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Pre-Cut for Convenience: Easy access to nutrient-dense marrow without extra prep work.
100% Grass-Fed & Grass-Finished: Superior omega-3s and cleaner nutrition, no grain ever.
Rich in Collagen and Healthy Fats: Supports joint health and adds savory flavor to broths.
Perfect for Bone Broth and Roasting: Versatile for nourishing soups, stews, and appetizers.
Raised Without Hormones or Antibiotics: Clean, ethical sourcing from regenerative pastures.
4 Pound Packages (Average) -
What are marrow bones used for?
Marrow bones are used primarily for making nutrient-rich bone broth and as a roasted appetizer. The marrow inside adds rich flavor and healthy fats to soups, stews, and sauces, or can be spread on toast for a delicacy.
How do you cook them?
For roasted marrow, place the bones cut-side up in a roasting pan at 450°F until the marrow softens and begins to separate from the bone. For bone broth, place the bones in a large pot, cover with water, add a splash of vinegar, and simmer for 12-24 hours. The vinegar helps extract minerals from the bones.
What’s the difference between marrow bones and soup bones?
Marrow bones are cut to expose the marrow inside, ideal for roasting or creating gelatinous broth. Soup bones include more connective tissue and meat for added flavor. Many cooks use both together for the best results.
Pre-Cut for Convenience: Easy access to nutrient-dense marrow without extra prep work.
100% Grass-Fed & Grass-Finished: Superior omega-3s and cleaner nutrition, no grain ever.
Rich in Collagen and Healthy Fats: Supports joint health and adds savory flavor to broths.
Perfect for Bone Broth and Roasting: Versatile for nourishing soups, stews, and appetizers.
Raised Without Hormones or Antibiotics: Clean, ethical sourcing from regenerative pastures.
4 Pound Packages (Average) -
What are marrow bones used for?
Marrow bones are used primarily for making nutrient-rich bone broth and as a roasted appetizer. The marrow inside adds rich flavor and healthy fats to soups, stews, and sauces, or can be spread on toast for a delicacy.
How do you cook them?
For roasted marrow, place the bones cut-side up in a roasting pan at 450°F until the marrow softens and begins to separate from the bone. For bone broth, place the bones in a large pot, cover with water, add a splash of vinegar, and simmer for 12-24 hours. The vinegar helps extract minerals from the bones.
What’s the difference between marrow bones and soup bones?
Marrow bones are cut to expose the marrow inside, ideal for roasting or creating gelatinous broth. Soup bones include more connective tissue and meat for added flavor. Many cooks use both together for the best results.