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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Look for bones that are cut from the center of the femur (thigh bone). The marrow should be creamy white to pale pink, with no dark spots or dry patches.
They can be frozen for up to 6 months. Ensure they are wrapped tightly to prevent freezer burn.
Roasting is the most popular method. Season with salt and roast until the marrow is soft and slightly translucent.
Yes, marrow bones add incredible richness and healthy fats to broth, though they should be combined with joint bones for more gelatin.
High-quality grass-fed butter or tallow can provide a similar fatty richness in recipes, though the flavor profile is different.
Yes, bone marrow is high in fat and contains about 100mg of cholesterol per 100g, so it should be consumed in moderation.
It is highly recommended to soak them in salted water in the fridge for several hours to draw out blood, which results in a cleaner flavor and appearance.
Common dishes include roasted marrow on toast, Osso Buco, and Vietnamese Pho.
The marrow should be soft all the way through (test with a skewer) and just beginning to pull away from the bone, but not completely melted.
beef marrow bone is a versatile ingredient found in cuisines around the world. With 786 calories per 100g and 7 grams of protein, it's a nutritious addition to many dishes.
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