© 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.
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.