GRASS Finished Beef Marrow Bones

What it's good for: 

Roast them cut side up at 450 degrees for 15 to 20 minutes until the marrow is soft and just starting to pull away from the bone. Scoop it out and spread it on toasted bread with a little flaky salt. That's it. Simple and worth every minute.

Simmer them low and slow for bone broth. Add aromatics, cover with cold water, and let it go for 12 to 24 hours. The collagen and gelatin that cook out give the broth that thick, rich texture that store-bought can't replicate.

Also works added to soups, stews, or braises for depth of flavor throughout the cooking process.

Here's what you're getting:

These marrow bones come from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, rich flavor that comes from a 100% grass diet.

That life on pasture matters here. Grass-finished marrow has a better fatty acid profile than conventional beef bones, including higher levels of omega-3s and conjugated linoleic acid. It's also free of the hormones and antibiotics that conventional bones carry along with them.

Marrow is one of the most nutrient-dense parts of the animal, loaded with collagen, gelatin, and healthy fats. It fell out of fashion for a while but it never stopped being useful. Good bones make good broth, and good broth makes everything else better.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight before roasting or simmering. Once thawed, use within 1 to 2 days. Cooked bone broth keeps in the refrigerator for up to 5 days or freeze it in portions for later.