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Bone marrow is center cut pipe bones from the leg of the calf, cut to expose the incredible treat within. Canoe cut means it’s cut lengthwise, so to speak. As opposed to cross cut, which is what you’d usually see in the Filipino dish, bulalo.
This veal bone marrow is so soft and rich, with a texture that melts easily, and a flavor like butter, with sweet, nutty hints.
Veal bone marrow is easy to prepare. A popular way to use it is in broth—whether just bone broth, or to flavor soups and stews. Some even treat it like butter once it’s cooked, spreading it onto toast just as easily. It’s a very rich, very delicious snack.
But if you really want to highlight the velvety texture and the incredible flavor, roasted bone marrow is the way to go. It’s very simple, but yields such mouthwatering results.
The richness of bone marrow is best paired with the liveliness of a good beer. Try this saison from Van Steenberge, or this ale from Mitchell’s Backyard Brewery.
Dutch Ekro veal is widely used by chefs around the world to no great surprise. Their veal is tender and succulent, with a subtle flavor. It’s easily digestible, and rich in vitamins and minerals, as well as low in cholesterol.
Ekro has been in the veal production business since 1952, and since 1994 has been part of veal market leader, the VanDrie Group. All their calves are raised in group housing by the company’s own veal farmers. The housings are spacious and airy, and the calves are milk-fed, ensuring the highest quality meats.
Your cut of veal rack comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.