Meat
Bone
Beef bones—marrow bones, knuckles, necks, ribs, femurs—are the backbone of stocks, consommés, and roasted marrow service. Joint bones release collagen; long bones yield marrow. Roasting bones before simmering deepens colour and flavour for brown stock; raw bones suit white stocks and pho-style broths when managed carefully. They are prized for body in sauce and for marrow as a dish in itself. Simmer gently for hours; do not boil hard or stock goes cloudy. Roast marrow bones with salt and serve with toast. Knuckle and foot bones (where available) maximise gelatin.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.2 g
- Saturated Fat 6.49 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.49 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 69.5 mg
- Sodium 56.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.3 g
- Energy 267 kcal
- Water 48.3 g
- Protein 30.2 g
- Fat 16.2 g
- Saturated Fat 6.49 g
- Monounsaturated Fat 6.49 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.58 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 581 mg
- Major Minerals 580 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.58 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
French stock-making made roasted and raw beef bones the foundation of classical sauces.
Restaurant kitchens industrialised bone stock as the base of demi-glace and soups.
Roasted bone marrow returned as a bistro dish, not only a stock ingredient.