Wagyu Reserve Marrow Bones (Canoe Cut)

Canoe-cut marrow bones are split lengthwise, which exposes the whole length of marrow and makes it easy to season and scoop.

Roasting: lay them cut side up on a sheet pan, salt them, 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 the marrow renders into the pan. Scoop onto toast with flaky salt and a sharp parsley salad.

For broth: roast first for color, then simmer long. The marrow gives a stock real body.

Every pack is individually weighed. Choose your size above.

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

What Reserve Means

Reserve is limited to carcasses measuring 40% DMp or higher on the MIJ camera. Not every carcass makes it. How we grade every carcass