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 mostly the same as the fat cracklings?
also, I've heard you can eat the bones directly after a lot of cooking...but just how much cooking and at what temps must they be cooked at, since I've used the same bones in a couple slow cooker recipes and they haven't softened at all.
asked byxue (450)
Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!
on August 06, 2011
at 01:14 PM
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 Skin Care products, sells a product called Vita-Bone Marrow ( http://www.arkson.com/health/vbone.htm ). They state the following:
???Bone Marrow is the essence of all vertebralis. It contains all of the necessary nutrients to the human body, such as proteins, vitamins, complex B, minerals (calcium , magnesium, zinc ). Bone Marrow also contains Lecithin and Methionine.
The result is a formula displaying the following properties:
Helps maintain healthy cholesterol level Anti-inflammatory Antispasmodic Promotes a strong immune system???
It's the choline (lecithin) that would've assisted early man with brain and nervous system development, I reckon.
on August 06, 2011
at 04:57 PM
The marrow i source from local farm tastes clearly different than tallow that i made from the same beef. Marrow tastes much milder grassier and more "fruity", frankly alot better. Tallow isnt so nice tastewise. I use it when other flavor mask the tallow flavor. But marrow fat is much more preicous and takes a ton of bones to render alot of it.
I am sure marrow is one of the most nutrious fats on a cow. Only second to brains, but good luck sourcing them ;)