Hot soup is one of the warmest foods in winter, and beef bone soup is one of the delicious foods full of happiness. However, which part of the bovine bone is the most suitable for soup?

the first choice is the b bone of the ox leg. This kind of bone is rich in collagen protein, which makes the soup rich in texture and delicious. At the same time, this kind of bone also helps to maintain the elasticity and health of the skin, and has a certain beauty-caring effect.

the second choice is the head of bovine spine. This kind of bone contains a lot of colloid and collagen, which can improve human immunity and promote bone health. At the same time, the boiled beef spine soup tastes sweet, which is very suitable as a moon soup for women or a conditioning soup for indigestion.

the third choice is bovine neck bone. This kind of bone contains the most collagen and gel, which can protect the liver, repair the skin and strengthen immunity. Moreover, because of the light weight of the neck bone, the boiled soup is relatively light and delicious, which is suitable for serving as a side dish soup or a nutritious breakfast.

Generally speaking, the taste and efficacy of the soup made from each kind of bovine bone are slightly different, and the choice of which bone to make soup depends on personal taste and needs. Whichever you choose, hot beef bone soup is a symbol of delicacy and warmth in winter.