Marrow Bones

$47.00 USD
$0.00 USD $47.00 USD
• Per package
Per package

5.0 average rating from 5 reviews

60oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • Cross cut marrow bones. Approximately 4 inches long (size varies), a convenient size for roasting or the stock pot
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Collagen and mineral rich. Grass finished marrow bones are the base of any nourishing bone broth
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Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished beef marrow bones are packed with rich, buttery marrow that adds depth to soups, sauces, and roasts. Since they aren’t boat-cut, the marrow is enclosed inside the bone—making them perfect for long, gentle simmering or roasting until the marrow becomes soft and scoopable. Their clean, grass-fed flavor shines whether you’re making bone broth or enjoying the roasted marrow on its own.

Cooking Ideas:

  • Bone Broth: Simmer marrow bones with aromatics for 12–24 hours for a deeply nourishing broth
  • Roasted Marrow: Roast at 425°F for 20–25 minutes, then scoop out the soft marrow and spread on toast with herbs and lemon
  • Soup Bases: Add to stews or soups to boost richness and body
  • Marrow Butter: Whip roasted marrow with herbs and salt for a decadent finishing butter

General Tips:

  • Roast or brown the bones before simmering for a richer flavor
  • Keep heat gentle when simmering—rapid boiling can cloud the broth
  • Add a splash of vinegar to help draw minerals and nutrients from the bone
  • After cooking, scoop out the marrow for spreads or sauces—it’s the best part