Did I just have a bad bone marrow experience?
Had never tried it before, wanted to. Ordered it at a very nice restaurant - Gordon Ramsay Steak at the Paris Hotel in Las Vegas.
Since I had never had it, I didn't know what to expect, so I didn't know whether to question or complain. I left most of it.
The problem was, I was expecting a much different texture - I had read that it was buttery, fatty...sounded perfect, since I love most fatty things.
The top was fine, but once I dug down it was a disgusting, gelatinous, BLOODY glop. Is it supposed to be that way or was it seriously undercooked, and I should have sent it back to be cooked more?
Maybe the problem was that it was described as "Demi-Roasted"...so, half roasted, half...raw?
As I said, I ate off the top (which was cooked and delicious), but left the bloody glop behind.
In my experiences it has had a gelatinous texture, but never a bloody mess. I back off from blood pudding and blood sausage.
Sounds like it was not fully cooked. While I eat my beef mooing, I find bone marrow should be fully cooked. I tend to use marrow bones in making soup, so they are fully cooked when I eat the marrow. I have occasionally roasted the bones after making the soup for a special flavor, but can't imagine eating raw/rare marrow.
Then again, I'm not a fan of Ramsay's cooking, period.
They vary a lot. One of my favorites is done well, sliced thin and served in a consume. In bone, you sound like you had more blood than I've ever seen. Though no idea how that works with the animal.