Rich, buttery marrow made easy. These canoe-cut bones are split lengthwise so the marrow is fully exposed—perfect for roasting and scooping onto warm toast or whisking into sauces. They also make deeply flavorful stock.
Best for: roasted marrow on toast, marrow butter, finishing sauces, ramen/pho, bone broth.
How to cook (roast): Season, place cut-side up, and roast at 450°F for 15–25 min until the marrow is soft and just bubbling. Finish with flaky salt, lemon, and a parsley-shallot sprinkle.
For stock/broth: Optional pre-roast, then simmer gently 12–24 hrs (or pressure cook 2–3 hrs) for maximum collagen and flavor.
Local beef from Milky Way Farm—hearty, satisfying, and kitchen-workhorse versatile.
Photo for illustration purposes only.