Beef - Marrow Bones

About beef marrow bones:

Marrow bones are typically cut from the femur, shank, or tibia bone of the steer.

These bones are the largest bones on the animal. The smaller the bone the less marrow, and so it only makes sense to use the largest bones to get the most delicious marrow possible.

This straight bone also allows for the most uniform cuts and easy access to the marrow inside.

Bone marrow is very dense in nutrients and has a rich, creamy, nutty flavor.

Some describe it as thick beefy butter, and it is often called "meat butter!"

How to cook:

When it comes to marrow bones there are two ways to cook it.

1. Roasted: Simply set on a baking tray, sprinkle with salt and pepper, and cook on 425F for about 25-30 minutes.
2. Slow cooker: Marrow bones are excellent for making bone broth. All that buttery marrow melts and renders into the cooking liquids resulting in a very rich and flavorful broth.

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.