Meat & Poultry · per 100g
A savory, gelatinous liquid base produced by simmering bovine bones and connective tissue, beef stock serves as a foundational culinary element that provides deep umami flavor and protein in a low-calorie format.
Nutritional summary
Interesting fact
The distinction between stock and broth historically relied on the use of bones; stock is derived from bones to achieve a thicker mouthfeel through gelatin extraction, whereas broth is made primarily from meat.
Standout nutrients
Water
Seasonality
Not available
Diet
Sustainability
While often made from byproduct bones, the primary source (beef) has the highest carbon footprint of all livestock.
Storage
Refrigerate
3–5 days
Store in a sealed container
Freeze
3–6 months
Freeze in portions for easy use
Flavour
Harmonized from 1 validated source
Claim citations
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