Beef Bones

Beef bones are derived from one of four bones: the radius, tibia, femur, or humerus (all leg bones). Beef bones can be used for either stock or marrow, and, depending on the intended use, customers can specify how they would like the bones cut. The femur contains the most easily accessible marrow and is typically butchered into a canoe cut—a vertical split that exposes the marrow and excludes the knuckles. The knuckles can be boiled to create stock.