Marrow bones are sections of the animal’s femurs, cut horizontally to access the marrow inside. The marrow is a soft and fatty tissue that becomes silky and deeply flavorful when cooked. Marrow bones can be used to enrich stocks or soups, or the marrow can be scooped out and used on its own. One quick and delicious way to try marrow is to season the marrow bones with salt and pepper, roast them whole in the oven for 10-20 minutes, and then spread the marrow on toast. Pair with a bright and zesty salad to balance the fattiness of the marrow.
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.