Beef marrow bones are the large, dense bones of cattle, typically from the femur, tibia, or shank, that contain rich, fatty bone marrow. These bones are widely used in cooking to extract their deep umami flavor and nutrient-dense marrow.
When roasted, the marrow becomes soft and buttery, making it perfect for spreading on toast or mixing into dishes for added richness. Beef marrow bones are also commonly simmered in soups and broths, such as bone broth, to release their collagen, minerals, and savory essence, contributing to both flavor and nutrition.
