Making broth is an 18 hour process and involves roasting bones after extracting nutrients using apple cider vinegar. Then it's simmered for 12 hours, drained and simmered again for 6 further hours. The end result is a highly gelatinous, nutritious and tasty broth without equal in Vancouver.

These are 100 mile diet friendly animals. They have been fully pastured for their lifetime and are ethically raised throughout. Slaughter occurs one day after the animals arrive, so they are rested and not stressed from travel. The resulting stock is more flavourful and nutritious as a result.