Marrow Bone. Grass-Fed Canoe Cut (Vertical Half-Cut)

The definitive choice for gourmet presentation and ease of access. These marrow bones are expertly "Canoe Cut"—split vertically down the center—to expose the full length of the rich, buttery marrow. This professional preparation eliminates the struggle of extraction, making it the ideal vessel for high-end roasting and elegant plating.

Sourced from 100% grass-fed cattle, these bones offer a clean, nutrient-dense profile. The vertical half-cut design maximizes surface area, allowing for a superior caramelization of the marrow during roasting while ensuring the natural collagen and healthy fats render into a smooth, spreadable consistency.

Why This Cut Stands Out
Canoe-Cut Presentation: A stunning vertical split that serves as its own natural dish, perfect for "bone-to-table" service.

Maximum Accessibility: The open-face design allows for effortless scooping and uniform seasoning across the entire marrow surface.

Grass-Fed Quality: Provides a vibrant, mineral-rich flavor and a higher concentration of Omega-3s compared to grain-fed alternatives.

Product Details
Cut: Marrow Bone (Canoe Cut / Vertical Half-Cut)

Preparation: Longitudinally split for open access

Diet: 100% Grass-Fed

Origin: Premium Pasture-Raised Beef

Condition: Vacuum-packed to maintain integrity and freshness

Culinary Applications
Classic Roasted Marrow: Top with a herb crust (panko, garlic, and parsley) and roast at 220°C for 15–20 minutes until bubbling and golden.

Compound Butter Base: Once roasted, whip the marrow into softened butter for a decadent "Marrow Butter" to top grilled steaks.

Gourmet Finishing: Use the rendered fat as a base for sautéing mushrooms or finishing a rich red wine reduction.

This is a premium, service-ready marrow cut—offering the visual impact and culinary convenience required for professional-grade appetizers and rich, flavor-forward cooking.