Ingredient

Bovine marrowbone

The Rich Essence of Bone Marrow

Bovine marrowbone is the bone from the leg or shin of a cow, containing the soft and fatty marrow inside. It has a creamy texture and a rich, savory taste that is often described as buttery or nutty. When cooked, the marrow becomes soft and spreadable, making it a luxurious addition to soups, stews, and sauces. It is also commonly used in traditional dishes like osso buco and beef bourguignon.

Mammals and birds meat and products thereof› Animal offal and other slaughtering products› Animal other slaughtering products› Mammals other slaughtering products› Bovine other slaughtering products

Bovine marrowbone has a rich, buttery flavor with a savory undertone, reminiscent of roasted meat and nuts.

Origins and history

The use of bovine marrowbone in cooking dates back centuries, with evidence of its consumption in ancient civilizations such as the Egyptians and Romans. It has been highly regarded for its nutritional value and culinary versatility. In many cultures, the act of extracting and savoring the marrow is considered a delicacy and a sign of respect for the animal.

Nutritional information

Bovine marrowbone is a good source of healthy fats, vitamins, and minerals, including iron, calcium, and phosphorus. It is also high in calories due to its fat content, so it should be consumed in moderation as part of a balanced diet.

Allergens

Bovine marrowbone may cause allergic reactions in individuals with beef or bone marrow allergies.

How to select

When selecting bovine marrowbone, look for bones that are fresh, with a pinkish color and no signs of discoloration or foul odor. The bones should be intact and free from cracks or fractures. Opt for bones from grass-fed or pasture-raised cows, as they tend to have a richer flavor and higher nutritional value.

Storage recommendations

To store bovine marrowbone, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator and use it within 2-3 days of purchase. If you need to store it for a longer period, consider freezing it. Frozen bovine marrowbone can be kept for several months.

How to produce

Producing bovine marrowbone requires the expertise of professional butchers and meat processors. It involves extracting the marrow from the bones and preparing them for culinary use. It is not recommended for amateur producers due to the complexity and specialized equipment involved.

Preparation tips

Before using bovine marrowbone, it is important to roast or cook it to enhance its flavor and ensure it is safe to consume. To extract the marrow, gently tap the bone with a mallet or the back of a knife to loosen it. Then, use a small spoon or knife to scoop out the soft marrow. The marrow can be spread on toast, used as a flavoring agent in sauces and soups, or added to dishes like risotto or mashed potatoes for a rich and creamy texture.

Culinary uses

Bovine marrowbone is commonly used in traditional dishes like osso buco, where the marrow is cooked and served alongside braised meat. It is also used to add richness and depth to soups, stews, and sauces. In fine dining, it is often used as a luxurious garnish or ingredient in dishes like beef tartare or bone marrow custard.

Availability

Bovine marrowbone is commonly available in butcher shops, specialty meat markets, and some supermarkets. It is more commonly found in regions with a strong culinary tradition and appreciation for high-quality meats.