Beef Marrow Bones, Canoe-Cut, Frozen

Beef Marrow Bones, Canoe-Cut – Premium Latvian Beef Bones for Roasting

CEPLĪŠI M.S. Beef Marrow Bones are longitudinally split beef bones containing natural bone marrow, sourced from carefully selected cattle raised in Latvia. The distinctive canoe cut provides easy access to the marrow, making these bones ideal for oven roasting, grilling and elegant restaurant-style presentation. Once cooked, the marrow develops a rich flavour and a soft, creamy, buttery texture. The product is supplied frozen.

Beef Marrow Bones are prepared from long beef bones that are split lengthwise into two halves.

This preparation is internationally known as Canoe-Cut Marrow Bones, as the resulting halves resemble small canoes.

Inside the bones is natural bone marrow, which contains a substantial amount of fat. During cooking, the marrow softens and develops a creamy, butter-like consistency.

Its rich, delicate flavour pairs beautifully with toasted bread, fresh herbs, garlic and lightly acidic accompaniments.

The longitudinal cut makes it easy to scoop out the marrow with a spoon and allows it to be served directly in the bone.

Characteristics of CEPLĪŠI M.S. Beef Marrow Bones

Carefully Selected Latvian Origin. Sourced from selected cattle raised in Latvia according to our quality requirements.

Longitudinal Canoe Cut. The split-bone shape provides convenient access to the marrow.

Natural Beef Bone Marrow. Rich flavour and a soft, creamy texture after cooking.

Impressive Presentation. The marrow can be served directly in the bone.

Suitable for Oven Roasting and Grilling. Easy to prepare with herbs and seasonings.

Versatile Culinary Uses. Ideal for appetisers, sauces, steak accompaniments and BBQ dishes.

Frozen Product. Store frozen according to the product label.

Why Choose Beef Marrow Bones?

Bone marrow is a valued ingredient in many culinary traditions, from classic French and Italian cooking to modern steakhouses and BBQ cuisine.

Longitudinally split bones are particularly convenient because the marrow is exposed and can be roasted evenly.

Cooked marrow can be spread on toasted bread, served alongside steak or incorporated into sauces for additional richness.

This product is suitable for professional restaurant kitchens and home cooks looking to create a distinctive gourmet dish.

Culinary Uses

Roasted Bone Marrow with Sea Salt. A classic appetiser served with toasted bread and fresh herbs.

Bone Marrow with Garlic and Parsley. A rich starter complemented by aromatic herbs.

BBQ Bone Marrow. Grilled or smoked marrow with a subtle smoky flavour.

Bone Marrow with Steak. Serve alongside Ribeye, Striploin or other beef dishes.

Bone Marrow Butter. Combine cooked, cooled marrow with butter and herbs to create a rich steak accompaniment.

Enriching Sauces. Add a small amount of cooked marrow to beef sauces for extra flavour and texture.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select raw materials according to the quality standards of CEPLĪŠI M.S.

How to Roast Beef Marrow Bones in the Oven

1. Thaw the Product. Thaw the bones in the refrigerator, following food safety guidelines. Do not refreeze after thawing.

2. Inspect the Bones. Check for any bone fragments left from cutting and clean the surface if necessary.

3. Preheat the Oven. Aim for approximately 200–220°C.

4. Arrange the Bones. Place the bones on a baking tray with the exposed marrow facing upwards. Coarse salt can be used to help stabilise them.

5. Season. Add sea salt, freshly ground black pepper, garlic or herbs.

6. Roast. Depending on bone size, roasting often takes approximately 15–25 minutes. The marrow should be thoroughly heated, soft and easy to scoop out, without excessive melting.

7. Serve Immediately. Bone marrow is best enjoyed warm with toasted bread and fresh accompaniments.

Grilling Instructions

Canoe-cut marrow bones can also be cooked on a covered grill using indirect heat.

Place the bones with the exposed marrow facing upwards to prevent the marrow from spilling out.

Cook until the marrow is soft and thoroughly heated. Cooking time depends on bone size and grill temperature.

Serving Suggestions

Roasted beef bone marrow pairs beautifully with toasted sourdough bread, parsley, capers, pickled onions, lemon and lightly acidic salads.

Fresh, tangy accompaniments help balance the richness of the marrow.

Product Information

Product name: Beef Marrow Bones, Canoe-Cut, Frozen.

Cut: long beef bones containing marrow.

Cutting style: longitudinally split bones, canoe-cut.

Product type: frozen edible beef bones with marrow.

Ingredients: beef bones and bone marrow.

Characteristics: natural marrow with rich flavour and a creamy texture after cooking.

Uses: oven roasting, grilling, appetisers and steak accompaniments.

Packaging: frozen product; packaging format as indicated on the label.

Price: calculated according to actual net weight, including bones.

Storage: keep frozen according to the temperature and use-by date indicated on the packaging.

Thawing: refrigerator thawing recommended.

Preparation: cook thoroughly before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.