on its own. Think chicken broth when you're sick, or the liquid in a nice bowl of soup.

Pretty straightforward.

Stock

Stock is where the bones come in.

You simmer bones in water, usually with some vegetables, and let them do their thing. As they cook, collagen breaks down into gelatin, which gives stock that wonderful body and texture.

Have you ever made homemade stock, put it in the refrigerator, and come back the next day to find that it's turned into something resembling Jell-O?

That's a good thing! You didn't ruin it.

That gelatin is one of the reasons homemade stock is so nice for cooking. It gives sauces and gravies a richness that's hard to get from a carton of watery broth.

In culinary school, this was the stuff we learned to use as the foundation for all kinds of dishes.

Bone Broth

And now for the one that started this whole conversation.

Bone broth is generally made by simmering bones for a long time, often longer than you would for a typical stock. It's also frequently seasoned so you can drink it straight from a mug.

But here's the thing. There's no universal rule that says stock becomes bone broth after a certain number of hours. The names overlap quite a bit.

In a traditional kitchen, much of what gets sold today as bone broth would have been called stock.

So was I missing something?

Not really.

We've mostly given an old-fashioned cooking staple a new name. Sometimes the preparation is a little different, but the basic idea is the same.

Why We Sell Beef Bones at Fluffy Butt Farms

One thing that has become really important to me since we started farming is using as much of the animal as possible.

We put a lot of time, money, and effort into raising these animals, and I hate the thought of perfectly useful parts going to waste just because they aren't a pretty steak sitting in a display case.

And beef bones are a perfect example.

They might not be the most exciting thing in our freezer. Nobody walks up to the farmers market booth and says, "Oh my gosh, LOOK AT THOSE BONES!"

Well, maybe somebody does. I would probably like that person.

But seriously, bones are useful. You can turn them into stock for soups, gravies, stews, and all kinds of meals. Make a big batch, freeze it in portions, and you've got something ready to go the next time you're cooking.

And depending on what you make with it, one batch can go a long way.

Making Your Own Stock Isn't Complicated

If you've never made stock before, don't let it intimidate you.

Get some beef bones, an onion, a couple of carrots, some celery if you've got it, and water. Put everything in a pot and let it simmer gently. Skim off any foam that rises to the top, and give it time to develop flavor.

That's the basic idea. You can roast the bones first if you want a deeper flavor, and you can add herbs or other vegetables depending on what you have.

When you're happy with the flavor, strain it, cool it promptly, and refrigerate or freeze it for later.

You don't need a bunch of fancy equipment, and you certainly don't need to spend a fortune on a carton labeled "bone broth" to get started.

Although, if you want to buy a package of beef bones from us, I'm not going to argue with you. We are trying to run a farm over here.

So, What Should You Call It?

Honestly? Call it whatever you want.

If you're making a pot of stock and you want to call it bone broth, go for it. If you're drinking it out of a mug, I'm certainly not going to come over and correct you.

I just thought it was funny that something I learned about years ago in culinary school suddenly seemed like an entirely new invention.

And now you know why I was confused.

Is there something you've seen in the grocery store or heard people talking about that makes you wonder what on earth they're referring to? Let me know. Maybe we'll tackle that one next.

XOXO,

Tawney