Bone Marrow Canoe Cut

Description

Not all beef bones are equal when it comes to marrow. Our Beef Bone Marrow is sourced specifically from the hindquarter of grass-fed cattle — the leg bones that are naturally dense with the rich, creamy marrow that makes this product so sought after.

This is the bone to buy if you're after genuine roasting marrow — the kind you scoop straight from the bone and spread onto toasted sourdough, or stir through a pan sauce for an instant hit of deep, buttery flavour. The marrow from hindquarter bones is significantly richer and more abundant than that found in forequarter bones, which is exactly why we list them separately.

Bone marrow canoe cut is best roasted in a hot oven or air fryer. The marrow softens and pools in the bone cavity, turning silky and spreadable — like the most luxurious, deeply savoury butter you've ever tasted. Scoop it straight onto thick, toasted sourdough and finish with a pinch of flaky salt. It really is that simple.

If you prefer the convenience of an air fryer, just ask us to cut the bones in half — they'll fit perfectly in most standard air fryer baskets and cook up beautifully in around 10–12 minutes.

Want it cut differently - Let us know in the instructions.

Whether you serve it as an entree, a side alongside a quality steak, or as the centrepiece of a share-style spread, this is a product that delivers both extraordinary flavour and serious wow factor.

Quick Facts

• Type/Cut: Bone marrow, canoe cut (split lengthwise from the beef femur)
• Best for: Roasting and serving as an entree or side; enriching sauces, compound butters, and bone broth
• Flavour/texture: Rich, deeply savoury, and buttery — smooth and spreadable when roasted
• Prep notes: Roast cut-side up in a hot oven (220–230°C) for 15–20 minutes; or air fry at 200°C for 10–12 minutes (ask us to cut in half for air fryer fitting); serve immediately

Why Canoe Cut?

The canoe cut exposes the full length of the marrow in a single open cavity, making it much easier to cook evenly and serve beautifully compared to cross-cut (round) sections. The marrow softens and pools in place as it heats, ready to scoop and spread directly from the bone.

🔥 Why You'll Love It

• ✅ Restaurant-quality presentation and flavour — at home, in under 20 minutes
• ✅ Rich, silky, deeply savoury marrow that melts like butter on toast
• ✅ A true nose-to-tail product that wastes nothing and rewards everything
• ✅ Versatile — serve as a starter, a side to steak, or use in sauces and compound butters
• ✅ Air fryer friendly — ask us to cut in half, and it's done in about 10–12 minutes
• ✅ A genuine conversation starter — this is the kind of dish people remember

Cooking Tips

• Place bones cut-side up on a foil-lined baking tray — this keeps the marrow contained as it softens and renders.
• Roast in a preheated oven at 220–230°C for 15–20 minutes. The marrow is ready when it is soft, slightly translucent, and just beginning to pull away from the edges of the bone.
• Don't overcook it — if the marrow liquefies and runs out of the bone, it has gone too long. Keep an eye on it from the 15-minute mark.
• Season simply with flaky sea salt and cracked pepper before serving. Less is more — the marrow has all the flavour it needs.
• For added depth, top with a simple herb mix of finely chopped parsley, garlic and a squeeze of lemon before the final few minutes in the oven.
• Serve immediately — bone marrow is best eaten straight from the oven while it is still hot and silky.

Air Fryer Method:

• Ask us to cut your canoe bones in half so they fit easily into a standard air fryer basket.
• Place cut-side up and air fry at 200°C for 10–12 minutes. Check from the 10-minute mark — the marrow should be soft and slightly pulling away from the bone edges.
• The same timing rules apply: pull them as soon as they're there. The air fryer gives a slightly quicker result with a nicely caramelised edge.

Serving Ideas

• Scoop the roasted marrow onto thick slices of toasted sourdough with flaky salt — the classic preparation, and for good reason.
• Serve alongside a quality steak as a side, or stir a spoonful of marrow through a pan sauce just before plating for an incredible richness.
• Set up a share-style entree board with the roasted bones, toasted bread, cornichons or pickled onions, a fresh herb salad and a squeeze of lemon to cut through the richness.

Add Bone Marrow – Canoe Cut to your next order and bring one of the great restaurant classics into your own kitchen.