Kettle & Fire Classic Beef Bone Broth Beef 16.9FO

I was very pleased with this product - a bit pricey, but worth every penny. I added it to my soup, which was delightful.

Lovely stuff shame I bought 1

I decided to try this after it was recommended by a YouTuber I follow, but sadly I've been disappointed. Value for money is non existent and it tastes disgusting. I'll stick with "Best Bone Broth". You get far better value for money and it actually tastes nice.

Love this but way too expensive to get in UK.

Heard about it on an i.f (intermittent fasting) podcast.so i gave it a try. Taste is missing,but have lots of benefits to fit healing.

RIP off thought I was buying something that would taste quite beefy no flavour what so ever, Was like drinking thick dirty water,will not be buying this again for my fasting especially for £14 pounds ☹️

Order took ages to arrive absolute rip off for the amount you get you may as well have a cup of bovril !

£34 for a packet of soup. Astonishingly expensive

So good!!! I use this broth in slow cooker roasts but, it's so good that I also just warm it up in a mug and drink it (which is not the case with other brands I've tried). I prefer the chicken one in a mug but the beef one is a close second. It has clean ingredients. My only complaint is the price!

Kettle & Fire Bone Broth has quickly become a staple in my kitchen. The ingredients are clean and high-quality, giving me confidence that I’m sipping something truly nourishing. The taste is rich, savory, and full-bodied — exactly what I look for in a bone broth. The quality is excellent, with a premium feel that shows in every carton. It’s packed with nutrients and health benefits, making it perfect for boosting immunity or adding depth to soups and recipes. I also appreciate the convenience and value for money, since a little goes a long way and it saves me so much time compared to making broth from scratch. Overall, it’s delicious, nutritious, and absolutely worth keeping on hand.

Le bouillon d'os de bœuf Kettle and Fire est un produit de qualité, parfait pour ceux qui suivent un régime paléo ou sans gluten. Avec une texture riche et un goût savoureux, il est idéal pour être consommé seul ou utilisé comme base pour des soupes et sauces. Sa richesse en collagène en fait un excellent choix pour soutenir la santé des articulations et de la peau. Un bouillon réconfortant et nutritif à intégrer dans votre alimentation quotidienne.

Product and label on purchase is deceiving. Says it’s 1L and X number of grams on the ad, when it comes it’s tiny for what it is, double the true retail price and I presumed that it was double the size but this was not the case it is just overpriced and showing like it’s 2 servings but it’s only 1 serving just like the other$10 ones

I've learned how to make soup from my mum, who used to go the poultry market and buy a live chicken, which they dressed, but also bought extra feet. I haven't seen the feet available for decades, which are full of collagen, mentioned in today's modern fascination with bone soup. Also the market used to sell beef bones cut up for soup but seemed to sell as dog bones now with barely any meat or marrow. I do not use oxtails. One thing about broth, I was taught, it is supposed to be made with meat. Stock is made with bones, and the remnants of flesh, according to my mum. Well, we are talking Mid Century after the Great Depression and World War II Rationing she lived through. So, my mum had this pan that fit on the 1896 gas range with flat burners, to boil up the bones in a couple gallons of water. She used a lot of salt and some vinegar at first. She made a bouquet garni, with some fresh celery, onion, carrot, thyme, and a bay leaf, black pepper corns, and cooked all day, water added occasionally. The stock was then filtered through cheesecloth, and should not be too cloudy. So good with a little pastina (those tiny pasta stars) when we were ill. Got us through the Hong Kong flu! So what about this product? I was very surprised by the intense celery flavor, and yet blandness. Looked like all the good "keto" fat had been skimmed. It was cloudy, and had little aroma. For such a well reviewed product, I was surprised. That's another fallacy I have seen in soup making. One is skims "scum" which is looks foamy with dark particles which are old plasmas and loose proteins. The fat remains, and if desired to remove, is let harden in the fridge overnight, so it is just a layer of fat that can be lifted by hand, and below it should be a nearly firm jelly of the soup's collagen. So this product had little or no fat, and was thin consistency even watery but cloudy, with barely noticeable salt. Just that celery flavor overwhelming any 'beefiness". With long days of hot hot weather, I was hoping to find a good substitute while keeping the stove turned off. It was not this product. It does get rave reviews, but not what I am used to.