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Found in French bistros, Vietnamese pho soup recipes, and even some Indian food, bone marrow is a delicacy just now starting to return to prominence in the United States. Bone marrow is smooth and rich, with a consistency similar to butter (it can even be spread like butter for truly luxurious toast).
Instead of extracting the marrow for consumption, veal marrow bones can also be used to create veal stocks and soup bases, like the French classic, demi glace.
Le Québécois is the first veal program to combine USDA approved All Natural* status, humane animal husbandry, full traceability, and sustainable farming practices.
Applications: Harvesting the marrow from veal bones and preparing it for consumption is a process that requires a little patience, but very little effort or active preparation. First thaw the bones and soak them in lukewarm water for a few hours, until you can push the marrow out with your finger, a butter knife blade, or a thin cooking utensil handle. Once the marrow is out of the bone, it must be soaked again, this time in salted ice water, overnight in the fridge. This will help remove any blood from the marrow. Finally, poach the marrow in salted water for a few minutes until soft and heated through.
Once poached, the marrow can be served with beef or veal dishes, added to omelettes and soups, or used in risotto (use it as the cooking fat instead of butter). It can even be lightly seasoned (salt and chervil, chives, or paprika) and served by itself as an appetizer.
How to Store and Share: Marrow bones should be kept frozen until a day or so before you are about to use them as bone marrow is quite perishable. For suggestions on how best to thaw them, refer to Safely Defrosting Food For Maximum Flavor.
Origin: Quebec, Canada
Specifications: Each order is for 30lbs of frozen marrow bones.
Shipping Method: Fedex Overnight
*Minimally Processed. No Artificial Ingredients
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