#219 Justin Mares on Dark Secrets of The Bone Broth Industry

It was the passion for health that drove us to start Kettle & Fire bone broth - America’s first and only USDA grass-fed bone broth. Our company has one mission: to help people improve their health and their lives. This company started when Justin and I first heard about bone broth and its amazing health benefits in late 2013. Justin was looking to incorporate bone broth into his Paleo diet more regularly with all his travel. Around the same time, Nick tore his ACL while playing soccer (ouch) and was looking for foods that could help with the healing and recovery process.

Being the incredible brother he is, Justin went online to buy Nick some bone broth... and couldn't find anything that worked. After lots of searching, he could only find frozen bone broth…

made with bones from non-organic, non-grass-fed cattle…

shipped in styrofoam containers (which are terrible for the environment).

These things combined were enough to stop us from buying bone broth. And we weren’t the only ones.

If our goal was to deliver the amazing health benefits of bone broth to the world, we had to find another way. This passion for creating a superior bone broth led us on a year-long journey to find the best recipe, the best bones, the best ingredients, and the best packaging. We can now proudly say that we have succeeded. And, our customers agree: check out the 100+ positive reviews of our product!

A few things really set us apart from other bone broth companies:


We have a saying here at Kettle & Fire - killer bones = killer bone broth. This is why we only use bones from 100% grass-fed, pasture-raised cattle that are hormone and antibiotic free. We are also very selective when it comes to the types of bones we use. Not all bones are created equal, which is why we only use knuckle, patella, femur, neck and feet bones. These bones contain the highest concentration of white and red stem-cell marrow, as well as high levels of collagen (one of the healthiest things you can put in your body).


Our packaging is where we really differentiate ourselves from other bone broth companies. Most companies aren’t USDA approved (meaning their manufacturing processes are not inspected for health and safety) and require their bone broth to be frozen. This makes shipping super expensive, and storage a pain. I know my freezer isn’t big enough to store a lot of bone broth, especially with the quarter-cow I currently have in there :)

We knew that expensive shipping prices and frozen product would turn people away from bone broth.

So, we went a different route.

After many months of working with food scientists and world-renowned chefs (one who was on Iron Chef!), we created a bone broth that doesn’t spoil, even at room temperature, without adding any preservatives, additives or extra sodium.


Not only do we want to make and sell the best bone broth, but we want to do so in a way that is environmentally friendly. Our packaging is recyclable and made of 98% wood fibre - a natural and renewable raw material. The FSC™ label on our packaging is a guarantee that it is sourced from responsible forest management and other controlled sources, and it is supported by global environmental organizations like WWF and Greenpeace. The inside of the packaging is lined with a thin layer of heat-resistant polymer to ensure that no leeching or reaction occurs between the packaging and the bone broth itself. Our combination of the best bones, the best ingredients, modern manufacturing processes, and the best packaging really does bring you the best bone broth on the market.

Give our bone broth a try and if you don’t like it, just email us (justin@kettleandfire.com or nick@kettleandfire.com) and we’ll give you a full refund. We stand behind our product and know you’ll love it.

Yours in Health,

Justin and Nick Mares

Get 20% off your first order here: http://notjustpaleo.com/broth

Today We Discuss

    • The bone broth industry as a whole
    • Why do some bone broths act so watery and others act gelatinous?
    • Why is kettle and fire so thick when refrigerated?