Grass-Finished Beef Marrow Bones, Cross Cut

Grass-finished cross cut marrow bones are ideal for making rich, nourishing bone broth, stock, sauces, or slow-cooked meals.

Cut across the bone, these marrow bones release deep beef flavor and natural richness during long simmering. They can also be roasted for a classic marrow appetizer or added to soups and braises for extra depth.

Best uses:

• Bone broth
• Beef stock
• Soups and stews
• Roasted marrow bones
• Slow cooking

Cooking tip:
For broth, simmer low and slow for several hours with water, salt, vinegar, and aromatics. For roasting, cook at high heat until the marrow softens and becomes rich and spreadable.

100% grass-finished beef bones. No grain. No antibiotics.