Very high
Sodium
285 mg · 12% DV target
Not a benefit — best kept low
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.
Beef stock is a liquid base primarily composed of water and protein extracted from meat and connective tissue, making it a lower-calorie alternative to solid red meat while still providing savory flavor .7
Major health institutions recommend limiting the intake of red meat products to approximately 10.6 ounces (300 g) per week to reduce the risk of colorectal cancer and other chronic diseases .111
While beef stock contains significantly less fat than solid cuts or tallow, it may still contain small amounts of saturated fats which, in high quantities, are consistently linked to increased LDL cholesterol (a risk factor for cardiovascular disease) .4
Commercial beef stocks and broths are often categorized as processed foods and can be significant sources of sodium, which is a primary focus for dietary guidelines aimed at preventing hypertension .78
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
285 mg · 12% DV target
Not a benefit — best kept low
Seasonality has not been estimated for this ingredient yet.
Store in a sealed container
Freeze in portions for easy use
While often made from byproduct bones, the primary source (beef) has the highest carbon footprint of all livestock.
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.