About this cut:
Flavor accumulates in the fatty tissues, perhaps nowhere more so than the delectable marrow itself. These "boat-cut" bones are loaded with beef marrow. The marrow can be eaten as a rich delicacy, or the bones can be added to sauteed carrots, celery and onions with water to make the most flavorful stock you'll ever find.
Basic Cooking Technique:
For roasted marrow, roast until the marrow starts to bubble at the edges. Or brown under the broiler and use for stock.
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