Grass-Finished Beef Marrow Bones, Canoe Cut

Grass-finished beef marrow bones are split lengthwise in a canoe cut, making them easy to roast and serve.

When roasted, the marrow becomes rich, buttery, and deeply savory. This cut is a favorite for chef-style appetizers, spreading over toasted bread, adding depth to sauces, or enriching homemade broth.

Best uses:

• Roasted marrow bones
• Appetizers
• Bone broth
• Sauce enrichment
• Steakhouse-style meals

Cooking tip:
Roast cut-side up at high heat until the marrow is soft and lightly browned. Serve with flaky salt, herbs, and toasted bread, or add to broth for extra richness.

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