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 flavour. Using the marrow is a prime example of “nose-to-tail” cooking.
*Only available in the US.Schedule A Cutting
Janet Bourbon, Sterling Silver Chef
“Los chefs están utilizando cada vez más el animal de punta a cabo, ¡porque es buen negocio, está de moda, es sustentable y además delicioso!”
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.