Meat|Fat | Keto Carnivore Gluten Free

Marrow

Bos taurus Allergen-Free
Marrow

Sourcing & Taxonomy

  • Family Bovidae
  • Primary Cuisine French|Italian|British
  • Seasonality Year-Round
  • Source Bone (typically beef or lamb)

The Forktionary Angle

"Reclaiming ancestral flavors for modern palates."

Definition

The soft, fatty tissue found inside animal bones, prized for its rich, buttery flavor and velvety texture, often roasted.

Sensory Profile

TasteRich, Buttery, Umami, Meaty, Slightly Sweet
TextureCreamy, Smooth, Velvety, Melts-in-mouth
AromaRoasted Meat, Rich, Fatty
AcidityLow

Technical Metrics

Collagen Content

High (beneficial for joints)

Common Culinary Use

Roasted, stocks, sauces, spreads

Storage (Fresh)

1-2 days refrigerated, several months frozen

Nutrition Facts

Per 100g
Calories786 kcal
Total Fat84.7g
Saturated Fat35.8g
Trans Fat3.2g
Cholesterol159mg
Protein3.5g
Total Carbohydrate0g
Dietary Fiber0g
Total Sugars0g
Calcium10mg
Iron2mg
Potassium40mg

Chef’s Secret

To extract marrow easily, soak bones in cold salted water for 12-24 hours, changing water several times, then roast at high heat until shimmering and soft.

Substitutions

Best Match

Foie Gras

1:1

Offers a similar luxurious, rich, and fatty mouthfeel, though flavor is distinct.

Rendered Bacon Fat

1:1

Provides a rich, savory, and fatty element, suitable for cooking or spreading.

Duck Fat

1:1

Offers a rich, savory fat for cooking or as a spread, though less intensely buttery.

High-quality Butter (Browned)

1:1

Provides richness and nutty notes, good for finishing dishes, but lacks the unctuous texture.

Buying Guide

Source from a butcher; look for clean, cut bones (often canoe-cut) with pinkish-white marrow.

Flavor Pairings

Toasted bread sea salt parsley salad red wine beef roasted vegetables.