Low-Sodium Wagyu × Angus Bone Broth for Weight Management
- Joseph
- Jan 26
- 3 min read
Updated: 8 hours ago
LOW-SODIUM WAGYU × ANGUS BONE BROTH FOR WEIGHT MANAGEMENT
Which bones to use, what the science supports, and a simple recipe
At Big Horn Mountain Farms, our broth bones come from our Wagyu × Angus cattle raised here in Wyoming. While Wagyu genetics are famous for marbling and rich flavor in the meat, when it comes to bone broth, the biggest drivers of results are usually bone type (joints vs. marrow vs. meaty bones) and how you cook it (time, temperature, and whether you skim fat).
If you’re looking at bone broth through a weight management lens, here’s the simple, factual way to think about it: bone broth can be a satisfying, protein-containing option that may help you feel full — especially if it replaces higher-calorie snacks or ultra-salty convenience foods.
CAN BONE BROTH HELP WITH WEIGHT LOSS?
Bone broth isn’t a weight-loss “hack.” Weight loss still comes down to overall eating patterns, consistency, and energy balance.
Where bone broth can be helpful:
- It’s warm and satisfying.
- It can contain meaningful protein per cup, depending on how it’s made.
- Higher-protein choices often support satiety (feeling full), which can make it easier to stick to your plan.
THE SODIUM PROBLEM (AND HOW TO AVOID IT)
Sodium is where many “healthy” broths go sideways.
A lot of store-bought broths and bone broths can be surprisingly salty. For many adults, staying mindful of sodium matters for overall health — and it’s also a practical way to avoid feeling puffy, thirsty, and snacky.
The best move:
Make your broth without adding salt, then season your mug or your bowl at the end. That way you control sodium per serving.
WHICH WAGYU × ANGUS BEEF BONES MAKE THE BEST BONE BROTH?
You can make broth from any beef bones. The difference is what you want the broth to do:
If you want a gelatin-rich broth (the kind that gels in the fridge), choose bones with connective tissue/cartilage:
- Knuckle / joint bones
- Shank
- Neck
- Oxtail
If you want deeper beefy flavor, add:
- Marrow bones (often femur)
If you want a more filling, meal-like cup, add:
- A few meaty bones (like neck or shank with some meat still attached)
LOW-ADDED-SODIUM WAGYU × ANGUS BONE BROTH RECIPE
(No salt in the pot — season per serving instead.)
Ingredients
- 4–5 lb mixed beef bones
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed (optional)
- 2 bay leaves
- 1 tsp whole peppercorns
- 1–2 Tbsp apple cider vinegar (optional)
- Cold water (enough to cover by 2–3 inches)
Step 1: Roast the bones (recommended for flavor)
Roast bones at 425°F for 30–45 minutes until browned.
This adds richness without adding sodium.
Step 2: Simmer low and slow
- Add bones, veggies, and seasonings to a large stockpot or slow cooker.
- Cover with cold water.
- Bring to a gentle simmer (not a hard boil), then reduce heat.
- Simmer 8–12 hours (longer if you want it extra rich).
Skim foam occasionally.
Slow cooker: 12–18 hours on low works great.
Step 3: Strain and cool safely
Strain through a fine mesh sieve. Cool quickly (shallow containers help), then refrigerate promptly.
Step 4: Skim the fat (for a lighter cup)
Once chilled, fat will solidify on top. Lift it off for a cleaner, lighter broth.
How to season without turning it salty
Season per mug with:
- Lemon or apple cider vinegar
- Black pepper
- Garlic powder or smoked paprika
- Fresh herbs
If you add salt, start with a tiny pinch and taste — you can always add more.
A SIMPLE WAY TO USE BROTH FOR WEIGHT MANAGEMENT
Try bone broth:
- Mid-morning or mid-afternoon when you’d normally snack
- As a starter before dinner
- As a warm evening “something” that isn’t dessert
It’s not magic — it’s just a practical, comforting tool.
NOTE AND DISCLAIMER
This article is for general nutrition education and isn’t medical advice. If you’ve been told to limit sodium, protein, potassium, or fluids (for example, due to kidney or heart conditions), check with your clinician about what’s right for you.
REFERENCES
Harvard Health Publishing — “Savoring the benefits of bone broth: Worth a taste?”
Harvard T.H. Chan School of Public Health, The Nutrition Source — “Collagen” (includes bone broth notes)
Dietary Guidelines for Americans (Sodium fact sheet PDF) — “Cut Down on Sodium”
FDA — “Sodium in Your Diet” (includes “low sodium” definition)
CDC — “Preventing Food Poisoning” (danger zone + 2-hour guidance)
USDA FSIS — “Danger Zone (40°F–140°F)”
PubMed — “Protein, weight management, and satiety” (review)
PubMed — “The role of protein in weight loss and maintenance” (review)
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