4 Split Wagyu Marrow Bones

Butter from the bone. Our Wagyu marrow bones are split lengthwise to expose the full run of marrow — rich, silky, and ready for the oven. Twenty minutes at high heat is all it takes: roast until the marrow is soft and bubbling, hit it with flaky salt, and spread it over grilled bread like the steakhouse delicacy it is.

Because these bones come from Wagyu cattle raised on regenerative American ranchland, the marrow carries the same depth and richness that defines everything we do. Nothing rushed, nothing wasted — this is whole-animal eating at its best.

Don't stop at the roast. Spent bones make an exceptional stock or bone broth, so one purchase works twice.

How to serve:

• Roast cut-side up at 450°F for 15–20 minutes, until marrow is soft but not melting away
• Finish with coarse salt, fresh herbs, and a squeeze of lemon
• Serve with grilled sourdough or drop a spoonful over a resting steak

Ships frozen and vacuum-sealed.