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Bone Marrow

k
Kain Natayo Jul 25, 2006 05:55 AM

I"m interested in developing some recipes involving bone marrow. Does anyone know how to get bone marrow that is prepped and ready-to-use? I imagine I will need to talk to a good butcher, but maybe someone knows of a mail order resource that I can order bone marrow. Any leads? Thoughts?

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  1. steinpilz RE: Kain Natayo Jul 25, 2006 02:45 PM

    I've only seen the marrow bones, but I do have some memory of seeing bones cut or split lengthwise and the marrow taken out whole - it might well have been in an anatomy class. I'd be surprised if this is commercially available as it seems labor intensive and perishable with limited demand, but I will be interested to see what responses you get.

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      Darren72 RE: Kain Natayo Jul 25, 2006 03:37 PM

      Here is a long thread on beef marrow, which may be helpful:
      http://www.lthforum.com/bb/viewtopic....

      2 Replies
      1. re: Darren72
        k
        Kain Natayo RE: Darren72 Jul 25, 2006 04:00 PM

        Wow, thanks for the thread Darren72! Although it mentions frozen de-boned beef marrow in 6" to 10" lengths (amazing!), it doesn't say the source. I'll have to keep looking. Thanks again!

        1. re: Kain Natayo
          d
          Darren72 RE: Kain Natayo Jul 25, 2006 06:06 PM

          I noticed that also. You could post a response and ask where he got them, or if others on that site know where to get them.

      2. Robert Lauriston RE: Kain Natayo Jul 25, 2006 04:52 PM

        De-boned marrow is a weird idea. The first step in any recipe requiring marrow should be roasting the bones.

        3 Replies
        1. re: Robert Lauriston
          k
          Kain Natayo RE: Robert Lauriston Jul 25, 2006 07:45 PM

          I'm sure that's one way of doing it. It does eliminate, though, a chance to sear the outside of the marrow and retain some kind of texture on the inside. It also eliminates possibilities of poaching or confit.

          1. re: Kain Natayo
            d
            Darren72 RE: Kain Natayo Jul 25, 2006 08:01 PM

            I agree. I'll also add that most recipes have a first step of roasting the bone because most people who buy marrow buy bones with marrow. As Kain said, though, there are other ways to prepare it.

          2. re: Robert Lauriston
            Candy RE: Robert Lauriston Jul 25, 2006 09:36 PM

            I'm with you on that one I can't imagine not roasting and or braising the marrow bones. And what would I use my marrow spoons for if it had alread been removed?

          3. JoanN RE: Kain Natayo Jul 25, 2006 09:51 PM

            Niman Ranch sells (or, at least they used to; I think they still do) frozen beef marrow without the bone in 2/lb packages. No idea what it costs.

            http://www.nimanranch.com/?promo=goog...

            4 Replies
            1. re: JoanN
              Robert Lauriston RE: JoanN Jul 25, 2006 11:15 PM

              The only relevant item on their Web site is marrow bones.

              http://www.nimanranch.com/p/163611-91...

              1. re: Robert Lauriston
                JoanN RE: Robert Lauriston Jul 26, 2006 12:16 PM

                http://www.nimanranch.com/is-bin/INTE...

                Six up from the bottom of Beef.

                1. re: JoanN
                  k
                  Kain Natayo RE: JoanN Jul 26, 2006 03:07 PM

                  Thanks so much JoanN!

                  1. re: JoanN
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                    rootlesscosmo RE: JoanN Aug 26, 2006 05:24 PM

                    Wow, kidney suet too! Many thanks--I never found that part of their web site before.

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