Wagyu Marrow Bones

Marrow bones cut into rounds, from our own Fullblood Wagyu. Marrow is the richest thing on the animal, and roasted properly it renders to something closer to butter than to fat.

Roasting: stand them cut side up on a sheet pan and roast at 450°F for 15 to 20 minutes, until the marrow is soft through and just starting to bubble at the edges. Do not wander off at the end. Past that point it renders out into the pan and you lose it. Scoop onto toast with flaky salt and a sharp parsley salad to cut the richness.

For broth: roast first for colour, then simmer long. The marrow and connective tissue are what give a stock real body.

Sizes: S (0.4-0.7 lb), M (0.71-1.0 lb). These are the round cut. If you want the halved presentation bone, that is our canoe cut.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.