Marrow Bones

Our Beef Marrow Bones come in about seven to eight to a package at about 2 lbs. a piece. Beef bones are often rich in flavor and nutrients, making them valuable for various culinary purposes. Here's a breakdown of some common types of beef bones used in cooking:

1. Marrow Bones: These are large bones containing marrow, the soft, fatty tissue found in the center. Marrow bones are prized for their rich, buttery flavor and are often roasted and served as a delicacy or used to flavor soups and broths.

2. Soup Bones: These are typically beef bones with bits of meat still attached. They're excellent for making stocks, broths, and soups, as the meat and connective tissue add depth of flavor and body to the liquid.

3. Knuckle Bones: These are dense bones from the joints of the cow, often containing a mix of marrow and cartilage. They're great for making gelatinous, collagen-rich broths that add thickness and richness to sauces and soups.

4. Oxtail: While technically not a bone, oxtail consists of the tail vertebrae surrounded by meat and fat. It's prized for its rich flavor and tender meat, often used in stews and braises.

5. Bone Marrow Patties: These are cross-cut sections of marrow bones, often used for grilling or roasting. They're prized for the creamy, flavorful marrow that can be spread on bread or used to enrich sauces.

In cooking, beef bones are often roasted before being used to make stocks or broths, as roasting enhances their flavor. They're simmered for an extended period with aromatics like onions, carrots, and herbs to extract their rich flavor and nutrients, resulting in a savory base for soups, stews, sauces, and other dishes.