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

Price: ฿295 per kg

What it is — and what it's famous for

Marrow Bone & Bone Broth is famous for roasted marrow — rich, spoonable centres served straight from the bone with salt and toast, and for bones that give body and depth to home cooking when roasted first. This is Marrow Bone.

Flavour & texture

intensely rich, beefy and silky, with roasted depth that spreads like savoury butter. A pinch of flaky salt, something acidic and hot toast or bread balance the richness perfectly.

How to cook

• Best methods: roast at high heat, or grill cut-side up.
• Place cut-side up on a tray, season with salt and roast at 220°C for 15-25 minutes depending on size, until the marrow is soft, bubbling and just pulling from the bone. Watch closely at the end.
• Temperature: Cook until the marrow is completely hot, soft and translucent throughout, with no cold centre. Serve immediately while it is still spoonable.
• Rest & thaw: Rest just 2-3 minutes so it settles but stays hot. Thaw overnight in the fridge and use promptly; keep bones cold until they go into the oven.

Serving & pairs with

Serve with flaky salt, parsley salad, pickled shallots or lemon and grilled bread for spreading. Allow one to two pieces per person as a rich starter.

Product details

• Brand / origin: Marrow Bone. Grass-Fed Canoe Cut (Vertical Half-Cut)
• Feed / grade: Grass-Fed, Grass-fed
• Pack: 1pc x 1kg (±50g) ฿295