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by 3280 · about 3 hours ago

I don't have access to fancy grass fed beef bones. I do have access to supermarket beef bones. If I use the supermarket bones in my bone broth, cool & allow the fat the rise to the top, and skim it off & throw it away, is that ok? Is... (more)

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Eugenia 0 · January 30, 2013 at 6:12 AM

There is no reason to skim the fat.

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by 1195 · about 3 hours ago

I always eat the marrow when I score grass-fed bones for bone-broth. About once a month, I can only get Whole Foods bones which are antibiotic and hormone free, but are grain fed. I feel that it is better to have some less-than-perfect... (more)

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Varelse 0 · November 11, 2012 at 4:39 PM

I would eat it, for sure. Eating Paleo in general is orders of magnitude better than SAD - grain-fed vs grass-fed, while certainly better, won't give you nearly as much of an advantage as simply switching to Paleo. I don't remember which WAPF... (more)

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by 3521 · about 3 hours ago

I can't seem to find the fatty acid composition of bone marrow. Some sources claim it is low in saturated fat and higher in PUFA and MUFA, but they don't provide any references. This question was asked before... (more)

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Mscott 0 · September 08, 2012 at 8:29 AM

I found a few studies on the fatty acid composition of marrow fat in various animals: Caribou: http://www.sciencedirect.com/science/article/pii/0010406X69913140 Dall sheep: http://www.sciencedirect.com/science/article/pii/0305049175900966 Ox:... (more)

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by 5 · about 3 hours ago

I want to get the benefits of bone marrow but i really cannot stand the taste of eating the straight marrow. ive got packages of the small and medium thin sliced marrow bones from US Wellness meats and was wondering what to do with them. At first... (more)

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Baba 0 · May 03, 2012 at 5:40 AM

My mother used to make marrow dumplings. Now they were made with breadcrumbs, which you would have to replace with almond or coconut flour. Heat marrow bones (in your broth) until you can scoop the soft marrow out (100-150g). Cream and add one... (more)

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by 3197 · about 3 hours ago

Hey paleo peeps, I bought some oxtail, and I also got my hands on some marrow bones (* jumps up and down with happiness * - I had nearly given up trying to find this stuff in the UK, people here seem very scared of offal) So I decided to make... (more)

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Joshua_1 0 · February 28, 2012 at 1:44 PM

First off, I usually strain and chill my oxtail broth, allowing the fat to rise to the top so I can skim it in one big "disk". I like to fry rutabaga "hash" with it... delicious. What's left, should be a semi-solid block of gelatin. Marrow... (more)

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by 2435 · about 3 hours ago

Or did I leave them in the fridge too long? I think I thawed them 5 days ago, I think. They're roasting now.

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Rogue_Nutritionist 0 · October 04, 2011 at 7:01 PM

If they smell anything let less than appetizing, toss them...dogs' stomachs can handle older meat than ours, so that's an option.

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by 455 · about 3 hours ago

I've tried roasted beef marrow for the first time a couple weeks ago and it didn't seem/taste that much different from beef fat cracklings (I get suet and render it into tallow, but there are solids left over)...is it really better? or is it... (more)

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Elizabeth_Wells_1 0 · August 06, 2011 at 1:14 PM

I cook them for 24 hours in the slow cooker and then parts of the bones do crumble. As for marrow vs normal fat, that's a good question, and I found this post on Google Answers: Louis Arkson Inc., a manufacturer of Health Food Supplements and... (more)

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by 720 · about 4 hours ago

Hey guys, I just bought a marrow bone online and it arrived today - it's huge (like the size-length of my lower leg). It looks like something you would just give to a dog to chew on... not the small cut up pieces of circular bone with marrow... (more)

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Jan_1 0 · July 02, 2011 at 6:38 AM

i would hack saw the joint knuckles, most collagen so this should go to a stock pot, then i would cut it about 3 inch pieces and roast them in the oven, i do roast all the bones that go to a stock first. Use a coarse saw, the marrow fat blocks the... (more)

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by 571 · about 4 hours ago

I'm about to make bone broth for the first time. I've just opened the fridge to get the bones. The smell is horrible. Is this normal? It's quite a a lot and i bought it directly from a grass-fed farm one week ago. Could it be spoiled? 1 Week... (more)

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Simibee 0 · May 28, 2011 at 5:16 PM

Definitely toss them; always trust your nose. 1 week is plenty of time for meat to spoil, even if it has been refrigerated (and there is no guarantee that the bones were fresh when you bought them 1 week ago). Marrow especially is sort of like a... (more)

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by 5132 · about 4 hours ago

I've made a few bone broths. I first gathered all the bones that came from my meats: mostly, beef but also some pork and lamb. Then I discovered big marrow bones. I put some vinegar and boil until the marrow is dissolved from the core and the... (more)

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tartare 0 · April 30, 2011 at 11:09 PM

what you're missing is roasting your marrow bones for a bit and eating them with some chopped parsley and sea salt. If they're not sawed in half you can essentially pop the fat out by running a knife along the side and tapping the roasted bone... (more)

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by 1702 · about 4 hours ago

I'm reading recipes across the net for how to use some marrow bones I luckily found at my meat counter this weekend. However, most recipes for soup / stock suggest skimming the fat off the broth once its done. I know it could be reserved for... (more)

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Erica_2 0 · April 04, 2011 at 3:52 PM

Skimming stock is usually done to preserve the clarity of the soup (the same principle applies to never bringing stock to a boil and instead letting it barely simmer at a "lazy bubble"). Personally I prefer the more unctuous nature of unskimmed... (more)

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by 400 · about 4 hours ago

I'm going to purchase bone marrow for the first time this week, but have no idea what to look for in good bone marrow. What should I look for? How much do I need to buy for a meal?

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Finn_3 0 · February 21, 2011 at 4:13 PM

Look for good fat to bone ratio, basically. I usually request mine cut length-ways rather than quartered. This: http://www.familyfriendlyfood.com/wp-content/uploads/2009/03/brasabonemarrow.jpg Rather than this:... (more)

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by 3509 · about 4 hours ago

I love bone marrow, but I find it much easier to get it from grain-fed cows, do you think it is safe and good to eat? Do I only lose some nutrients, or am I actually taking in some toxins with the marrow?

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PortlandAllan 0 · January 29, 2011 at 7:37 AM

I'd eat them. Don Matesz did a great series of posts on conventionally raised beef. The last one of which looked at O6 vs. O3. The long and short of it is all cattle are raised on grass. Grass is the source of O3. The difference with feedlot... (more)

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by 2485 · about 4 hours ago

I was chomping down on some pork spare ribs for dinner tonight when I got to looking at the bones and wondering, hmm, can I eat this? I know that early humans are suspected to have benefited greatly from the consumption of marrow and I'm pretty... (more)

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Acton 0 · March 01, 2010 at 5:28 AM

The bone marrow from long, hollow bones is easiest to access. Femurs, arm bones, and shanks contain yellow marrow in the hollow part that slides out when you cook them. Bones like ribs, hips, and necks are foamy/spongy inside, so there is no... (more)

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by 787 · October 22, 2014 at 4:14 AM

I made a broth out of my first knuckle bone yesterday, best tasting broth by far, defintely going to request knuckles from now on, so much marrowy fatty goodness, the only concern I have is that the marrow/fat that settled on top was really... (more)

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by 598 · October 22, 2014 at 4:09 AM

So let's say I just want to walk into Stater Bro's and buy some beef, whether it's pastured or not (I'm more and more grossed out though when it's not). What are some of the best (fattiest and tastiest) cuts? How about good bits for the tendons,... (more)

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whistlerski 0 · September 04, 2013 at 11:22 AM

shanks, or osso bucco have a ton on marrow in the middle of them and plenty of gelatin too. Braise them and they'll taste reallly really good...haha i just posted pretty much this exact same thing in the lamb thread

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by 2485 · October 22, 2014 at 3:29 AM

I picked up some soup bones (beef) today to make stock, and I've realized a couple of them are large bones, and cut to expose a substantial chunk of marrow. If I wanted to try eating the marrow as marrow (and not just throw them in the stock... (more)

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NewPaleoMamaAz 0 · January 06, 2012 at 11:21 PM

Roast the bones, devour the marrow, then make bone broth. Aside from being delicious and wonderfully rich, I don't know if there's any specific benefits. Maybe one of the other cave men or cave women can serve us some knowledge?

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by 5853 · October 22, 2014 at 3:11 AM

What is the fatty acid composition of beef bone marrow fat? I have been roasting organic marrow bones for lunch salad for some time, and saving the fat drippings on my cast iron skillet, i jar it and save for later use.I have noticed that its more... (more)

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Katherine 0 · April 03, 2011 at 3:27 PM

Thus far, I've not been successful in finding bone marrow nutrient analysis down to the specific phospholipids. Apparently it does contain considerable amounts of phosphatidylcholine and phosphatidylserine but references weren't available. By... (more)

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by 24523 · October 22, 2014 at 3:05 AM

I made roasted bone marrow for the first time, and it was not bad. Thing is, the grassfed bones cost $3 a pound here in Boston, and most of that is bone weight. The fat is really an accessory to whatever my protein is for the meal, and the... (more)

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Bread_Eating_Beelzebub 0 · September 14, 2010 at 12:59 AM

Hmm, doesn't look like you got the nicest bone. I usually get my butcher to give me the best ones with the highest ratio of fat to bone...because I'm a flirtatious gal ;) I recommend the recipe in Nose to Tail at Home. It's delicious!!!! I love... (more)

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by 230 · October 22, 2014 at 3:05 AM

I searched the archives on marrow - and found references to putting large bones (e.g. femurs, other leg and arm bones, ribs even) into either pressure cookers or crock-pots, but from their it gets a bit fuzzy: do you just crack the bones open and... (more)

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Stephen_Aegis 0 · July 20, 2010 at 2:58 AM

Find a local grass fed farmer, buy a quarter of mr moo cow, ask to keep bones, win win I found mine via eatwild.com

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by 5 · October 21, 2014 at 4:43 AM

I used to do broth with sheep bones in a pressurized way and eat the marrow but I feel like it may be applying too much heat to be able to break the bones to get the marrow for the marrow to remain healthy, there's not data on what else is in... (more)

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jake3_14 0 · August 11, 2014 at 9:20 PM

>...there's not data on what else is in the broth other than gelatin...glysineprolineglucosamine sulfateall the minerals from the bone matrixAll these elements are nececessary to repair and maintain joint tissues. (more)

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by 5 · October 21, 2014 at 4:38 AM

(Calculation corrected) I've read in a few topics here that many users eat chewable bones of bone broth/stock. I have been doing it for maybe more than a month or for a few months but currently I changed my mind. (I've been doing it... (more)

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glib 0 · May 24, 2014 at 9:37 PM

I have taken a slightly different approach. The ratios that concern calcium are two: Ca/P (sources say 2 to 2.5 is optimal, similar to our own bones) and Ca/Mg (2 to 1, but paleolithic diets may have been around 1 to 1). I don't need the... (more)

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by 0 · October 21, 2014 at 4:11 AM

Is there a reliable source on line to purchase grass fed and finished marrow bones for soup? (Besides US Wellness, I believe they are out of stock currently)? Thank you!

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Michelle_22 0 · January 02, 2013 at 12:09 AM

Slankers! http://www.slankersgrassfedmeats.com/beef_cuts_and_prices.htm

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by 30 · October 21, 2014 at 3:48 AM

Just curious if anyone has found good sources in the Northern, MD area.

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Mike_10 0 · December 29, 2012 at 3:14 AM

H-Mart in Catonsville is a good choice. They have all sorts of cuts of meat, seafood, and crazy produce. While not all organic or grass-fed, they've got good stuff cheap. I've also been pretty successful at most of the farmer's markets.

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by 78417 · October 21, 2014 at 3:16 AM

I heard bone marrow is the only alkaline food. Do you see any effect on alkaline balancing?

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John_the_chef 0 · May 09, 2011 at 7:24 AM

**http://www.acidalkalinediet.com/Alkaline-Foods-Chart.htm Check this out

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