Beef Marrow Bones
Our canoe cut is a premium choice as it allows more marrow use. With just 15-20 minutes of roasting, these rich and beefy marrow bones are ready to enjoy. They are also great for creating a rich and delicious broth.
Comes in a 36 oz gusseted bag with a zipper.
Ingredients
Nutritional Information
| ITEM | AMOUNT PER SERVING | % DAILY VALUE |
|---|---|---|
| Beef Bones | 1 |
FEATURED RECIPE
Bone Marrow Butter
Prep time: 15 mins | Cooking time: 25 mins
Ingredients:
• 1 cup bone marrow (3-4 canoe cut femur bones) • ¼ cup chives, chopped • ¼ cup parsley, chopped • 1 Tablespoon grated lemon zest (1 medium sized lemon) • Pinch of salt
Instructions:
Heat oven to 400°F. Place the bones on a baking sheet and bake for 20-25 minutes. Remove the bones from the oven and let them cool.
Once the bones are cooled, separate the marrow and put it in a large bowl. Add chives, parsley, salt, and lemon zest to the same bowl. Using an electric whisk on medium-high speed, whip the ingredients to a fluffy consistency. Schoop the butter from the bowl and place it on parchment paper in a single mound. Fold the parchment paper over the butter and roll it into a log. Twist both ends of the paper to seal.