Beef Bone Marrow

Beef marrow bones are incredibly nutritious and have become a sensation in recent years. Once roasted, their marrow becomes gelatinous and has the most sensational flavour. Marrow bones are rich in natural fat and collagen, prized for their deep, savoury flavour when roasted. As they cook, the marrow softens into a rich, yielding texture with an intensely beefy finish.

Best roasted in a hot oven or BBQ until bubbling, then scooped from the bone and served simply on toasted sourdough with sea salt and black pepper. Also excellent for enriching stocks, sauces and slow-cooked dishes.

Sourced from Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland. Try them in Fergus Henderson's famous marrow and parsley salad from the St John cookbook.