Beef Marrow Bones Canoe Style Cut

We "canoe cut" the length of the beef bone to expose the maximum amount of marrow. To prepare, lightly season with salt and pepper then roast in the oven at a high temperature, just long enough to brown the bones and let the marrow begin to bubble up. To serve, sprinkle with parsley or oregano, pair with shaved onions or microgreens, then dip or spoon the savory filling onto warm crusty bread. So delectable! Also good for homemade bone broth.

Presentation: 2 halfs per bag