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Whenever we butcher boneless shanks, we set the bones aside. Marrow bones are one of man’s oldest food sources—dating back to when we were more scavengers than hunters. In the 1680s, well-mannered Europeans invented a special elongated spoon to extract the rich, buttery marrow with grace. Beef bone marrow is still enjoyed in many cultures around the world, from England and France to Hungary, Mexico, Nepal, and Vietnam. Grass-fed beef bones have the best and most nutritious marrow, so give these a try if you’re at all inclined — your dog will happily devour any leftovers. Roasted marrow also makes a wonderful savory flan that’s fantastic with confit onions.