Experimenting with Raw Marrow

I mentioned in an earlier post about a book I had read that recommended eating marrow less cooked than usual, to retain all the vital nutrients. I know that I enjoy raw steak (carpaccio), so I thought I would try raw marrow!

I always purchase 100% grassfed beef and marrow bones. There actually is a big difference between 100% grassfed, and grain-finished or grain-fed beef. I've even noticed a big difference in the kind of grass in 100% grassfed beef! But 100% grassfed is especially important because it is what ruminants are meant to be eating, so they will be healthier themselves. The fats from their marrow and meat are more nutritious and less greasy.

To experiment with raw marrow, I thawed out some 100% grassfed marrow bones, and using a butterknife and a skewer, I worked at pushing the marrow out of the bones. It was much harder work than when they are roasted! However, the product was a beautiful, healthy pink marrow, with a wonderful creamy texture and mildly sweet flavor!

I've been serving a little on the side of the meats that need extra fat to reach the ketogenic ratio. It is really delicious! And I appreciate the fact that it is more nutritious as well!

Grassfed ground beef with raw beef marrow and smoked salt