Canoe-Cut Marrow Bones

Canoe-Cut Marrow Bones

$16 $16
Ships frozen
2 lb
$8/lb

Marrow bones might be the lowest risk, highest reward crowd pleaser on the whole animal.

With nothing but salt, fat, and your oven, they make a luxurious, buttery spread that can turn any toast-like-object into a work of art.

Place the bones on a baking sheet, marrow side up. Lightly drizzle with olive oil, salt and pepper. Roast at 475° for 45-60 minutes, or until the bones have browned and the marrow bubbles ever so slightly. Scoop, spread, and enjoy. 

4 per pack

Barley-Finished Dry-Aged Sustainable


Free shipping on orders $150+

Our butchery processes orders within two business days. You will receive an email when your order is out for delivery. 

Pick up is every Friday from 11-5 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product. If you're unable to pick your order up during our normal pickup times, please email us at retail@creamcomeats.com. We're happy to accommodate other pickup times.

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ABOUT THE PROGRAM

British Baldies
British Baldies

California & Washington, CA

Our flagship British Baldies program satisfies the serious carnivore looking for an elevated version of an archetypal young steer.

After years searching for a scalable and sustainable finished beef program, we decided to aggregate our own. We outlined our standards for taste, performance, sustainability, and scalability, and brought in our vertically integrated ranching partners at Prather Ranch and Klingeman Family Farms. 

British Baldies spend 12–16 months on open range pasture. As the Angus/Hereford/Shorthorn crosses approach full size, they’re finished on a no-corn, no-soy mix of barley, triticale (wheat & rye), and straw. The grains are slowly introduced into the steers’ diet to ensure an easy digestive transition from native range to grain. The animals have easy access to open pasture, fresh water, and shade throughout finishing. Our finishing process takes 90-150 days. The animals are harvested onsite in the ranches' Certified Humane abattoirs.

Finally, the key to this beef’s fully developed flavor and exceptional performance is dry-ageing the whole carcass 14–21 days. Hanging the carcass whole intensifies all the traits we were looking for in a young steer program—slowly breaking down the connective tissue of an already tender beast, shedding water weight, and concentrating intense flavor across all cuts.

It’s a real and rare treat to enjoy grain-finished beef that's also 100% corn-free and soy–free. The British Baldies flavor profile is uniquely beefy—the richly marbled lean meat shines while still providing an unctuous full–flavored fat that caramelizes quickly without “greasing out” like corn and soy-finished beef.


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