Bison Bone Broth Concentrate - Pint
Northstar Bison
$29.50
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Northstar Bison
Bison Bone Broth Concentrate - Pint
2x the bones. Half the water. 4x the cook time. That's not a tagline — that's the formula behind Northstar's Bison Bone Broth Concentrate. Every batch starts with meaty neck bones, cartilage-rich knuckle bones, and tendons from 100% Grass-Fed and Finished Northern Plains bison, simmered far longer and at far greater density than any shelf-stable broth can claim. The result gels solid when chilled — the clearest sign of genuine collagen and gelatin content. Three ingredients in the Original. Four in the Liver-Infused. No flavor enhancers, no fillers, no preserving agents. Frozen fresh in glass Mason jars to protect everything the simmer built. Hand delivered to your door by local drivers.
- Sip it straight (dilute 2:1 water to concentrate), use it at full strength in soups and braises, or add the Liver-Infused version when you want an extra layer of nutrient density
- Grass-Fed and Finished — not just grass-fed — means these Northern Plains bison were never transitioned to grain; their bones, tendons, and cartilage yield collagen, gelatin, glycine, and minerals at a density grain-finished animals don't match
- Keto, paleo, carnivore, and gluten-free — nothing to work around
This is what bone broth looks like when no corners are cut. Northstar's Bison Bone Broth Concentrate is built on a single commitment: go further than any standard broth. That means 2x the bones — meaty neck bones, cartilage-rich knuckle bones, and tendons — half the water, and a cook time 4x longer than conventional broth. The result is a thick, collagen-dense concentrate that gels solid when chilled. Packaged in a pint jar (14 oz liquid), frozen in glass Mason jars — not plastic, not cartons. Available in Original or Liver-Infused, the latter adding bison liver for a measurable boost in nutrient density.
Sourced from 100% Grass-Fed and Finished Northern Plains bison — never transitioned to grain for finishing — this concentrate contains no flavor enhancers, no fillers, and no preserving agents. Grass-Fed and Finished is not a minor distinction: pasture-raised bison that are never grain-finished produce bones with a fundamentally different nutrient profile. The extended simmer draws collagen, gelatin, glycine, and minerals from cartilage-rich knuckle bones and tendons that grain-finished or conventionally raised animals simply don't yield at the same density. Three ingredients in the Original. Four in the Liver-Infused. That's the whole list.
Most bone broths on grocery shelves are made from conventional feedlot animals, padded with sodium and flavor enhancers, and heat-processed for shelf stability — a treatment that degrades the very collagen and gelatin compounds they claim to deliver. This concentrate skips all of that. No additives, no shelf-stable processing shortcuts, no feedlot sourcing. Just grass-fed and finished Northern Plains bison bones simmered to a density that grocery store broth cannot replicate — and frozen immediately to protect what that simmer built.
To drink: dilute 2 parts water to 1 part concentrate, season to taste. Strong enough to use at full strength in soups, braises, and recipes where you want maximum body. Adjust dilution from 2:1 to 3:1 based on personal preference. Fits cleanly into keto, paleo, carnivore, and gluten-free lifestyles — the clean three-ingredient Original list and absence of any grains, starches, or additives means no adaptation or substitution is needed for any of those protocols. Arrives frozen — not shelf stable. Place in fridge or freezer immediately upon arrival. Keeps in the freezer for up to 12 months; thaw in the refrigerator before use.
Customers describe the concentrate as noticeably richer and more gelatinous than anything they've made or bought elsewhere — and many drink it daily.
Hand delivered to your door by local drivers.
Ingredients (Original): Reverse Osmosis Water, Bison Bones And Tendons, And Organic Apple Cider Vinegar
Ingredients (Liver-Infused): Reverse Osmosis Water, Bison Bones And Tendons, Bison Liver, And Organic Apple Cider Vinegar
Common Questions
How does this concentrate compare to conventional bone broth on the shelf — is there actually a measurable difference?
The differences are structural, not cosmetic. Conventional grocery store bone broths are typically made from grain-finished feedlot animals using short simmer times, then heat-processed for shelf stability — a treatment that denatures collagen and gelatin, the two compounds that give quality broth its functional value. Northstar's concentrate uses 2x the bones, half the water, and a cook time 4x longer than standard broth, which draws substantially more collagen, gelatin, glycine, and minerals from knuckle bones and tendons. The simplest field test: chill the broth. If it gels solid, the gelatin concentration is high enough to set like Jell-O. Most shelf-stable commercial broths remain liquid when cold because gelatin has been degraded by the heat-processing required for ambient storage. Beyond the process, grass-fed and finished bison bones have a meaningfully different fat and mineral profile than grain-finished cattle bones — higher omega-3 fatty acids and conjugated linoleic acid (CLA) compared to conventional beef, which shifts the nutrient density of what the long simmer extracts.
What does 'grass-fed AND finished' actually mean, and why does the finishing stage matter for bone broth specifically?
Most beef and bison labeled 'grass-fed' in the U.S. can legally be grain-finished — the USDA's grass-fed marketing claim standard was a voluntary program that was withdrawn in 2016, leaving label oversight to FSIS without a single uniform definition, and allowing significant variation in how producers define the term. Finishing on grain for 90 to 120 days significantly alters the fat composition of the animal: omega-6 fatty acids rise, omega-3s fall, and CLA (conjugated linoleic acid) concentrations drop. Grass-finished animals retain elevated CLA levels — studies have documented 2 to 5 times higher CLA in grass-finished beef compared to grain-finished — and meaningfully higher omega-3 content. For bone broth specifically, this matters because the fat extracted during a long simmer carries these fatty acids, and the overall metabolic state of a pasture-raised, grass-finished animal produces denser connective tissue and higher collagen yield per pound of bone. Northstar's Northern Plains bison are never transitioned to grain, which means the finishing distinction is real and not a labeling artifact.
What compounds in bone broth actually do something in the body, and what does the science say?
The three most studied compounds in high-quality bone broth concentrate are gelatin, collagen-derived peptides, and glycine. Gelatin is denatured collagen — when ingested, it breaks down into amino acids including glycine and proline, which are used as raw material for the body's own collagen synthesis in joints, gut lining, and skin. Glycine specifically has been studied for its role in supporting sleep quality (clinical research using 3-gram doses before bedtime has shown improved sleep quality scores and reduced sleep onset time), reducing systemic inflammation, and supporting phase II liver detoxification pathways. Collagen peptides from cartilage-rich sources like knuckle bones and tendons have shown measurable improvements in joint pain scores in athletes in a 2008 Penn State study using 10 grams daily over 24 weeks. The key variable is concentration — a broth that gels solid when chilled contains substantially more of these compounds per ounce than a thin, shelf-stable broth. The minerals drawn from bones during an extended acidic simmer (the apple cider vinegar in this formula aids mineral extraction) include calcium, magnesium, and phosphorus, though exact amounts vary by batch and bone source.
Does this fit a strict keto, paleo, or carnivore protocol — and what are the relevant macros?
This concentrate fits all three protocols without adaptation. The ingredient list for the Original variant is three items: reverse osmosis water, bison bones and tendons, and organic apple cider vinegar. There are no carbohydrates from grains, starches, or fillers, and no additives that would break a strict carnivore or elimination protocol. Keto suitability is clean — bone broth concentrate adds fat and protein with negligible carbohydrates, and the collagen and gelatin content support the joint and gut considerations that matter on long-term ketogenic diets. For paleo, the grass-fed and finished sourcing is the key qualifier — paleo protocols distinguish between pastured, naturally raised animals and grain-finished feedlot animals, and this product meets that standard. Carnivore practitioners can use the Original at full strength or use the Liver-Infused variant to add organ meat nutrient density (bison liver is among the most concentrated dietary sources of retinol, B12, and copper) without adding plant-based foods. Specific macros per serving are not published, but as a collagen-dominant concentrate, protein comes primarily from glycine and proline rather than complete muscle-meat protein, so it should be counted as a supplement to — not a replacement for — whole protein sources in macro tracking.
Can I substitute this for beef or chicken broth in recipes, and do I need to adjust anything?
Yes, and it performs better than standard broth in most cooked applications because of its higher gelatin density. As a direct substitution in soups, stews, braised short ribs, French onion soup, or pot roast, dilute at 1 part concentrate to 2 parts water to approximate standard broth strength, then use cup-for-cup as you would any broth. For pan sauces and reductions — like a red wine reduction or a jus — use the concentrate at full strength or at a 1:1 ratio with water, since its high gelatin content will thicken and gloss the sauce without needing a starch slurry or butter finish. In risotto or braised grains, it adds body that conventional broth can't replicate. The bison flavor profile is slightly leaner and less fatty than beef tallow-heavy beef broths, which makes it versatile in both red meat and poultry-adjacent dishes. One adaptation: because this concentrate has no added sodium, you control salting entirely — taste and season at the end rather than relying on the broth to carry salt as many commercial broths do.
How do I know the grass-fed and finished claim is real — what should I look for to verify it?
The USDA 'grass-fed' label alone has historically been a weak signal — until 2016, the USDA's AMS maintained a voluntary grass-fed marketing claim standard, but that standard was withdrawn, leaving producers to define and verify the term themselves through FSIS label approval. The stronger verifiers are 'grass-finished' or 'grass-fed and finished' stated explicitly, combined with breed and geography specificity. Northstar specifies Northern Plains bison, which is a species and geographic context that carries inherent credibility: plains bison are not feedlot animals by industry practice the way cattle are, and their natural physiology is adapted to perennial grasses rather than grain. Northstar's certifications state 100% Grass-Fed and Finished with no grain finishing at any stage. For independent verification, the gold standard is AGA (American Grassfed Association) certification, which includes third-party auditing of feed and raising practices. Buyers who want the deepest verification can contact Northstar directly to ask about their supplier audit process and whether third-party inspections are conducted on the ranches. The ingredient list itself is also a trust signal: three ingredients with no flavor enhancers, no yeast extract, and no 'natural flavors' — all of which are common in broths made from inferior-quality bones that need flavor correction.
What makes this a concentrate rather than a regular broth, and how does that affect how I use it?
A concentrate is produced by using significantly more bones per volume of water and simmering long enough that the liquid reduces to a fraction of its original volume — in this case, 2x the bone load, half the water, and 4x the cook time of a standard broth. The result is a product so dense in gelatin that it solidifies completely when chilled, unlike conventional broth which remains pourable. This affects usage in two ways: dilution and value per ounce. For drinking, a 2:1 ratio of water to concentrate gives you a cup of broth comparable to a strong commercial broth; a 3:1 ratio produces a lighter cup. For cooking, you can use it undiluted where you want maximum body — braising liquids, sauces, and reductions benefit from the gelatin density without needing thickeners. The 1.5 lb jar (14 oz liquid) yields approximately 42 oz of finished broth at a 2:1 dilution, or up to 56 oz at 3:1 — roughly 5 to 7 cups per jar. Because the product is frozen and stored in glass Mason jars with no preservatives, once thawed it should be refrigerated and used within 5 to 7 days, or kept frozen for up to 12 months.
Sourced from 100% Grass-Fed and Finished Northern Plains bison — never transitioned to grain for finishing — this concentrate contains no flavor enhancers, no fillers, and no preserving agents. Grass-Fed and Finished is not a minor distinction: pasture-raised bison that are never grain-finished produce bones with a fundamentally different nutrient profile. The extended simmer draws collagen, gelatin, glycine, and minerals from cartilage-rich knuckle bones and tendons that grain-finished or conventionally raised animals simply don't yield at the same density. Three ingredients in the Original. Four in the Liver-Infused. That's the whole list.
Most bone broths on grocery shelves are made from conventional feedlot animals, padded with sodium and flavor enhancers, and heat-processed for shelf stability — a treatment that degrades the very collagen and gelatin compounds they claim to deliver. This concentrate skips all of that. No additives, no shelf-stable processing shortcuts, no feedlot sourcing. Just grass-fed and finished Northern Plains bison bones simmered to a density that grocery store broth cannot replicate — and frozen immediately to protect what that simmer built.
To drink: dilute 2 parts water to 1 part concentrate, season to taste. Strong enough to use at full strength in soups, braises, and recipes where you want maximum body. Adjust dilution from 2:1 to 3:1 based on personal preference. Fits cleanly into keto, paleo, carnivore, and gluten-free lifestyles — the clean three-ingredient Original list and absence of any grains, starches, or additives means no adaptation or substitution is needed for any of those protocols. Arrives frozen — not shelf stable. Place in fridge or freezer immediately upon arrival. Keeps in the freezer for up to 12 months; thaw in the refrigerator before use.
Customers describe the concentrate as noticeably richer and more gelatinous than anything they've made or bought elsewhere — and many drink it daily.
- "I have made and purchased bison bone broth, and this one has the richest taste. I drink it daily and add half a bison tallow cube. I get 3 servings per jar at a 1-to-1 ratio of broth to water." — Shari J., Verified Buyer
- "Beautiful product and stellar service. The bone broth was perfectly packed and shipped with no thawing whatsoever." — Suzanne G., Verified Buyer
- "I was looking for a no salt, no onion, no garlic broth for our animals. I've found it. The bison broth is a big hit with our 2 rat terriers and cat." — Stacey R., Verified Buyer
Hand delivered to your door by local drivers.
Ingredients (Original): Reverse Osmosis Water, Bison Bones And Tendons, And Organic Apple Cider Vinegar
Ingredients (Liver-Infused): Reverse Osmosis Water, Bison Bones And Tendons, Bison Liver, And Organic Apple Cider Vinegar
Common Questions
How does this concentrate compare to conventional bone broth on the shelf — is there actually a measurable difference?
The differences are structural, not cosmetic. Conventional grocery store bone broths are typically made from grain-finished feedlot animals using short simmer times, then heat-processed for shelf stability — a treatment that denatures collagen and gelatin, the two compounds that give quality broth its functional value. Northstar's concentrate uses 2x the bones, half the water, and a cook time 4x longer than standard broth, which draws substantially more collagen, gelatin, glycine, and minerals from knuckle bones and tendons. The simplest field test: chill the broth. If it gels solid, the gelatin concentration is high enough to set like Jell-O. Most shelf-stable commercial broths remain liquid when cold because gelatin has been degraded by the heat-processing required for ambient storage. Beyond the process, grass-fed and finished bison bones have a meaningfully different fat and mineral profile than grain-finished cattle bones — higher omega-3 fatty acids and conjugated linoleic acid (CLA) compared to conventional beef, which shifts the nutrient density of what the long simmer extracts.
What does 'grass-fed AND finished' actually mean, and why does the finishing stage matter for bone broth specifically?
Most beef and bison labeled 'grass-fed' in the U.S. can legally be grain-finished — the USDA's grass-fed marketing claim standard was a voluntary program that was withdrawn in 2016, leaving label oversight to FSIS without a single uniform definition, and allowing significant variation in how producers define the term. Finishing on grain for 90 to 120 days significantly alters the fat composition of the animal: omega-6 fatty acids rise, omega-3s fall, and CLA (conjugated linoleic acid) concentrations drop. Grass-finished animals retain elevated CLA levels — studies have documented 2 to 5 times higher CLA in grass-finished beef compared to grain-finished — and meaningfully higher omega-3 content. For bone broth specifically, this matters because the fat extracted during a long simmer carries these fatty acids, and the overall metabolic state of a pasture-raised, grass-finished animal produces denser connective tissue and higher collagen yield per pound of bone. Northstar's Northern Plains bison are never transitioned to grain, which means the finishing distinction is real and not a labeling artifact.
What compounds in bone broth actually do something in the body, and what does the science say?
The three most studied compounds in high-quality bone broth concentrate are gelatin, collagen-derived peptides, and glycine. Gelatin is denatured collagen — when ingested, it breaks down into amino acids including glycine and proline, which are used as raw material for the body's own collagen synthesis in joints, gut lining, and skin. Glycine specifically has been studied for its role in supporting sleep quality (clinical research using 3-gram doses before bedtime has shown improved sleep quality scores and reduced sleep onset time), reducing systemic inflammation, and supporting phase II liver detoxification pathways. Collagen peptides from cartilage-rich sources like knuckle bones and tendons have shown measurable improvements in joint pain scores in athletes in a 2008 Penn State study using 10 grams daily over 24 weeks. The key variable is concentration — a broth that gels solid when chilled contains substantially more of these compounds per ounce than a thin, shelf-stable broth. The minerals drawn from bones during an extended acidic simmer (the apple cider vinegar in this formula aids mineral extraction) include calcium, magnesium, and phosphorus, though exact amounts vary by batch and bone source.
Does this fit a strict keto, paleo, or carnivore protocol — and what are the relevant macros?
This concentrate fits all three protocols without adaptation. The ingredient list for the Original variant is three items: reverse osmosis water, bison bones and tendons, and organic apple cider vinegar. There are no carbohydrates from grains, starches, or fillers, and no additives that would break a strict carnivore or elimination protocol. Keto suitability is clean — bone broth concentrate adds fat and protein with negligible carbohydrates, and the collagen and gelatin content support the joint and gut considerations that matter on long-term ketogenic diets. For paleo, the grass-fed and finished sourcing is the key qualifier — paleo protocols distinguish between pastured, naturally raised animals and grain-finished feedlot animals, and this product meets that standard. Carnivore practitioners can use the Original at full strength or use the Liver-Infused variant to add organ meat nutrient density (bison liver is among the most concentrated dietary sources of retinol, B12, and copper) without adding plant-based foods. Specific macros per serving are not published, but as a collagen-dominant concentrate, protein comes primarily from glycine and proline rather than complete muscle-meat protein, so it should be counted as a supplement to — not a replacement for — whole protein sources in macro tracking.
Can I substitute this for beef or chicken broth in recipes, and do I need to adjust anything?
Yes, and it performs better than standard broth in most cooked applications because of its higher gelatin density. As a direct substitution in soups, stews, braised short ribs, French onion soup, or pot roast, dilute at 1 part concentrate to 2 parts water to approximate standard broth strength, then use cup-for-cup as you would any broth. For pan sauces and reductions — like a red wine reduction or a jus — use the concentrate at full strength or at a 1:1 ratio with water, since its high gelatin content will thicken and gloss the sauce without needing a starch slurry or butter finish. In risotto or braised grains, it adds body that conventional broth can't replicate. The bison flavor profile is slightly leaner and less fatty than beef tallow-heavy beef broths, which makes it versatile in both red meat and poultry-adjacent dishes. One adaptation: because this concentrate has no added sodium, you control salting entirely — taste and season at the end rather than relying on the broth to carry salt as many commercial broths do.
How do I know the grass-fed and finished claim is real — what should I look for to verify it?
The USDA 'grass-fed' label alone has historically been a weak signal — until 2016, the USDA's AMS maintained a voluntary grass-fed marketing claim standard, but that standard was withdrawn, leaving producers to define and verify the term themselves through FSIS label approval. The stronger verifiers are 'grass-finished' or 'grass-fed and finished' stated explicitly, combined with breed and geography specificity. Northstar specifies Northern Plains bison, which is a species and geographic context that carries inherent credibility: plains bison are not feedlot animals by industry practice the way cattle are, and their natural physiology is adapted to perennial grasses rather than grain. Northstar's certifications state 100% Grass-Fed and Finished with no grain finishing at any stage. For independent verification, the gold standard is AGA (American Grassfed Association) certification, which includes third-party auditing of feed and raising practices. Buyers who want the deepest verification can contact Northstar directly to ask about their supplier audit process and whether third-party inspections are conducted on the ranches. The ingredient list itself is also a trust signal: three ingredients with no flavor enhancers, no yeast extract, and no 'natural flavors' — all of which are common in broths made from inferior-quality bones that need flavor correction.
What makes this a concentrate rather than a regular broth, and how does that affect how I use it?
A concentrate is produced by using significantly more bones per volume of water and simmering long enough that the liquid reduces to a fraction of its original volume — in this case, 2x the bone load, half the water, and 4x the cook time of a standard broth. The result is a product so dense in gelatin that it solidifies completely when chilled, unlike conventional broth which remains pourable. This affects usage in two ways: dilution and value per ounce. For drinking, a 2:1 ratio of water to concentrate gives you a cup of broth comparable to a strong commercial broth; a 3:1 ratio produces a lighter cup. For cooking, you can use it undiluted where you want maximum body — braising liquids, sauces, and reductions benefit from the gelatin density without needing thickeners. The 1.5 lb jar (14 oz liquid) yields approximately 42 oz of finished broth at a 2:1 dilution, or up to 56 oz at 3:1 — roughly 5 to 7 cups per jar. Because the product is frozen and stored in glass Mason jars with no preservatives, once thawed it should be refrigerated and used within 5 to 7 days, or kept frozen for up to 12 months.
- __badge:
- 4x Concentrated
- __Storage_Location:
- Frozen
- __Volume:
- 1500
- __Owner:
- NorthStar