Skip navigation
Flavor of the Week

Flavor of the Week: Bone marrow brings rich flavor and texture

The rich ingredient is used in soup stocks, beef entrées or simply as split bones eaten with bread

Bone marrow is the rich tissue found inside bones, and it’s commonly used in soup stocks, with beef entrées, or with the bones simply split open and served with toast. More than half of surveyed consumers are familiar with bone marrow, and it has seen significant menu growth in the past four years.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.