Meat
Marrow
Beef marrow is the soft, fatty tissue inside long bones—rich, almost buttery when roasted, with a mild beef sweetness. It is sold in split bones or as pushed marrow for sauces and purees. Quality tracks freshness and cold chain; any sour smell means reject. Roast split bones until marrow softens and browns lightly at the edges; scoop onto toast with salt and acid. Or render gently into sauces and compound butters. Do not boil hard or the marrow washes into cloudy fat.
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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 84 g
- Saturated Fat 35.3 g
- Trans Fat 0.2 g
- Monounsaturated Fat 41.2 g
- Polyunsaturated Fat 7.56 g
- Cholesterol 120 mg
- Sodium 30 mg
- Salt 0.08 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 4 g
- Water 8.5 g
- Energy 772 kcal
- Water 8.5 g
- Protein 4 g
- Fat 84 g
- Saturated Fat 35.3 g
- Monounsaturated Fat 41.2 g
- Polyunsaturated Fat 7.56 g
- Omega-3 0.6 g
- Trans Fat 0.2 g
- Vitamins 53.3 mg
- Vitamin A 30 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.08 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 2.5 µg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
- Minerals 86 mg
- Major Minerals 85 mg
- Trace Minerals 1 mg
- Iron 1 mg
- Salt 0.08 g
- Cholesterol 120 mg
Vitamins
vitamin-b12-cobalamin: 2.5 · vitamin-a: 30 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.08 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·
Minerals
Sodium: 30 · Potassium: 45 · Calcium: 10 · Iron: 1 ·
Beef bone marrow is a soft fat depot—very energy dense. Edible marrow is mostly lipid with little residual water and a little protein matrix; water and fat are separate grams, not nested.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
French cuisine elevated roasted bone marrow as a refined table luxury.
Modern British restaurants revived marrow on toast as a signature starter.
Steakhouse and gastropub menus made marrow bones a widespread specialty.