I used to do broth with sheep bones in a pressurized way and eat the marrow but I feel like it may be applying too much heat to be able to break the bones to get the marrow for the marrow to remain healthy, there's not data on what else is in... (more)
I made a broth out of my first knuckle bone yesterday, best tasting broth by far, defintely going to request knuckles from now on, so much marrowy fatty goodness, the only concern I have is that the marrow/fat that settled on top was really... (more)
I always eat the marrow when I score grass-fed bones for bone-broth. About once a month, I can only get Whole Foods bones which are antibiotic and hormone free, but are grain fed. I feel that it is better to have some less-than-perfect... (more)
I can't seem to find the fatty acid composition of bone marrow. Some sources claim it is low in saturated fat and higher in PUFA and MUFA, but they don't provide any references. This question was asked before... (more)
H-Mart in Catonsville is a good choice. They have all sorts of cuts of meat, seafood, and crazy produce. While not all organic or grass-fed, they've got good stuff cheap. I've also been pretty successful at most of the farmer's markets.
I want to get the benefits of bone marrow but i really cannot stand the taste of eating the straight marrow. ive got packages of the small and medium thin sliced marrow bones from US Wellness meats and was wondering what to do with them. At first... (more)
Hey paleo peeps, I bought some oxtail, and I also got my hands on some marrow bones (* jumps up and down with happiness * - I had nearly given up trying to find this stuff in the UK, people here seem very scared of offal) So I decided to make... (more)
Or did I leave them in the fridge too long? I think I thawed them 5 days ago, I think. They're roasting now.
Hey guys, I just bought a marrow bone online and it arrived today - it's huge (like the size-length of my lower leg). It looks like something you would just give to a dog to chew on... not the small cut up pieces of circular bone with marrow... (more)
Hi! I made some marrow soup, and it's a gelatin in the refrigerator temperature. Can I keep it there for like a month? It seems to be so stable and unspoilable...
I'm about to make bone broth for the first time. I've just opened the fridge to get the bones. The smell is horrible. Is this normal? It's quite a a lot and i bought it directly from a grass-fed farm one week ago. Could it be spoiled? 1 Week... (more)
I'm reading recipes across the net for how to use some marrow bones I luckily found at my meat counter this weekend. However, most recipes for soup / stock suggest skimming the fat off the broth once its done. I know it could be reserved for... (more)
I love bone marrow, but I find it much easier to get it from grain-fed cows, do you think it is safe and good to eat? Do I only lose some nutrients, or am I actually taking in some toxins with the marrow?
I made roasted bone marrow for the first time, and it was not bad. Thing is, the grassfed bones cost $3 a pound here in Boston, and most of that is bone weight. The fat is really an accessory to whatever my protein is for the meal, and the... (more)
Hmm, doesn't look like you got the nicest bone. I usually get my butcher to give me the best ones with the highest ratio of fat to bone...because I'm a flirtatious gal ;) I recommend the recipe in Nose to Tail at Home. It's delicious!!!! I love... (more)
I searched the archives on marrow - and found references to putting large bones (e.g. femurs, other leg and arm bones, ribs even) into either pressure cookers or crock-pots, but from their it gets a bit fuzzy: do you just crack the bones open and... (more)
Find a local grass fed farmer, buy a quarter of mr moo cow, ask to keep bones, win win I found mine via eatwild.com
I was chomping down on some pork spare ribs for dinner tonight when I got to looking at the bones and wondering, hmm, can I eat this? I know that early humans are suspected to have benefited greatly from the consumption of marrow and I'm pretty... (more)
(Calculation corrected) I've read in a few topics here that many users eat chewable bones of bone broth/stock. I have been doing it for maybe more than a month or for a few months but currently I changed my mind. (I've been doing it... (more)
So let's say I just want to walk into Stater Bro's and buy some beef, whether it's pastured or not (I'm more and more grossed out though when it's not). What are some of the best (fattiest and tastiest) cuts? How about good bits for the tendons,... (more)
shanks, or osso bucco have a ton on marrow in the middle of them and plenty of gelatin too. Braise them and they'll taste reallly really good...haha i just posted pretty much this exact same thing in the lamb thread
I don't have access to fancy grass fed beef bones. I do have access to supermarket beef bones. If I use the supermarket bones in my bone broth, cool & allow the fat the rise to the top, and skim it off & throw it away, is that ok? Is... (more)
There is no reason to skim the fat.
I picked up some soup bones (beef) today to make stock, and I've realized a couple of them are large bones, and cut to expose a substantial chunk of marrow. If I wanted to try eating the marrow as marrow (and not just throw them in the stock... (more)
Roast the bones, devour the marrow, then make bone broth. Aside from being delicious and wonderfully rich, I don't know if there's any specific benefits. Maybe one of the other cave men or cave women can serve us some knowledge?
I've tried roasted beef marrow for the first time a couple weeks ago and it didn't seem/taste that much different from beef fat cracklings (I get suet and render it into tallow, but there are solids left over)...is it really better? or is it... (more)
I cook them for 24 hours in the slow cooker and then parts of the bones do crumble. As for marrow vs normal fat, that's a good question, and I found this post on Google Answers: Louis Arkson Inc., a manufacturer of Health Food Supplements and... (more)