THE BASICS & BEYOND
Sterling Silver canoe bones are cut from the femur of cattle. The nutritional bone marrow can be roasted with a little salt and served with toast – or added to sauces, butters, pastas and steak presentations to infuse additional richness and flavor.
Using the marrow is a prime example of “nose-to-tail” cooking.
Janet Bourbon, Sterling Silver Chef
“Chefs are pushing more nose-to-tail, because it’s good business, on-trend, sustainable, and delicious!”
For 300,000 years, humans have eaten and enjoyed the soft, fatty tissue found in the center of animal leg bones. These bones are a legitimate source of protein, vitamin B12 and monounsaturated fats.