Canoe-Cut Marrow Bones (Grass-Fed & Grass-Finished)

The Local Markethouse Verified independent store

→

Canoe-cut beef marrow bones from Veteran’s Liberty Ranch. Cut lengthwise to expose the marrow, these bones come from fully grass-fed, grass-finished cattle and make it surprisingly simple to create the kind of rich, savory dish usually reserved for a steakhouse menu. Sourcing & Practices Veteran’s Liberty Ranch raises cattle on open pasture using regenerative, rotational grazing practices. Their cattle are fully grass-fed and grass-finished—never switched to grain at the end—and raised without added hormones or antibiotics. The canoe cut runs lengthwise through the bone, leaving the marrow exposed and easy to season, roast, scoop, and serve. What to Expect Beef marrow becomes rich, buttery, and deeply savory as it roasts. Canoe-cut bones offer plenty of exposed surface area, helping the marrow cook evenly while making it easy to scoop directly from the bone. Serve roasted marrow with toasted sourdough, flaky salt, fresh herbs, lemon, or a bright, acidic salad. The roasted bones can also be saved and added to a batch of beef stock. How to Use Thaw completely in the refrigerator. Arrange the bones cut-side up on a rimmed baking sheet and season lightly with salt. Roast at 450°F for approximately 15–20 minutes, until the marrow is hot, softened, and beginning to bubble. Cooking time may vary depending on the thickness of the bones. Serve immediately with toast or crostini. Avoid roasting too long, which can cause the marrow to fully melt out of the bones. About the Ranch Veteran’s Liberty Ranch raises fully grass-fed, grass-finished beef with an emphasis on healthy animals, thoughtful land stewardship, and direct relationships with local families. Their regenerative grazing approach allows cattle to move regularly across pasture while supporting the health of the soil and forage. Learn more about Veteran’s Liberty Ranch on our Partner page. Quick Details Raised by: Veteran’s Liberty RanchSize: 1 lbCut: Canoe-cut beef marrow bonesFeeding practices: Fully grass-fed and grass-finishedRanching practices: Pasture-raised and regeneratively rotationally grazedBest for: Roasting, spreading over toast, appetizers, steakhouse-style dinners, and beef stockStorage: Keep frozen. Thaw completely in the refrigerator before cooking.Cooking note: Roast cut-side up at 450°F for approximately 15–20 minutes. Show more