Every batch of Byron Bay Bone Broth starts with a phone call to a farm we know by name.
We are based in the Northern Rivers of New South Wales, and the farms that supply our bones are not far away. That proximity is not a marketing detail. It is fundamental to the product. When you know where your ingredients come from and can visit the land, it changes what you are willing to accept and what you are not. This is the full story of how our Byron Bay bone broth is made.
It Starts on the Farm: Certified Organic Sourcing
All Byron Bay Bone Broth products are made from certified organic, pasture-raised Australian bones. Our animals are raised without hormones, antibiotics, steroids, or growth promotants. They range freely outdoors on pasture, living as animals are supposed to live.
We source from a small number of trusted Australian farms whose practices we know personally and whose certification we have verified. Australian Certified Organic (ACO) certification is not a box we tick. It is a standard we hold ourselves and our suppliers to, because the quality of what goes into a pot determines what comes out of it. Our chicken bones are sourced from Inglewood Organic Farm.
About our sourcing
Every bone used in Byron Bay Bone Broth is sourced from certified organic, pasture-raised Australian animals, raised without hormones, antibiotics, or growth promotants. Our chicken bones come from Inglewood Organic Farm. All sourcing is traceable, certified, and verified.
The Bones We Use and Why They Matter
Not all bones produce the same broth. We use collagen-rich cuts: joints, knuckles, feet, and marrow bones. These contain the highest concentration of connective tissue, which is where the gelatin comes from. Gelatin is the cooked form of collagen, the structural protein found in connective tissue and bone. It is what gives a real bone broth its body, depth, and its ability to set when refrigerated (Eastoe JE., Biochemical Journal, 1955).
For our Organic Chicken Bone Broth, we use certified organic free-range chicken frames, feet, and carcasses from Inglewood Organic Farm. Chicken bones produce a lighter, more delicate broth with a clean flavour and a soft gel. For our Organic Beef Bone Broth, we use certified organic beef marrow bones, knuckles, and joints, which produce a richer, deeper broth that sets to a firm, wobbly gel when refrigerated. That firm gel is the most reliable quality indicator a buyer has.
The Slow Simmer: Eight to Twenty-Four Hours
Time is the ingredient most commercial producers skip. It takes eight to 24 hours of low, steady simmering to properly extract the gelatin, amino acids, and minerals from collagen-dense bones. Higher heat or shorter times produce a cloudier, less gelatin-rich result. We simmer low and slow, without shortcuts.
The bones go into filtered water and are brought gently to a simmer. No rolling boil. This extended cook time is what separates a genuine bone broth from a commercial stock (Siebecker A., Townsend Letter, 2005).
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Byron Bay Bone Broth |
Our approach |
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Simmer time |
8 to 24 hours at low, steady temperature |
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Bones used |
Collagen-rich joints, knuckles, feet, marrow bones |
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Ingredients |
Bones, filtered water, organic vegetables, herbs, organic apple cider vinegar |
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Added salt |
No added salt in original range |
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Additives |
No natural flavours, preservatives, or fillers |
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Gel test result |
Gels firmly when refrigerated |
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Bone source |
Certified organic, pasture-raised Australian farms |
What We Add and What We Do Not?
Our broth contains bones, filtered water, organic vegetables, herbs, and a small amount of organic apple cider vinegar to assist mineral extraction. That is the full ingredient list.
No added salt in the original range. No natural flavours, which is a food-labelling term that can cover a significant range of processing. No preservatives, thickeners, emulsifiers, or fillers of any kind. The mirepoix of carrot, celery, and onion, plus fresh herbs, contributes flavour depth and additional minerals. The apple cider vinegar lowers the pH slightly during the early stage of the simmer, assisting in drawing minerals from the bones into the liquid.
Simple ingredient check
A whole-food bone broth should have a short, recognisable ingredient list: bones, water, vegetables, herbs, and possibly apple cider vinegar. Nothing else. If the label includes natural flavours, maltodextrin, or preservatives, the product is not a whole-food broth.
The People Behind Byron Bay Bone Broth
Byron Bay Bone Broth was founded by Andy and Pete in the Northern Rivers of NSW, from a shared conviction that food should be made with integrity, sourced from ethical producers, and kept as close as possible to its whole, natural form. That founding belief shapes every production decision made today.
Our kitchen team includes trained chefs, and our work has included collaboration with Darren Robertson, chef and co-founder of Three Blue Ducks, whose approach to provenance-driven cooking shares our values. Real food, real sourcing, real technique, made by people who care about what ends up on the table.
How Our Broth Compares to Supermarket Stock
A carton of supermarket stock is typically made using a high-heat, short-duration process with minimal bone content and added salt, natural flavours, and sometimes preservatives to achieve a consistent product at commercial scale. It is a useful cooking ingredient. It is not the same as what we make.
The difference is visible and testable. Refrigerate both. Byron Bay Bone Broth gels. The supermarket carton stays liquid. That gap tells you everything about the gelatin content and the time that went into making each product.
Frequently Asked Questions
Where is Byron Bay Bone Broth made?
All Byron Bay Bone Broth products are made in Byron Bay, New South Wales, using certified organic, pasture-raised Australian bones. Byron Bay Bone Broth is an Australian-owned and operated business.
Where do you source your bones from?
We source from certified organic Australian farms whose practices we know personally. All suppliers hold Australian Certified Organic (ACO) certification. Our chicken bones are sourced from Inglewood Organic Farm.
How long do you simmer the broth for?
We simmer our broth for eight to 24 hours at a low, steady temperature, depending on the variety. This extended simmer time is what extracts the gelatin, amino acids, and minerals from the collagen-rich bones.
Does your broth contain any additives or preservatives?
No. Our broth contains bones, filtered water, organic vegetables, herbs, and organic apple cider vinegar. No added salt in the original range, no natural flavours, no preservatives, and no fillers of any kind.
Where can I buy Byron Bay Bone Broth in Australia?
Byron Bay Bone Broth is available to purchase online at byronbaybonebroth.com, with delivery across Australia. Chicken and beef varieties, Family Packs, and Mix and Match bundles are all available via the Byron Bay Bone Broth website.
References
• Byron Bay Bone Broth. About. byronbaybonebroth.com. Accessed: May 2026.
• Eastoe JE. The amino acid composition of mammalian collagen and gelatin. Biochemical Journal. 1955;61(4):589 to 600.
• Siebecker A. Traditional Bone Broth in Modern Health and Disease. Townsend Letter. 2005.
• Wu G. Amino acids: metabolism, functions, and nutrition. Amino Acids. 2009;37(1):1 to 17.
