What Beef Bone Has the Most Collagen for Bone Broth?

December 3, 2025 •

4 min read

According to a study on beef composition, the forequarter contains significantly more collagen than the hindquarter, with the shin having a particularly high percentage. For the most concentrated collagen, focusing on specific beef bones rich in connective tissue, such as knuckles and oxtail, is key for a gelatin-rich bone broth.

Quick Summary

Beef bones with the highest collagen content include knuckles, oxtail, and feet, which are rich in connective tissue that breaks down into gelatin when slow-cooked.

Key Points

Knuckle Bones: These are the ideal choice for a gelatin-rich bone broth due to their high cartilage and connective tissue content.
Oxtail: A premium, high-collagen cut that delivers a deep, rich flavor and a luxurious, silky texture when simmered.
Beef Feet (Trotters): An exceptionally high source of collagen, tendons, and ligaments for maximum gel concentration in broth.
Combine Bone Types: The most effective broths use a mix of bone types, such as knuckles for gelatin and marrow bones for flavor, to achieve a balanced result.
Slow Cooking is Key: Long, slow simmering is essential to break down tough collagen fibers into gelatin, a process accelerated by adding an acidic ingredient like apple cider vinegar.
Roast for Flavor: Roasting bones before simmering deepens the flavor profile of the finished bone broth.

The quest for a rich, gelatinous bone broth leads many home cooks to wonder what beef bone has the most collagen. While all bones contain some collagen, the secret to a truly set, nutrient-dense broth lies in choosing the right combination of bones. The bones highest in connective tissue, such as cartilage, tendons, and ligaments, will yield the most gelatin after a long, slow simmer. Focusing on these specific cuts can dramatically improve the body and nutritional profile of your homemade broth.

Knuckle Bones: The Gelatin King

Knuckle bones, also known as joint bones, are arguably the best option for a high-collagen bone broth. Located at the ends of long bones where joints are formed, they are composed of a large amount of cartilage and connective tissue. This cartilage is what breaks down during the long cooking process, creating the coveted gelatinous texture. You can find these at your local butcher, who may cut the large bones into smaller, more manageable pieces.

Oxtail: Rich Flavor and High Collagen

Oxtail is another powerhouse of collagen and flavor. This cut consists of the tailbone, which is surrounded by meat and an abundance of connective tissue. When simmered, the collagen-rich sections melt into the broth, giving it a luxurious, silky texture and a deep, rich flavor that is hard to replicate with other cuts. While oxtail can be more expensive, the flavor and texture it imparts to a broth are well worth the investment for many cooks.

Beef Feet (Trotters): A Traditional Secret

Often overlooked in mainstream cooking, beef feet are a traditional cut cherished for their immense collagen content. Much like chicken feet are used for a gelatinous poultry broth, beef trotters are packed with skin, tendons, and ligaments that dissolve into a thick, flavorful, and incredibly nutritious broth. This cut is a secret weapon for anyone looking to maximize the gelatin content of their bone broth.

Shin Bones: A Flavorful Alternative

Beef shin, particularly the bone-in variety, is praised for its natural richness in collagen. It contains an unrivaled amount of connective tissue that breaks down into a distinctively rich and waxy texture when slow-cooked. This cut is excellent for stews, braises, and bone broth, where its collagen and marrow add incredible depth. A study found the collagen content in the shin to be particularly high among forequarter cuts.

Marrow vs. Connective-Tissue Bones

While many people associate bone broth with marrow bones, it is important to distinguish their roles. Marrow bones, often from the femur, provide a rich, beefy flavor and are a great source of minerals. However, the marrow itself is high in fat and does not contribute significantly to the broth's gelatinous quality. For a thicker, more collagen-rich broth, you should use bones with more cartilage, like knuckles, in combination with marrow bones to balance flavor and texture.

How to Maximize Collagen Extraction

To ensure your bone broth is as rich in collagen as possible, follow these essential tips:

Roast the bones: For a deeper, more robust flavor, roast your bones in the oven for 30-40 minutes before simmering.
Add an acidic element: A splash of apple cider vinegar helps to draw minerals and collagen from the bones during the long cooking process.
Use low and slow heat: Simmering the bones for 12 to 24 hours (or even up to 48 hours for beef) is crucial for breaking down the tough connective tissues into gelatin.
Skim the foam: During the initial boil, foam and scum will rise to the surface. Skimming this off will help to produce a clearer, more palatable broth.
Combine bone types: For the best results, use a mix of bones. Combine high-cartilage bones (knuckles, oxtail) for gelatin with meaty bones (shanks) for flavor and marrow bones for mineral content.

Collagen Source Comparison Table


Bone Type	Collagen Content	Key Benefit	Ideal For
Knuckle Bones	Very High	High cartilage content yields excellent gelatin.	The ultimate gelatinous bone broth.
Oxtail	Very High	Exceptional flavor and high connective tissue.	Luxurious, savory, and thick broth.
Beef Feet	Extremely High	Abundance of skin, tendon, and ligament tissue.	Maximizing broth thickness and gel.
Shin Bones	High	Meaty cut with significant connective tissue.	Rich and flavorful stews and broth.
Marrow Bones	Low to Moderate	Adds rich flavor and minerals, but less gelatin.	Enhancing flavor, but less for gelatin.

Conclusion: The Best Choice for a Collagen-Rich Broth

While various beef bones offer a good source of collagen, knuckles, oxtail, and beef feet stand out as the top choices for maximizing gelatin extraction. Knuckle bones are the most direct path to a thick, jiggly broth due to their high cartilage content, while oxtail provides a flavorful alternative that still packs a significant collagen punch. Combining these connective-tissue-rich bones with other cuts like meaty shanks and flavor-rich marrow bones is the best strategy for a balanced and nutritious result. Following proper slow-simmering techniques and adding a touch of acid will ensure you extract the maximum amount of collagen and nutrients possible, resulting in a superior homemade bone broth.

Frequently Asked Questions

Collagen in beef bones comes primarily from the connective tissues, including cartilage, tendons, and ligaments, rather than the hard mineralized bone itself. Bones with a high concentration of these soft tissues, such as knuckles and oxtail, yield the most collagen.

Knuckle bones are rich in cartilage, which provides a high amount of gelatin and creates a thick, jiggly broth. Marrow bones contain flavorful marrow and minerals but contribute less gelatin, though they add a desirable richness.

Adding a small amount of acid, such as apple cider vinegar, helps to draw minerals and nutrients, including collagen, out of the bones and into the simmering liquid. This results in a more mineral-dense and gelatinous final product.

Roasting bones does not reduce collagen content and actually enhances the flavor of the final broth by caramelizing the outer surfaces. For best results, roast bones before starting the long simmer.

For beef bones, a long, slow simmer is required to break down collagen into gelatin. Aim for a cooking time of 12 to 24 hours for a rich, gelatinous broth, though simmering for up to 48 hours is not uncommon.

Yes, a broth made with oxtail is often described as having a deeper, richer flavor due to the meat and connective tissue surrounding the bone. Knuckle bone broth is typically rich and gelatinous but may have a milder, more neutral beef flavor.

Beef feet (trotters) and beef shin are also excellent choices for maximizing collagen. Both cuts are packed with connective tissue that yields a high amount of gelatin when slow-cooked.