Beef Marrow Bone

Our beef marrow bones come from grass fed, grass finished Irish Dexter cattle raised here at Cicada Song Farms. Processed under USDA inspection and frozen at Cypress Valley Meat Processing in Pottsville and Clinton, these bones are all about deep beef flavor and silky richness.

Why you’ll love them

• The marrow is buttery and rich and adds serious body to sauces, soups, and stews.

• Roast them whole for spreadable marrow served on toast, or simmer them low and slow for an unbelievably flavorful bone broth or stock.

• They are nutrient dense and make a great base for collagen rich broths that warm you up and level up your cooking.

Cooking ideas

• Roast: Roast at 425 degrees F for 15 to 20 minutes until the marrow is soft. Scoop onto toast, sprinkle with flaky salt and parsley.

• Broth: Simmer with water, onions, carrots, celery, and a splash of vinegar for 8 to 24 hours. Strain, chill, and skim the fat for a collagen rich bone broth.

• Marrow butter: Mix warm marrow with softened butter, lemon zest, and herbs. Chill and use on steaks or roasted veggies.

Prep and storage

• Keep frozen until ready to use. Thaw overnight in the fridge.

• For best roast results, pat bones dry and warm slightly before roasting.

• Store leftover broth or marrow sealed in the fridge for up to 4 days or freeze for longer storage.

Sourced with care
Raised on pasture and fed certified organic, non GMO feed, our Irish Dexter cattle are handled with respect from field to freezer. These marrow bones are USDA processed and frozen at Cypress Valley to lock in flavor and quality.