Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet to Suit You => Carnivorous / Zero Carb Approach => Topic started by: Yume on February 01, 2010, 04:33:07 am
-
So I just started eating raw meat and organs. The other day I went my local farm and bought a few bags of marrow bones. Does anyone know how to actually get the marrow out of the bones? These are knuckle bones if it makes any difference. I can't seem find any information on how to prepare marrow online and my girlfriend who is a chef has no clue. Any help would be gladly appreciated!
-
What I do is I use an oyster-knife (which is very tough) to punch out the marrow near both ends of the bones.Then I use a standard knife to scour the rest of the marrow, by moving it around in circular motion.
-
You may want to let the marrow bones sit at room temp for an hour or so to soften the marrow. It'll be easier to get it out.
-
Like CK says leave em out to soften nicely, but I'll add not to keep them too many days without taking the marrow out. It may keep better once out of the bone than in. That may sound strange, but seems to work.
Knuckle has a lot of gelatin and dogs like to chew on them.
-
Does anyone know how to actually get the marrow out of the bones? These are knuckle bones if it makes any difference.
I just pry & poke it out with a table knife.
The creep sold you the end bones, I never buy these and learned to always specify the leg bones, no ends.
-
I used to empty all the marrow out and compress tightly into sealed containers and keep in the fridge for some time. A lot of tedious work. Now I dedicated the top shelf in the fridge and put a stainless steel wire rack and lay out the bones. It's being close to each other that allows the meat etc left on the bones to go off. They keep easily this way for a month, the inside marrow portion kept like nature intended-all sealed up.
-
skillsaw
-
Usually when people are using the term marrow, I'm assuming the creamy stuff available in short cut bones(and I guess in other kinds of bones), as this is what I've had in certain cuts of meat. but what about the hard marrow in things like beef ribs or lamb shanks. Is this the kind traditionally used in stocks and such?
-
what about the hard marrow in things like beef ribs or lamb shanks. Is this the kind traditionally used in stocks and such?
Cookies call them soup bones. For us, I think they'd file pretty well into bone meal. They have a low fat content, right? I think they're mostly like a precursor to blood.