Beef Marrow Bones

What it's good for:

Roast them cut-side up in a 450°F oven for 15–20 minutes until the marrow is bubbling and pulling away from the bone. Sprinkle with flaky salt and serve with crusty bread.

Or use them to make bone broth, simmer with vegetables and aromatics for 12–24 hours. Good broth from good bones is noticeably different from anything in a carton.

Here's what you're getting:

Beef marrow bones are rich in bone marrow, a fatty, nutrient-dense tissue packed with healthy fats and collagen. The bones themselves release collagen that breaks down into gelatin when simmered for broth.

From cattle raised on pasture. Pasture-raised bones produce richer broth.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed beef marrow bones in the fridge for 1-2 days, or refreeze immediately if not using.