Beef Bone Marrow — Sold by Weight, $9/lb

$9.00 per pound. Packs run roughly 1 to 3 lb, so every one is weighed at the counter.

Cross-cut marrow bones, three discs to a pack, from the same grass-fed and grass-finished herd we buy our suet from. Same ranch, same family, several years running.

To roast: stand them cut side up on a tray, 450°F for 15 to 20 minutes, until the marrow is soft and bubbling but hasn’t rendered out into the pan. Salt heavily, scoop onto toast. Parsley and lemon if you have them.

For broth: roast them first for colour and depth, then simmer low for 12 to 24 hours. The roasting step is the difference between good broth and grey broth.

In store only — keep frozen until you use them.