Meat
Femur
Beef femur is the large thigh bone—split for marrow or used whole and cracked for stock. The marrow cavity is generous; roasted halves yield spoonable, rich marrow for toast, while the bone itself builds deeply gelatinous broths. Residual meat on the shaft adds body when simmered long. Roast for brown stock or serve marrow bones under high heat until the centre softens. For stock, simmer gently for many hours and strain. Cool and lift fat. A classic French and steakhouse cut for both kitchen base and plate garnish.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 11.4 g
- Saturated Fat 5.05 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.8 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.5 mg
- Sodium 56.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 58.6 g
- Energy 203 kcal
- Water 58.6 g
- Protein 23 g
- Fat 11.4 g
- Saturated Fat 5.05 g
- Monounsaturated Fat 4.8 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.14 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 322 mg
- Major Minerals 321 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.14 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Femur of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Medieval European kitchens cracked beef femurs for marrow and long-simmered stocks.
French restaurants popularised roasted marrow bones as a luxury garnish.
American steakhouses returned split femurs to menus as marrow starters.