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Beef Marrow

Beef Marrow Bone

Beef Marrow Bone
© Denzil Green

Beef Marrow is the soft, fatty tissue found inside the centre of bones of cattle.

The best marrow comes from shank bones. In other bones, you may get more fat than marrow.

Butchers will generally cut the bones into 2 to 4 inch (5 to 10 cm) sections of length / height, to make it easier to get at the marrow.

Beef Marrow is used in many recipes in many cuisines. People in North America are squeamish about it.

Cooking Tips

Beef Marrow adds flavour and substance to soups and sauces.

Beef Marrow can be poached or baked.

Raw marrow removed from the bone already only needs about 6 minutes of poaching.

The bones are often roasted. The marrow is then extracted to be eaten or handled on its own, then the roasted bones are simmered in water as the base for a stock.

See also:


Baron of Beef; Beef Brawn; Beef Brisket; Beef Chuck; Beef Flank; Beef Heart; Beef Kidney; Beef Leg; Beef Liver; Beef Marrow; Beef Rib; Beef Round; Beef Shank; Beef Short Loin; Beef Sirloin; Beef Steaks; Beef Stock; Beef; Braising Beef; Bresaola; Calf's Liver; Calves' Fry; Chianina Beef; Chipped Beef; Dripping; Filet Mignon Day; Girello; Institutional Meat Purchase Specifications; Kobe Beef; Montreal Smoked Meat; Ox Palate; Oxtails; Pastrami; Pot Roasts; Sausages; Suet; Wadschinken; Wagyu Beef

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Also called:

Midollo di bue (Italian)


Oulton, Randal. "Beef Marrow." CooksInfo.com. Published 29 September 2010; revised 08 December 2010. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/beef-marrow>.

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