Canoe Bones

Alt Names: Canoe Cut Marrow Bones

French : Os à moelle | Spanish: Canoas de tuétano

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

Sterling Silver Canoe Bones Beef Marrow

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.

Roast

Modern Steakhouse

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Modern Steakhouse

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Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary.

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Beef Up & Down The Menu

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