Purest bone marrow from Swedish pasture-raised cattle

Name: Beef Bone Marrow
Brand: carnivoro
SKU: 1588
Price: 29.95 EUR
Availability: InStock
Rating: 5.0 (7 reviews)

Grass-fedpasture cattle

Unvaccinatedcattle

Highest qualityfrom Europe

NoGMOs

€149,75 / kg only €1,20 per serving

One-time purchase

€29,95

Incl. VAT · shipping calculated at checkout

Legal notice

Food.

Pure beef bone marrow without additives, a single ingredient.

Storage:
Store in a cool, dry place. Close the pouch tightly after opening.

Shipping information

Germany:
3,99 € · free from 60 € · 1–3 working days
EU:
9,99 € · free from 150 € · 5–7 working days
Switzerland:
10 CHF · free from 250 CHF
5–7 working days (duty and tax unpaid)

Shipped with DHL.

View all shipping costs & countries →

Contents

Ingredients:
100 % grass-fed beef bone marrow from unvaccinated pasture cattle.

Per 100 g:
100 g fat · 1,3 g omega-3 fatty acids.
Per pack:
200 g.

Recommended use

Serving:
1–2 tablespoons depending on use.

Use:
Enjoy neat, by the spoonful or spread frozen. Instead of oil or butter for frying and cooking, in soups and sauces or over meat and vegetables.

In stock - delivery 1-3 working days

What do our customers say?

A dream

Absolutely delicious and high-quality bone marrow. It simply tastes wonderful in bone broth and sauces can be refined with it too. Absolute buy recommendation.

Toni 13.06.26

For broth and sauces

Highly recommended. Works great in bone broth or other sauces.

Toni 13.06.26

Perfect with steak

Very good, the steaks turn out really well.

Bettina 15.07.26

What makes our bone marrow so special?

Swedish pasture cattle

Our cattle come from Sweden and eat exclusively grass and herbs. Sweden has one of the strictest animal husbandry laws in Europe. Bone marrow consists predominantly of fat, and feeding has a direct effect on its composition, which is why origin is a particularly immediate mark of quality here.

Slaughtered with stunning

For animal welfare reasons we rely exclusively on slaughter with prior stunning. Slaughter without stunning, such as non-stunned halal slaughter (ritual slaughter), is out of the question for us.

Whole-animal use

Bone marrow sits deep inside the long marrow bones. In industrial processing it is rarely recovered for the plate and usually ends up in anonymous by-products such as animal feed or industrial use. Nose to tail is part of our philosophy: the whole animal is used respectfully, not just the muscle meat.

Why is bone marrow the perfect fat?

The ideal fat: plenty of monounsaturated fatty acids, few polyunsaturated ones.

monounsaturated saturated polyunsaturated other

Bone marrowcarnivoro buttery and nutty

46%mono 3%poly

Beef tallowPasture beefwaxy and without aroma

42%mono 4%poly

GheeClarified butterfew monounsaturated fats

29%mono 4%poly

Butterburns quickly

26%mono 4%poly

Lardoxidises more easily, more PUFAS

45%mono 11%poly

MargarineIndustrial fathighly prone to oxidation

28%mono 42%poly

Why is fat from ruminants of higher quality?

Pigs store the fat from their feed almost unchanged. Ruminants harden polyunsaturated fatty acids in the rumen before they reach the tissue. The beef fat profile is therefore considerably less dependent on feeding than is the case with monogastric animals (pigs, chickens, etc.).

Typical values per fat. They vary depending on origin, feeding and production, particularly strongly with margarine. Information on the composition of the food, not a claim of effect.

Our tip: sear steaks with bone marrow

Steak the way it should be.

A spoonful of bone marrow in the hot pan, the steak seared in it. Powerful flavour that no oil achieves.

Which fatty acids does our bone marrow contain?

42 % Oleic acid

Monounsaturated · C18:1

The same monounsaturated fatty acid that also defines olive oil, and by far the largest share in bone marrow. It is at the same time the fatty acid that the human body itself stores most often. Its low melting point makes the marrow soft and spoonable long before other animal fats give way at all.

23 % Palmitic acid

Saturated · C16:0

One of the oldest and most common fat building blocks of all, one the body also forms itself. It is stable and heat resistant and hardly oxidises when heated. It is exactly this calm that makes animal fat so reliable in the kitchen, while sensitive oils have long since turned.

17 % Stearic acid

Saturated · C18:0

The saturated fatty acid that keeps tallow and marrow firm at room temperature. Part of it is converted in the body into oleic acid, that is into exactly the monounsaturated fatty acid that dominates the marrow above. A quiet building block, not a supporting act.

4 % Palmitoleic acid

Monounsaturated · C16:1 · Omega-7

A monounsaturated fatty acid known as omega-7 that occurs in only a few foods. Macadamia and sea buckthorn are among them, and among animal fats bone marrow stands out above all. A building block that is otherwise hard to find on a diet of meat and fat.

14 % Other fatty acids

Including CLA · Omega-6 · Myristic acid

The collective item of the smaller shares, and at the same time the most interesting one. This is where CLA sits, which forms in the rumen of grass-fed ruminants and is therefore regarded as the fingerprint of genuine pasture farming. Along with a little omega-6, which the body cannot form itself but which is deliberately present here only in small amounts, and some myristic acid.

Typical fatty acid composition. Information on the composition of the food, not a claim of effect.

That is how versatile and delicious bone marrow is.

06:00

carnivoro bone marrow
in direct comparison.

	Seed oils Sunflower, rapeseed, soy	Bone marrow carnivoro	Lard from retail
Source	Sunflower, rapeseed, soy	grass-fed pasture cattle	Pig
Taste	neutral to empty	buttery and nutty	clearly of pig
Husbandry	Monocultures	Pasture farming	mostly indoor and factory farming
Feeding	fertilised and sprayed	100 % grass & herbs	Concentrated feed
Processing	refined, mostly chemically extracted	gently processed	industrially rendered
Oxidation stability	oxidise quickly	stable	stable
Additives	sometimes antioxidants	none	sometimes preservation
Origin	varies	Swedish pasture cattle	varies, mostly factory farming

Let yourself be inspired, with our favourite recipes for Marrow.

Marrow dumplings

The classic from grandma's kitchen that lifts every soup.

Ingredients (for about 12 dumplings):
3 tbsp bone marrow, soft
1 egg
4 to 5 tbsp breadcrumbs
Salt, nutmeg, chopped parsley

How it works:
Stir the bone marrow until creamy, fold in egg, breadcrumbs and spices. Let the mixture rest for 10 minutes, form small dumplings with damp hands and let them draw in simmering stock for around 10 minutes, do not boil.

Marrow butter

Made once, always at hand for steak, bread or vegetables.

Ingredients:
4 tbsp bone marrow, soft
1 small garlic clove, finely chopped
Salt and chopped parsley

How it works:
Stir everything smooth, shape into a roll on cling film and chill. Once firm you cut off slices and place them on the hot steak or on bread.

Risotto alla Milanese

Just as it has always been made in Milan, with bone marrow for the creaminess.

Ingredients (for 2):
150 g risotto rice
2 to 3 tbsp bone marrow
1 small onion
100 ml white wine
500 ml hot stock
1 pinch of saffron
Parmesan to finish

How it works:
Sweat the onion until translucent in 2 tbsp bone marrow, toast the rice briefly, deglaze with wine. Gradually pour in the hot stock, adding the saffron and stirring until the rice is creamy. At the end stir in parmesan and a spoonful of bone marrow.

Berry marrow ice cream

Creamier than any cream ice, with a fine berry note.

Ingredients:
200 ml cream
2 egg yolks
2 to 3 tbsp honey
2 tbsp bone marrow, melted and cooled
100 g mixed berries

How it works:
Whip cream, egg yolks and honey into a custard, stir in the lukewarm bone marrow. Purée the berries and mix them in. Finish in the ice cream maker or in the freezer, stirring through once every 30 minutes.

Marrow Pudding

A recipe from old England that hardly anyone still knows.

Ingredients:
4 slices of stale brioche or white bread
2 to 3 tbsp bone marrow
50 g raisins
2 eggs
250 ml milk or cream
2 tbsp honey
Cinnamon and a little nutmeg

How it works:
Layer the bread in a greased dish, spread raisins and small dabs of bone marrow over it. Whisk eggs, milk, honey and spices and pour over. Let it soak for 15 minutes, then bake at 180 degrees for around 35 minutes until golden brown.

WHAT IS NOT IN IT.

ANTIOXIDANTS
No E numbers of the kind added to many industrial fats.
HYDROGENATED FATS
No industrially hydrogenated fats and no artificial trans fats.
FLAVOURINGS
Neither natural nor artificial. The taste comes from the marrow itself.
PRESERVATIVES
Not necessary. Stored cool, bone marrow stays fresh on its own.
ADDITIVES
A single ingredient, there is nothing more in the jar.
VEGETABLE OILS
No sunflower, rapeseed or soybean oil. Only pure beef fat.

Everything you probably still want to know:

How to use

How do I use bone marrow?

Very versatile. You can spoon it neat, use it instead of butter for frying, put it on a hot steak, stir it into soups and sauces or spread it on bread. Even desserts such as ice cream or the English marrow pudding can be made with it.

What does bone marrow taste like?

Mild and nutty with a fine meaty note. The texture is creamy and silky, it melts on the tongue similarly to butter but has more character.

Can I use bone marrow for frying?

Yes. Bone marrow is heat stable and works very well as a frying fat. Unlike butter, which burns quickly because of its milk protein, it tolerates high temperatures and gives the food a strong, meaty note.

Can bone marrow also be used for desserts?

Yes, it even has tradition. In old England marrow pudding was baked with it, and modern kitchens make ice cream or crème brûlée with it. The fat provides a particular creaminess without dominating the taste.

Do I have to refrigerate bone marrow?

After opening it is best to keep the jar in the fridge and close it well. Stored cool it stays fresh for longer.

Product

What is Beef Bone Marrow?

Beef Bone Marrow is pure beef bone marrow that is gently processed and filled into the jar. It consists of the fat that sits inside the marrow bones and is one of the most original ingredients of nose-to-tail cooking.

Is Beef Bone Marrow suitable for keto and carnivore?

Yes. Bone marrow consists practically entirely of fat and contains no carbohydrates. That makes it a good fit for a ketogenic, carnivore or animal-based diet.

Does the product contain allergens?

Pure beef bone marrow is not one of the 14 allergens subject to labelling in the EU. You will find the exact details on the label.

Is the bone marrow raw or cooked?

It is gently processed and ready to eat. You can spoon it directly or use it for your recipes, warm or cold just as you like.

Practical

How much bone marrow is in the jar?

One jar contains 200 g of pure beef bone marrow.

What is the shelf life?

You will find the best-before date on the jar. Stored cool and dry and in the fridge after opening it keeps well.

How is the jar delivered?

In a sustainable jar with a lid, well packed for shipping. After opening you can simply close it again and keep it in the fridge.

Origin & quality

Why does the bone marrow come from Sweden?

Sweden is among the cleanest regions in Europe and has particularly strict standards in animal husbandry. For us that is the right basis for a pure natural product, especially with bone marrow, which consists predominantly of fat.

Where does the bone marrow come from?

From cattle in Sweden that are fed 100 percent on grass and herbs, without grain concentrate. Sweden has one of the strictest animal welfare laws in Europe, with mandatory grazing in summer and one of the lowest levels of antibiotic use. The animals are unvaccinated.

Why is grass feeding important with bone marrow?

Bone marrow consists predominantly of fat, and feeding has a direct effect on its composition. That is precisely why pure grass feeding is a particularly immediate mark of quality here.

How is the bone marrow processed?

Gently, so that the natural character is preserved. It is recovered, cleaned and filled, without additives and without unnecessary processing steps.

Why is the whole animal used?

Nose-to-tail is part of our philosophy. In mass production bone marrow almost always ends up as waste, yet it is a high-quality part of the animal. We turn it into a deliberately used food.

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