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Bone Marrow Butter

Affiliate Disclosure | in Recipes | by | with 69 Comments


Psst! I once saw one of your favorite real food bloggers eating mystery meat with gravy glopped on top. Oh yes, before Kristen Michaelis of Food Renegade and I discovered real food, we slogged through an 8 am college logic class together. She was – and is – one of my favorite people, and I am so honored that she is guest posting on Mommypotamus today!

photoBone Marrow Butter is a little exotic, a little decadent, and whole lot of delicious yumminess packing an out-of-this-world nutritional punch.

I’d never imagined it, let alone tasted it, until a couple of weeks ago when I was attending Monica Corrado’s Teacher Training at Sunrise Ranch, CO. Sous Chef Ace Linne-Speidel brought it out at dinner our first evening there, all while extolling the virtues of roasted marrow from grass-fed cows and appreciating the depth and quality of grass-fed butter.

As the week progressed, he whipped his Bone Marrow Butter into mashed sweet potatoes at lunch, spread it over grass-fed steaks with breakfast, and brought it to the table for students to use with abandon on slices of homemade sourdough.

I couldn’t get enough of it. Needless to say, as soon as I got home I whipped up a batch of Bone Marrow Butter. So far, my favorite way to use it has been to spoon it into a hearty beef stew with mushrooms.

If you’ve never tried roasted bone marrow, you’ve been missing out. Not only is roasted marrow a traditional culinary staple in dishes around the world, but it’s a gourmand’s dream because of it’s rich umami and light, melt-in-your mouth texture.

Bone marrow is also full of beautiful phospholipids and methionine which are essential for proper brain growth and function. And as an added bonus, the monounsaturated fats found in marrow have been shown to improve cardiovascular health.

Coupling bone marrow with savory herbs and butter from grass-fed cows? Genius.

That’s because butter from grass-fed cows is not only delicious, it’s actually a health food.


Bone Marrow Butter

(makes about 1 cup)



  1. Preheat oven to 425F. Spread bones out on cookie sheet lined with parchment paper, marrow side up.
  2. Roast bones for 15-20 minutes until marrow is bubbly and knife-tender all the way through.
  3. Let marrow bones cool to touch, then scoop out marrow.
  4. Add marrow, butter, salt, parsley and rosemary to a food processor. Blend until incorporated.
  5. Serve.
(photo credit: Suzanne Perazzini)
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69 Responses to Bone Marrow Butter

  1. Felicia says:

    How long does this keep? Freezable?

    • It will keep a little better than the butter you used to make it does. That’s because the fats found in the marrow are good at food preservation. So, if you’re using a homemade, unwashed butter AND leaving this out on the counter — maybe a week? But if you’re using a washed butter (most of the buttermilk removed) and refrigerating it? Months. It’ll freeze just as well as butter does, too.

  2. […] I shared my recipe for Bone Marrow Butter over at […]

  3. Lisa says:

    I don’t suppose this would be good with coconut oil? I can’t have butter :(

    • Barb says:

      If you can’t have butter, I would simply eat the bone marrow freshly cooked…it is just like a beefy butter without the butter…obviously you can’t use it like you would this, but it is absolutely devine!

  4. Miranda Marston via FB says:

    Rebecca Bucher Shryock thought of you. Since your guy is a little cowboy, would be awesome if this could help him in any way. May not be applicable, but can’t hurt and sounds mighty yummy. Hope you all are doing well.

  5. Rebecca Bucher Shryock via FB says:


  6. Beautiful and simple post. Love this!

  7. Mistie Moore Jones via FB says:

    Hospitals in the US couldn’t do it though, there’s not enough organic, grass-fed cows to get the healthy marrow from. It would create too high of demand for that product and that is opposite of what Big Ag is, as well as Big Pharma, and the current legislation wouldn’t support it either. There would have to be an overhaul in our agricultural, pharmaceutical, and legislative cooperations. BUT a fabulous idea, glad to see it’s working.

  8. Jennifer Taylor Kunard via FB says:

    I’m going to make this! Eeeeek!

  9. Denise Keeler via FB says:

    Wow…. interesting!

  10. Ryan Seaton via FB says:


    • hannah says:

      I’m with you on this one. In fact: double wwwwww.

    • hannah says:

      I’m with you on this one. In fact: double ewwwwww.
      I believe that If one can’t afford organic animal products, it’s better for us individually and for the environment as a whole, to swear off them. Just my opinion….

  11. Brittany Blankenship via FB says:

    Megan- yummmm!!!

  12. Okay, I sorta think this sounds nasty, but I think I could be open minded.

  13. Mona Bodalia-Dale via FB says:

    There are lots of great benefits to bone marrow. When we were growing up my Mom would make lamb curry with bone marrow and insisted we eat the marrow so we wouldn’t get sick(boost our immune system)

  14. Sherron Nagle Watson via FB says:

    I am not sure I could sacrifice the bone marrow to butter..LOL I love it just with a spoon. Great recipe!

  15. Naomi Hosking Sherman via FB says:

    Next project? Elise Emme

  16. Amanda Cassell via FB says:

    I can’t find marrow bones near me. :(
    Can you order them online?

  17. Sarah Wright Clark via FB says:

    Can anyone give any insight into what bone marrow tastes like? I’m definitely interested in this…but need some mental preparation…

  18. Ashley Deavers via FB says:

    I’ve been told it is considered a delicacy and is delicious..I don’t know that I’m willing to try it though….

  19. Emily Gayle Braman via FB says:

    As a kid, I always cracked open my chicken bones to eat the marrow inside-why, I don’t know. It may just be a coincidence, but I have been a teacher for 7 years (2 of those years being a pre-school teacher), and I have yet to catch anything that was enough to stop me in my tracks.

  20. Jenny Campbell Burdett via FB says:

    I loooove marrow!

  21. Kimberly Ann Lyerla via FB says:


  22. Wow! I’ve never thought of this (nor heard of it!). What an adventure in eating. I’ll definitely have to try it. Thanks for sharing!

  23. Allison Vega via FB says:

    Lorraine Contreras, let’s do a batch of broth over spring break or summer!

  24. Michelle Grant via FB says:

    It’s very common in other country’s to eat bone marrow. My husband was Egyptian, and always gave our little girl the marrow to eat. She’s grown, and still loves to eat it.

  25. Aurelie Cous via FB says:

    I am french and as a child i used to share the bone marrow with my grand dad. We spread it on bread with a sprinkle of salt. Its delicious!!

  26. Mama J says:

    I was wondering if there was a good dairy substitute for those of us who have an intolerance? I was thinking grass fed tallow? I can’t do ghee otherwise I would suspect ghee to be good. Palm shortening? Thanks! namaste.

    • Beth says:

      Why don’t you try whisking it up with some old fashioned (non hydrogentated) pastured lard? The marrow, lard, rosemary and sea salt will make it into a flavorful whipped no-butter butter!

      • Natasha says:

        Beth, that sounds amazing! I was trying to think of a dairy free mix myself. I will have to try that. I have some pastured pig fat in my freezer that needs rendering…

  27. Tara Mccann via FB says:

    my dogs must be benefiting from their twice weekly raw marrow bones. I also love to sip on bone broth in cold weather.

  28. Nathalie says:

    Wow! Thanks for the great info and recipe. Next week, I’ll ask my favorite vendor at the farmer’s market if he’s got any marrow bones. (I get all kinds of grass-fed beef products from him.) Can’t wait to try this!

  29. Rachel says:

    Trying to understand how to put the bones on the sheet. “Marrow side up” sounds confusing to me. Sorry for sounding so clueless – just not very experienced with beef bones! :)

  30. Kelley Bruno Maresca via FB says:

    Tim Maresca let’s do this

  31. Vanja Popovic via FB says:

    you gotta love it when scientists “discover” health benefits of sources that have been in use since the ancient times… thanks for another great recipe ;)

  32. Amanda Ryan Greaver via FB says:

    Pilar Quintero

  33. Bacchal says:

    This sounds pretty amazing. Raw marrow scooped right out of the bone has the silky smooth texture of actual butter. Just add a little salt. It melts in the mouth.

  34. Joann says:

    I am having trouble finding decently priced grass fed beef in my area. I do raise our own pigs and I wonder if their bones would work?

  35. grassfood. says:

    Thank you Kristen! When I make roasted bone broth with our grass fed steer bones I make a bone marrow spread, but never though about making it with raw butter. Must be so good.

  36. cine says:

    this sounds delicious! could you give me an idea of the total weight of the bones needed since i’ve seen them in varying lengths? if i bought them at a butcherless health food store and they needed to be cut down what in the world would i use to cut them to 2 inch lengths? thank you for sharing this recipe. it promises to be a keeper! (and much healthier than the butter/mascarpone spread i recently came across).

  37. Chelsie says:

    I just made this and the ick factor is high lol having never experienced bone marrow in any way before…but the health benefits were compelling enough to make me want to try it!! Thanks for posting!
    I’ve got it slathered all over my mashed potatoes and steamed zuchs! Yum!

  38. Ron Pooley Jr. via FB says:

    Kirk Antkiewicz

  39. I wish some of these recipes were given and not just a pix.

  40. KT says:

    This looks amazing!!!! I heart bone marrow so much, and I heart butter so much; this would literally be the best meal ever.

  41. Carey Huber-Thompson via FB says:

    Zoé Straw Dupuis and Tanja Martinson

  42. Zoé Straw Dupuis via FB says:

    sounds delish! :)

  43. Cheryl Christensen, all of the recipes we post are links. If you click on the picture, it will send you to the website where you can view the recipe. Happy cooking!

  44. Can you use the bones to make broth after your take the marrow out?

  45. Heather says:


    I read recently that sheep and goat bones, which can have a good quality often available pretty cheaply in Hispanic and Mediterranean centric markets, carry very similar nutritive properties – and, where keeping the bone nice is not an issue, can be easier to work with as you can pretty easily smash them into the size/ configuration you’d like. I have not tried this yet, but am interested (especially as we might be starting a small flock of our own, soon.) Has anyone tried this out, found any recipes they are particularly good or not for, etc?

    On a similar vein ; – ) I was wondering about the differences in working with pork bones, etc and the beef/ lamb bones – and if anyone has worked with pheasant bones or other nonstandard fowl for making stock or other recipes? (We’re looking at putting together a small variety of animals of our own and/or looking for nearby sources, and thinking through the possibilities right now. A brave new world for us ; – ))

    Thanks! Cheers,

  46. […] the most satiating and filling food I have ever put in my mouth. So I cannot even imagine what this Bone Marrow Butter recipe does for a […]

  47. K says:

    I tried this but the bones had an almost fishy smell…but I don’t know if that means they’ve turned, or if it’s because I bought them in a store that sells fish right next to the meats….anyone?

    • Erin says:

      Ask the meat department where you bought it why they think it smells like that. If it’s from being near the fish, chances are they’ve had that complaint before and they’ll be able to tell you that’s the reason.

  48. Erin says:

    Made this last night. I couldn’t get 2″ bones and I wasn’t about to get out a saw (neither was the meat department guy I bought them from) so I just roasted one 6″ femur bone, and used about a stick of butter. I meant to do half and half with butter and marrow, but I ended up with more butter. As a result, it tastes like butter… Going to try again with the other bone and less butter once I run out of this batch!

    Also, this was my first time trying bone marrow. I tasted it before I mixed it with the butter and it just tasted like beef fat. Am I missing something? Why does everyone go nuts for it?

  49. Jasmine says:

    Hi Grassfood.,
    Was curious about your bone marrow spread that you make. Interested in sharing your recipe? I’ve been scouring the internet for bone marrow pate recipes with little avail. This butter recipe is the closest I’ve gotten!

  50. Heather says:

    Hi. I tried bone marrow today. Couldn’t find grass fed beef but I thought i would give it a shot anyway. It had a strong fishy smell/taste. Is this normal? I tried to make it into a pudding but it was way too fishy.

  51. […] Creamy Smashed Rutabaga Easy Artisan Bread with Sprouted Grains Soaked Crescent Dinner Rolls Bone Marrow Butter Spinach-Orange-Pomegranate Salad Savory Sweet Potatoes with Bacon and Swiss Fermented […]

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