When I was a child I ate what resembled bony witches’ fingers at Halloween (just a creepy version of pigs in the blanket). Now, I just eat bones or–more precisely–bone marrow, carving out of oven-fired bones the hot, gooey innards and spreading them on crusty bread. With a little sea salt and a garnish of fresh minced parsley, they make a gourmet appetizer. Think of bone marrow as butter: meat butter (!)–only more coagulated and savory. But bone marrow is more than a delicacy.
Eating the marrow of pasture-raised livestock–whether beef, pork, or lamb–has numerous benefits to one’s health. They are a cancer fighter, foster healthy bones and skin, and bolster the immune system. Further, marrow is brain food, it contains stem cells, and it fosters the healing of wounds.
The oven-baked appetizer is not the only delivery system, however, for the benefits of the bone. Using soup bones to make a beef stock will deliver the nutrients in measured doses through the slow sipping of soup broth. The later method is a time-released capsule versus the direct injection method of the former.