I can’t speak for all Americans, but it’s fantastic and sadly inaccessible. Grocery stores either don’t have them, want to charge an unreasonable premium as if it’s exotic, or ideally will give them away. However that’s a perk the butcher gets for friends, family, and loyal customers. Unfortunately, I don’t have such a relationship with a butcher, so it’s a rare treat. Those who do have access are very much into it.
I don't know if "exotic" is the right word, but they are scarce; there aren't many good marrow bones compared to the amount of meat on a cow. I have good relationships with a couple Chicago butchers (I was an investor) and I'd have to ask far ahead for the marrow bones. Since there's so little of it to sell, they're more likely to make a product that stretches them, like marrow butter or bone marrow burgers, than to simply sell the bones.
I was reliably able to get them at Paulina Meat Market without advanced notice a couple years ago when I lived nearby. The only caveat is they don't like to saw them when it's busy or close to closing time. So if you don't have a bandsaw, go off hours
You will see it here and there. It is not common, usually in steak houses or French restaurants. The smaller (dedicated) butcher shops will give you a cut that you can work with. The larger grocery stores usually only have bones for stock or at best oxtail soup.
You need a big-ish city to find them with any frequency. They’re on the menu at my favorite restaurants in Vegas and San Diego. I also just recently saw them in Tallahassee. I’ve also had marrow delivered via crowd cow, a crowd funded butcher box service.
No. Marrow bones were a super big fine dining trend about 10 years ago, though it's died off a bit; you'll still find them at high-end gastropubs. And of course, you'll find osso buco even at red sauce Italian joints.
I've had it, wasn't overly impressed. Maybe it was just the preparation, but I remember thinking I'd never have it again unless I wasn't paying for it.
When we had a local packing plant butcher steers, we'd get round steaks with the ring bone, including marrow. My recollection is that it was pretty tasty. The dog loved chewing the bone afterwards.
I live in Sweden but I’ll take the opportunity to answer anyway :) I recently had some bone marrow when my sister-in-law made gulyás. IMHO marrow is too fatty and has too little taste. I love butter, cream and ribeye and stuff like that, but not a fan of marrow to be honest.
>How do Americans think about bone marrow as a dish?
We don't. Even the tiny number of people that do their own butchering rarely mention it. I've had hunters tell me "don't give bones to your dogs its bad for them!"
Most Americans don't know marrows could be food and would probably have to be starving before they'd try it.
I regularly see bone marrow on restaurant menus, and frozen cut bones are available in grocery stores.
I've lived in North Carolina, Virginia, Ohio, Texas, New York and Colorado.... Wherever you happen to be I'd guess that if you start looking you'll find that it's always been there.
The admonitions about giving dogs bones derive from fast eaters tending to choke on them - not the bone's nutrition. (Although it would not surprise me if somehow the idea has gotten corrupted)
Some bones, especially chicken bones, also splinter and cause all kinds of serious havoc on the digestive system.
I've had pork bones break in scary ways as well when the dogs got into them. I personally don't give my dogs anything but rawhides and large beef bones anymore, both of which you just have to buy specially really.
On the subject of actual marrow, it adds a lot to soups and stews. Usually added via just cooking the bones in the soup/stew and removing towards the end.
Despite all the comments here it’s not particularly uncommon, at least not in places that have either adventurous fine dining or throwback old school steak type options.
Head to Minetta Tavern in NYC’s west village and sit at the bar and order it with a glass of wine, you’ll thank me later.
The vague nutrition language in the Times article, led me to the study [1], which has more specifics:
“Marrow composition was mostly unsaturated FA (78%), especially monounsaturated (74%), and only 22% comprised saturated fats (table S1). Oleic (C18:1n-9) was the most abundant FA in marrow (36% in week 0), with a significant decrease per week (−0.7 ± 0.14%; P < 0.001). Other FA, like palmitoleic (C16:1n-7), palmitic (C16:0), and vaccenic (C18:1), had lower percentages (10 to 16%) and remained constant over time.
The energy value of marrow obtained from metapodial bones ranged from 123 kcal (bone from week 2 in the outdoor autumn scenario) to 2.7 kcal (bone from week 6 in the outdoor spring scenario). The energy contained in one bone in good conservation conditions (i.e., up to 9 weeks in the outdoor autumn scenario or the first few weeks in the outdoor spring scenario) could be comparable to the crude energy content of 25 g of fresh meat.”
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[ 4.8 ms ] story [ 91.2 ms ] threadHow do Americans think about bone marrow as a dish?
(Not an American but just continuing the conversation on favorite bone marrow dishes. :-D)
Where I live currently, there’s exactly one restaurant that has it on the menu for quite literally a 2 hour driving radius.
We don't. Even the tiny number of people that do their own butchering rarely mention it. I've had hunters tell me "don't give bones to your dogs its bad for them!"
Most Americans don't know marrows could be food and would probably have to be starving before they'd try it.
I've lived in North Carolina, Virginia, Ohio, Texas, New York and Colorado.... Wherever you happen to be I'd guess that if you start looking you'll find that it's always been there.
I've had pork bones break in scary ways as well when the dogs got into them. I personally don't give my dogs anything but rawhides and large beef bones anymore, both of which you just have to buy specially really.
On the subject of actual marrow, it adds a lot to soups and stews. Usually added via just cooking the bones in the soup/stew and removing towards the end.
Head to Minetta Tavern in NYC’s west village and sit at the bar and order it with a glass of wine, you’ll thank me later.
“Marrow composition was mostly unsaturated FA (78%), especially monounsaturated (74%), and only 22% comprised saturated fats (table S1). Oleic (C18:1n-9) was the most abundant FA in marrow (36% in week 0), with a significant decrease per week (−0.7 ± 0.14%; P < 0.001). Other FA, like palmitoleic (C16:1n-7), palmitic (C16:0), and vaccenic (C18:1), had lower percentages (10 to 16%) and remained constant over time.
The energy value of marrow obtained from metapodial bones ranged from 123 kcal (bone from week 2 in the outdoor autumn scenario) to 2.7 kcal (bone from week 6 in the outdoor spring scenario). The energy contained in one bone in good conservation conditions (i.e., up to 9 weeks in the outdoor autumn scenario or the first few weeks in the outdoor spring scenario) could be comparable to the crude energy content of 25 g of fresh meat.”
1. https://advances.sciencemag.org/content/5/10/eaav9822