How to Cut Beef Bones at Home Like a Pro

Cutting beef bones at home can seem like an intimidating task, but with the right tools and techniques, you can do it like a pro! As a home cook and food blogger, I love being able to source high-quality bones from my local butcher to make rich, flavorful dishes like bone broth, osso buco, and more.

In this detailed guide, I’ll walk you through everything you need to know to cut beef bones safely and efficiently in your own kitchen.

Why Cut Beef Bones at Home?

There are a few key reasons why you may want to cut beef bones yourself rather than buying pre-cut bones:

Cost savings – Buying whole bones and cutting them yourself is much cheaper than buying pre-cut bones. This allows you to make bone-in dishes more affordably.
Control over thickness – When you cut the bones yourself, you can customize the thickness to suit your recipe needs. Thinner slices work well for dishes like pho, while thicker cuts are great for heartier braised dishes.
Freshness – Cutting bones right before cooking helps maximize freshness and flavor. Pre-cut bones at the store may not have been cut recently.
Fun! – Cutting beef bones can be a fun rewarding kitchen project for food enthusiasts. It’s satisfying to create perfect cuts at home.

Equipment You’ll Need

Cutting beef bones does require some specialized equipment for safety and efficiency. Here’s what you’ll need:

Sturdy knife or cleaver – A sturdy chef’s knife or meat cleaver is essential for getting through tough beef bones. High carbon steel blades offer strength.
Butcher saw (optional) – A handheld butcher saw makes cutting through thick marrow bones much easier,
Cutting board – Use a large wooden or plastic cutting board that you can secure bones on. Avoid glass or marble boards.
Meat mallet (optional) – A meat mallet helps crack bones to expose the marrow It also tenderizes meat cut from the bones
Heavy duty gloves – Leather gloves protect your hands when cutting through slick bones.
Apron – An apron keeps bones splatters off your clothes.

Choosing the Right Beef Bones

Not all beef bones are equally well-suited for cutting at home. Here are some of the best bones to select:

Knuckle bones – These leg bones contain lots of collagen for stock and are easy to cut.
Marrow bones – Thick, meaty bones with nutritious marrow perfect for roasting.
Oxtails – Affordable tails great for stews. Cut between vertebrae.
Short ribs – Well-marbled ribs that yield richly flavored cuts for braising.
Soup bones – Economical bones like shanks, necks and feet for stock.

Avoid cutting massive femur and hip bones at home – they require serious tools!

Cutting Tips and Techniques

Follow these tips for safe and easy bone cutting:

Work slowly – Don’t rush the cutting process. Controlled slices are safest.
Secure the bone – Hold bones firmly in place on a board while cutting to prevent slipping.
Use a sawing motion – Use back and forth slicing rather than brute force on thick bones.
Watch for splinters – Bones can splinter, so be cautious cutting near hands. Wear gloves.
Trim first – Remove meat, fat and membranes prior to cutting for cleaner cuts.
Cut against the grain – When portioning meat, slice perpendicular to muscle fibers for tenderness.
Chill bones first – Colder bones are firmer and easier to cut cleanly.
Watch out for marrow – Cut slowly once you expose marrow to avoid it spraying out.
Clean as you go – Discard debris, wipe up messes and wash tools as you work for safety and organization.

Storing and Using Cut Bones

Once you’ve cut beef bones, proper storage is important:

Use immediately – For freshest flavor, cook bones in broth, stews or to roast right after cutting.
Chill – To store, tightly wrap cut bones and refrigerate for 2-3 days max. The freezer preserves bones for months.
Simmer for stock – Cover bones with water and simmer for 4+ hours to extract collagen, minerals and flavor.
Roast marrow bones – Roast thick marrow bones upright at 425°F until marrow softens, about 15 minutes. Enjoy bone marrow on toast!
Braise oxtails, ribs and shanks – Slowly braise tough bone-in cuts in liquid for fall-off-the-bone tender meat.

With the right preparation and tools, cutting beef bones at home is totally possible for amateur cooks. Just remember to work slowly and safely. The rich, beefy bones you cut yourself can lend incredible depth of flavor to soups, stews, broth and more. Get cutting and enjoy the fruits of your bone-cutting labor in your next hearty, satisfying dish!

how to cut beef bones at home

Why Cut Your Own Beef Bones?

Cutting your own beef bones provides several advantages over buying pre-cut bone-in cuts from the store:

It can be more expensive to buy cuts with bones than to buy cuts without bones or meat that has already been cut. If you cut your own beef bones, you can save money without giving up quality.
Better cuts: If you cut the beef bones yourself, you can be sure that the meat is still fresh. This lets you make sure the bones are in great shape, which can make your dishes taste much better.
Cutting your own beef bones gives you the freedom to make cuts that are just the right size and shape for your needs. You can choose the right cut for your needs, whether you want smaller pieces for soup stocks or bigger bones for roasting.

Before you embark on cutting beef bones at home, make sure you have the following tools on hand:

Sharp butcher’s knife: For clean, precise cuts, you need a sharp knife.
For the cutting board, pick one that is strong enough to hold the force of cutting through bones.
There is no need for a meat cleaver, but it can be helpful for cutting through thicker bones.
Gloves: Carrying gloves around is always a good idea to keep your hands safe.

When handling sharp knives and cutting through bones, it’s important to prioritize safety. Here are some tips to keep in mind:

Wear gloves to protect your hands from potential injuries.
To keep the bones in place while you cut them, use a stable surface like a sturdy cutting board.
To have better control while cutting, take your time and keep a firm grip on the knife.
To avoid accidents, keep kids and pets away from the cutting area.

Now that you have your tools and safety measures in place, let’s dive into the cutting process:

Figure out what kind of beef bone you want to cut. You can choose marrow bones, rib bones, or oxtail bones. Ensure that the bones are fresh and of high quality.
Get the bone ready. If you need to, cut off any extra fat or connective tissue from the bone.
Place the bone on the cutting board and make sure it stays in place so it doesn’t move while you cut it.
Cut a clean line: Using a sharp butcher’s knife or a meat cleaver (if necessary), cut a clean line through the bone by putting steady pressure on it and sawing it. When cutting through thicker bones, be careful because you may need to use more force.
Trim and shape (optional): You can trim or shape the bone even more if you want to make it fit your cooking needs.
Clean and store: After cutting the beef bones, wash them well under cold water and pat them dry. To keep them fresh, put them in a container that won’t let air in or wrap them up tightly.

You can do a lot of different kinds of cooking now that you know how to cut beef bones at home. Bone-in cuts add flavor and versatility to your cooking that can’t be beat. They can be used to make hearty bone broths or succulent roasted dishes. Get your tools together, work on your skills, and get ready to take your dishes to a whole new level!

More Delicious Ways to Use Your Beef Bones in Recipes

Learn how to cut beef bones well, and you can make a lot of rich, flavorful recipes at home. From nourishing soups to hearty stews, each dish offers a unique way to utilize your new skills. The classic beef broth is a great place to start because it can be used as a base for many other recipes. If you want something strong-tasting, the beef bone marrow roast or the hearty beef shank osso buco are great choices. These dishes not only show how flavorful bone-in cuts can be, but they also show how skilled you are at handling bones. Additionally, the smoky BBQ beef ribs and beef bone pho are tasty ways to try new foods while using the same cooking methods. Each recipe is designed to enhance your cooking experience and impress with every bite. Share your experiences and techniques for cutting beef bones at home in our.

Cutting through bone in meat with sawzall

FAQ

What can I use to cut through bones?

There are a few knives that can cut through bone. Other than the cleaver, the most common knife used for cutting through bone is the standard butcher knife.

How do you cut beef with bones?

If you are carving a bone-in steak, cut along the bone and pull the meat away. Take a good look at your steak and note which direction the fibers are running. Slide your knife back and forth across those fibers — across the grain — cutting your steak into slices. Keep each piece no more than ¼ inch thick.

What knife to cut bones?

Cleaver: to cut through bones and tendons Because of the thick blade the edge won’t be damaged. The amount of weight helps when cutting through the bones. In addition to meat this cleaver can also easily cut through hard vegetables.

What is the best way to cut marrow bones?

You’ll sometimes find marrow bones cut crosswise into cylinders—great for tossing into a soup, stew, or braise—but for scooping and spreading, we prefer them cut lengthwise to expose more of that beefy goodness. Could you split them at home? Julia Child says so, and recommends going at it with a meat cleaver.