Raw
Cooked
Beef Bone Marrow
Price range: $8.50 through $17.00
All certificates available on request (halal, health, origin)
Beef marrow bones, split lengthwise into canoes. Roast them hot until the marrow wobbles, then spread it on toast.
What it is. Beef marrow bones, split lengthwise so the marrow lies open like a canoe and cooks evenly.
Taste and texture. Soft, rich and beefy, like savory butter. Serve it with something tangy on the side: lemon, parsley, onion.
How to cook it. Hot oven, cut side up. Salt lightly and roast at 220 °C for 15–20 minutes, or in a pan over the coals, until the marrow is soft, wobbly and just starting to bubble. Scoop it onto toast with parsley, sliced onion and lemon, and eat it hot.
Pack and storage. Arrives blast-frozen and vacuum-sealed, in 500 g or 1 kg packs. Keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter, and cook it within a day of thawing.
Where it comes from. Our house line, Grillsons Select, checked by our butchers before it’s cut. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.
| Source | Grillsons Select |
|---|---|
| Chilled or frozen | Frozen |
| Sizes | 500 g · 1 kg |
| Price per kg | $17.00 / kg |
| How it is charged | On the real weight of your piece |
Cooking directions
How to cook it
Hot oven, cut side up. Or in a pan over the coals.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Method
Oven · 220 °C
Time
15–20 min
Done when
Soft and just bubbling
Serve
Straight away
Directions
- Lay the bones cut side up on a tray. A pinch of salt.
- Roast at 220 °C for 15–20 minutes, or in a pan over the coals.
- It's ready when the marrow is soft, wobbly and just starting to bubble. Any longer and it melts away.
- Scoop onto toast with parsley, sliced onion and a squeeze of lemon. Eat it hot.
🔥 Butcher’s tip
Leftover bones make a rich stock. Simmer them for a few hours with onion and a bay leaf.
Pairs well at the table
Whole loin · cut your own steaks
Striploin (Faux-Filet)
$65.00/kg
About $357.50 · ~5.5 kg$65.00/kgAbout $357.50 · ~5.5 kg
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