Full Blood Wagyu Split Marrow Bones

Details Popular amongst cavemen, sucking the marrow out of bones fell out of favor some time ago. It, instead, became something used to spice up stews and soups. This was driven, in part, by a misconception about marrow’s fat content. But in 1994, it reemerged as a luxury dish thanks to an English chef. And these stunning wagyu split marrow bones make it easy to see why his reinterpretation became so popular. Bone marrow is a fatty tissue found at the center of animal bones. While present in all animals, most marrow in the US is harvested from cattle. Once seen as an after product, the spongy meat inside is richer in vitamins than muscle meats and contains stem shells shown to boost blood production. When cooked, split marrow becomes rich and buttery. It tastes sweet and tart with a nutty aftertaste. This incredible flavor is further enhanced by the source of this particular marrow—full-blooded, American-raised wagyu cows. Descended from the first Wagyu cattle imported to the United St