The purveyor of sustainable, organic and humane meat, with locations in Palo Alto, San Francisco, Santa Barbara and downtown LA, is ladling a house bone broth made of pork, beef, lamb and a splash of apple cider vinegar for $5 per 12 oz cup.

Drop by chef Hosea Rosenberg’s farm-to-table restaurant Blackbelly for the Barnyard Broth, made from pork, beef and poultry bones (chicken, duck and turkey). They’re all sold separately, too. A cup runs $4 or $12 for a quart, both dine-in and to-go.

Chef Marco Canora's Brodo doles out to-go cups of broth in three sizes: 8 oz, 12 oz and 16 oz, priced $4 to $9. Choose from chicken, gingered beef and a poultry-beef mashup. Get fancy with add-ins like fermented beet juice, garlic puree and bone marrow.

Indie Fresh is running a pop-up while their permanent spot at Gotham West is being built out, but that hasn’t stopped them from honing a strong bone broth game. Their chicken and ginger flavor is an 18-hour process whereby chicken bones are cooked down for eight hours, strained, then a fresh batch of bones is added. In the latter stages of the 18-hour process, aromatic vegetables like carrots, celery and onion are added, plus thyme, peppercorns and basil, then finally freshly pressed ginger juice. There's also pho broth, which is a blend of chicken, turkey and beef bones, cooked overnight, strained and reduced, then steeped with dates (for sweetness) and spices. Brûléed onions and garlic go in, too. When you look at the price tag – $9 for a to-go cup or $10 for a mason jar’s worth (with $1 deposit) – it’s almost a steal.

This spot boasts some of the longest broth cooking time. It takes five days for chef and owner Christine Ruch to prepare her beef with ginger and cilantro broth and two days for the chicken with turmeric (non-carnivores will find a rich wild mushroom option). After snagging a broth-filled mason jar, customizing it with items such as cabbage, onion, hot sauce and herbs.

If ever there was a place for bone broth to thrive, it’s in Portland, and not for the obvious reasons. Portland stays colder than 70 degrees for two-thirds of the year and there’s almost always some cloud cover. JoLa Cafe offers a bone broth from Pacific Foods in five flavors. Then you pick your add-ons (such as citrus zest and grated ginger, or lightly cooked root vegetables) and finish it off with spices and hot sauces. And at $3.75 for a 10 oz. cup, it’s not much more than a latte.

At this healthy eating outpost just south of Asheville, the husband-wife owners offer two broths: chicken and beef. They deglaze the bones with a splash of wine or apple cider vinegar to help draw out minerals and provide a richer flavor. They then simmered the bones for up to three days in filtered water. Locals like to add a dash of Celtic sea salt seaweed seasoning for an extra hit of umami. If you’re not in the area, the café is currently exploring spaces to expand it’s broth capacity and offer shipping.

If you’re health-conscious with a naughty side, bartender Aaron Melendrez has got you covered. From The Kitchen With Love, a bone broth cocktail, has a base of lamb consommé (boiled lamb neck that’s been clarified and strained through a coffee filter) blended with Glenlivet 15 and accented with baby carrots, pea tendrils and pearl onions. Yes, it’s $22, but really it’s a boozy drink and appetizer in one.

KC restaurateur Todd Schulte makes an all-natural chicken stock and a beef bone broth sold direct from 10 a.m to 4 p.m. at his garage space on W 25th St. Chicken will set you back $9 per quart while beef bone broth runs $16 a quart.