20 © 2017 2019 CANOE-CUT MARROW BONES Approx. 8oz Canoe-cut marrow bones are lengths of center cut femur pipe bones cross-cut to expose the marrow. Beef bone marrow is prized for its tender texture and luxurious, buttery, rich flavor. Because of marrow’s mystique and relative rarity on menus, it is perceived as very fancy and chefs can charge a premium. The canoe-cut makes the marrow easy for diners to access and the bones extremely easy for chefs to prepare. BUTCHER INFORMATION: Cut from the Leg primal. Center & cross-cut. COOKING/PLATING TIPS: Marrow bones are typically roasted. They are then either served in the bone with toast as an upscale appetizer, or the marrow is scooped out for topping steaks to add richness. To help keep diners from feeling overindulged on their first course, chefs should consider serving bone marrow appetizers with a small but potent herb or microgreen salad to balance the marrow. MENU TYPE: Medium Price Point. Bone marrow can be served on French, American, gastropub, steakhouse, and contemporary menus.