Canoe-Cut Marrow Bones
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
Free shipping on orders $150+
It takes our butchery up to 2 business days to prepare your order. Once your order is ready you will receive a shipment confirmation.
Out of state orders ship Monday and Tuesday.
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Bay Area orders ship Monday through Friday.
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ABOUT THE PRODUCER
Preserving the art of whole animal utilization is core to our mission. We put every part of the animal to work. That means for every beautiful prime steak and chop we cut, we find a home for all the tasty trim.
At our East Oakland USDA cut and wrap facility we specialize in whole animal and primal dry aging, grinding and pattie making, marinating and tumbling, and preparing fresh sausage. We make our own bacons, hot dogs, and smoked sausages in collaboration with our longtime Non-GMO, Food Alliance Certified hog producer, Klingeman Farms, with our Smoke Shack partners in Washington.