Beef bones

Beef bones



Marrow bones, Soup bones and Stock bones

Full of flavour, needs long slow cooking, great for stews, stock, or beef bone broth.


Please note:

All produce must be pre-ordered for collection. We are a small scale sustainable farm and artisanal producer selling off small quantities of excess produce. Please allow ±7 days from placing your order to collection.


Wickedfood Cooking School, Sunninghill – Saturday between 09h00 and 12h00. 4th Floor of The Square Shopping Centre in Sunninghill. Cnr Rivonia and Naivasha Rd.

Wickedfood Earth Farm, Hekpoort – at our monthly Saturday market, see website for details of the next market, or by prior arrangement.



At Wickedfood Earth Farm we butcher and package all our meat in-house, which ensures complete traceability from veld to table. We run a small herd of Dexter cattle. We also buy in carcasses from local ethical small-scale farmers in the area, including Puschka Farm, who runs a small herd of organically certified Nguni Cattle. All the cattle that we use are veld-raised, and completely free-range, using no routine antibiotics and growth hormones or stimulants. Due to our natural farming practises, our animals take on average, twice as long to reach maturity as factory-farmed animals. This means that the muscles of the animals get to work, which ensures added flavour. We Dry-age the carcasses in a controlled environment for a minimum of 2 weeks and up to 4 weeks. Dry-ageing is a process commonly used in beef, that improves the flavour of meat, by allowing the natural enzymes in the meat to break down the tissue through hanging. The process also allows the water in the meat to evaporate, by between 10% and 15%, thus concentrating the flavour. We vacuum seal and flash freeze our meat to lock in freshness at its peak. On top of this our meat is on average between 15% and 40% below the cost of comparative cuts found on leading supermarket shelves.

Additional information

Type of Bones

Stock Bones, Marrow Bones, Soup Bones


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