Description Our marrow bone boats are cut from beef leg bones—typically the femur or cannon—and split lengthwise for a dramatic presentation and easy access to the soft, buttery marrow within. These are the same bones that chefs use for restaurant-quality starters, and they’re increasingly popular in home kitchens too. Sourcing We select bones from native and heritage cattle raised in North Yorkshire, including breeds like Dexter, Belted Galloway, and Hereford. All animals are pasture-raised with a focus on welfare and sustainability. The bones are aged for at least 7–10 days before being sawn ready for use. About the Cut The “boat” shape is achieved by sawing the bones lengthways, which exposes more marrow than cross-cut sections. This not only makes them easier to roast but also allows for more even cooking. Expect long, clean lines of creamy-white marrow surrounded by dense bone—perfect for scooping with a spoon or spreading on toast. Cooking Methods Roast at 220°C for 15–20 minutes until the marrow bubbles gently but hasn’t fully liquified. Serve straight from the oven with coarse sea salt, crusty bread, and perhaps a parsley, shallot & caper salad for brightness. Stock base: after scooping out the marrow, use the roasted bones to enrich broths and stews. Enhancer: Whisk marrow into sauces or risottos for added depth. Nutritional Value & Health Benefits Bone marrow is high in healthy fats, collagen, and micronutrients such as iron, phosphorus, and vitamins A and K2. It’s a dense energy source that can support joint, skin, and immune health when enjoyed in moderation. For those following keto or carnivore diets, marrow bones are a prized source of nutrient-rich fat.
