Bone marrow
Bos taurus · Meat
Top 10 pairings
Bone marrow is the soft, fatty tissue inside the long bones of cattle — most prized from the leg and shank. Pale ivory and almost firm when raw, it melts under heat into an unctuous, glossy paste that is rich, beefy and faintly nutty, traditionally scooped onto toast with parsley and coarse salt and a hallmark of nose-to-tail and fine-dining cooking.
Picking a good onedrag
Freshly cut, cherry-red, firmOff: tacky, slimy, smelling wrong
Counter freshEveryday bestSear, roast or braise, but mince needs 160°F (71°C). Pregnant? Cook all meat through.
ColourRed, a brownish cast under lights
Touch the surfaceMoist and clean, still not sticky
SmellMild, clean, faintly meaty
These cues are Beef's, and hold across its cuts; where this one differs, its own page says so.