Marrow Bones (Cross Cut)

Grass-fed beef marrow bones, cut crosswise into rounds and sold as a pair. Where the canoe cut is designed for roasting and serving at the table, the cross cut is the braise and broth maker's choice — the cylindrical shape keeps the marrow encased as it cooks, slowly melting into the surrounding liquid and adding an extraordinary richness and depth that is difficult to achieve any other way.

Drop a pair into your next pot of bone broth, beef stew, or braise and the result will be immediately apparent — a deeper, more unctuous cooking liquid that coats everything it touches. They are equally at home in a slow-cooked short rib or oxtail dish, where the marrow dissolves quietly into the sauce over several hours.

Sold as a pair and priced by weight. Select the size that best suits your recipe.

Prefer to roast and serve at the table? Check out our Marrow Bones (Canoe Cut). We also carry our own rendered grass-fed beef tallow and raw beef fat and suet in the shop.

Photographs for broth parts all use the same perspective on 3 different container sizes to help you reference the quantity you may want to purchase. This photograph uses a 7" diameter 2 quart Le Creuset Dutch oven. Others use a 10.25" diameter 5.5 quart or a 14" diameter 13.25 quart.