Marrow Bones

Marrow Bones — Liquid Gold, From the Bone.

Marrow is one of the oldest delicacies there is, and one of the simplest. These grain-finished Angus bones are cut to expose the marrow inside — roast them and it turns soft, rich, and buttery, ready to be scooped out and spread on toast with a little flaky salt. It's pure, savory indulgence with almost no work.

They come from the same whole-animal cattle we raise on our Indiana pastures, and using them is our nothing-wasted philosophy in its most literal form.

Roast them hot for 15 to 20 minutes until the marrow is bubbling and just set, then serve straight away with toast, salt, and maybe a bright herb salad. Or save them for the stockpot — simmered low for hours, they build a deep, collagen-rich bone broth that's the backbone of great cooking.

Intentionally raised. For those who believe in better.