Marrow Bones (Canoe Cut)
These are canoe-cut beef marrow bones from grass-fed, grass-finished cattle. The bones are smaller than grain-fed cattle bones and contain less marrow.
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Our grass fed beef marrow bones are split lengthwise in a canoe cut, which fully exposes the marrow and making them as beautiful on the plate as they are delicious. Roasting them is one of the simplest and most rewarding things you can do in a kitchen. Season with a little sea salt and roast at 425°F for about 15 minutes. You are looking for marrow that is soft and glossy and just loosened in the bone. Do not wait for it to bubble. Marrow renders faster than most people expect, and once it starts to run it ends up in the pan instead of on your toast.
No additives, added sugars, seed oils or flavourings found in the ingredient list.
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