KNOW YOUR MEAT CUTS - MARROW BONE?
KNOW YOUR MEAT CUTS – MARROW BONE?
WHAT ARE MARROW BONES AND WHERE DO THEY COME FROM?
A Marrow Bone is the culinary and butchery term for either the Femur, Shank or Tibia bone of a steer that is cut for eating.
In Butchery, the smaller the bone, the less Marrow. As the Femur is the largest bone in the animal, it has the best Marrow to Bone ratio. As the Femur Bone is straight, this allows for easy and uniform cuts for Butchers and easy cooking to the precious Marrow when eating.
Bone marrow is a type of spongy tissue in the centre of bones. It’s most concentrated in the spine, hip, and thigh bones.
It contains stem cells that develop into red blood cells, white blood cells, or platelets, which are involved in oxygen transportation, immune function, and blood clotting.
The bone marrow of animals like cows, lambs, caribou, and moose is commonly consumed in many types of cuisine.
WHAT DOES BONE MARROW TASTE LIKE?
- Bone Marrow has a rich, creamy, nutty flavour due to the high-fat content and a subtle umami beefy taste.
- Bone Marrow, when roasted, needs nothing more than salt and Pepper for its taste to elevate
- Bone Marrow texture best described as a Thick Beefy Butter hence the nicknames “ Meat Butter” or “Butchers Butter”.
- Raw Bone Marrow will smell fresh and slightly sweet. When cooked, its aroma deepens considerably to that of roasted fatty beef.
It has a rich, slightly sweet flavour with a smooth texture and is often served alongside toast or used as a base for soup. Bone marrow can also be used to make bone broth or spread over bread, roasted vegetables, or meat dishes.
CROSS CUT VERSUS CANOE CUT MARROW BONES - WHICH IS BETTER?
Both ways end up with the very same tasty results. Cross Cut Marrow bones are perhaps quicker to cook, allow easy access to the precious marrow and give better portion control.