Beef Marrow Bones
Beef Marrow Bones
All prices shown per pack, 500g per pack,
Please note that the sizing of the bones will vary.
Packed full of grass-fed goodness to add rich flavour to your broth
There are some things in cooking that take just a tiny bit of effort but which give back huge results in return. Home-made stock is at the top of that list of things. So if you're a fan of great flavour and want to support nose-to-tail eating, grab some of our organic beef marrow bones and get them boiling. You'll never touch a stock cube again.
At Healthy Halal Online, we rear our beef cattle to the highest welfare standards and we believe that every part of the animal should be used. This includes the fats. Beef suet is a sustainable product and helps ensure no part of the carcass goes to waste.
If you looking for bones highly nutritious in collagen try using our lamb bones.
**Suitable for home freezing.
-
Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef marrow bones – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
-
Ireland
-
Un-stunned, slaughtered by hand
-
3 days, fresh
Keep Chilled, 1°C to 4°C
-
Not available
-
Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
-
Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
-
To enjoy the distinctive flavour of bone marrow, simply roast the bones with a sprinkling of seasoning for about 15 minutes, until the marrow starts to ooze and melt. Remove from the oven and scrape out onto warm toast. Sprinkle with chives and tuck in. To transform the bones and marrow into a stunning broth or stock you'll need to invest some time to get the very best results. Start by roasting your marrow bones for about 20 minutes with a couple of onions, carrots, a leek and a handful of celery. Then transfer to a large lidded casserole, cover everything with water, add seasoning and a handful of woody herbs and put into a very low oven overnight. To make sure the water doesn't evaporate, seal the lid of the pot with foil. When your cooking time is up, skim and strain the broth, discard the veg and bones and you'll be left with a deeply flavoured broth for use as a base in soups, casseroles or risottos.
-
Bone marrow is being freshly recognised as a delicious inclusion as part of a properly balanced diet, but our grandparents and great-grandparents were never in any doubt about its value. And because all of our beef cattle are reared from birth in a high-welfare, free range system, you can be assured that the marrow in their bones is untainted by chemical residues.