Beef Marrow Bone Pipe

Centre-Cut Beef Marrow Bones

The "Butcher’s Butter"—pure, decadent, and deeply flavorful. Our centre-cut marrow bones are sourced from premium Australian grass-fed beef. We specifically use the middle section of the femur (thigh) bone, as this provides the straightest "pipe" with the highest concentration of rich, creamy marrow. Once a secret of high-end French bistros, these are now a favorite for home cooks looking to add a luxurious, umami-rich element to their cooking.

The Butcher’s Tip: The "Salt Water Soak"

Before cooking, professional chefs recommend a simple prep step to ensure the marrow is pristine and ivory-colored.

The Technique: Submerge the bones in a bowl of cold water with a generous tablespoon of salt and leave them in the fridge for 12–24 hours.

The Result: This process (called "degorging") draws out any remaining blood spots and tightens the marrow, resulting in a cleaner flavor and a beautiful presentation once roasted.

The most important step: When roasting, place the bones upright (or flat-side up) in a hot oven at 220°C for about 15–20 minutes. You’ll know they’re ready when the marrow is bubbling and soft like softened butter, but before it starts to melt away completely into liquid.