Beef Marrow Broth: What It Is, What's in It and How to Use It
Rich, deep and properly beefy: beef marrow broth is the one people fall for. Here's what it is, how it's made and the best ways to use it.
In this guide
If bone broth were a family, beef marrow would be the one who arrives at dinner in a good coat and tells the best stories. It’s rich, it’s deep, and it has a way of making a plain mug feel like an occasion.
But what actually is it, and how is it different from any other beef broth?
What is bone marrow?
Marrow is the soft tissue found inside larger bones, such as the leg bones of cattle. It’s rich and buttery, which is why roasted marrow bones have become a fixture on restaurant menus. Chefs scoop it onto toast; your grandmother probably simmered it into soup.
What is beef marrow broth?
Beef marrow broth is bone broth made with marrow bones. As the bones simmer for hours, the marrow melts into the liquid, along with the protein and collagen from the bone and connective tissue. The result is fuller-bodied and rounder in flavour than a broth made from leaner bones.
Our Beef Marrow is slow-simmered for up to 16 hours, then gently dried, so all that richness lands in a single spoonful.
How does it taste?
Think of the best bit of a Sunday roast: the deep, savoury juices at the bottom of the tin. Beef marrow broth has that same rounded, meaty depth, with a slightly silky mouthfeel from the marrow. It’s the broth that wins people over.
It’s also why it’s one of our two bestsellers. People who don’t think they like bone broth often change their minds after a mug of this one.
What’s in beef marrow broth?
Like any good bone broth, it’s a source of protein, and it naturally contains collagen from the bones and connective tissue. The marrow adds a richness and silky body you won’t get from leaner bones. That’s the benefit you notice first: it tastes properly wonderful, so it’s the bone broth people actually look forward to drinking every day.
Beef marrow vs Pure Beef: which is which?
- Flavour: Beef Marrow: Rich, deep, beefy; Pure Beef: Neutral.
- Best for: Beef Marrow: Sipping, gravy, stews, noodles; Pure Beef: Coffee, smoothies, sauces, baking.
- Why choose it: Beef Marrow: When you want to taste the broth; Pure Beef: When you want protein without changing the flavour.
Many people keep both: Beef Marrow for the mug and Pure Beef for everything else.
The best ways to use beef marrow broth
- As a mug: one tablespoon in 250–300ml of hot water, a pinch of salt and some black pepper.
- Gravy: whisk it into the roasting tin with a little flour for a gravy that tastes like it took all afternoon.
- Stews and casseroles: a tablespoon or two adds depth to slow-cooked beef and root veg.
- French onion soup: the classic home for a rich beef broth.
- Instant noodles: bin the sachet and use beef marrow instead.
- Broth popcorn: butter plus a sprinkle of powder. Thank us later.
Why ours is award-winning
Our Beef Marrow won a Taste of the West award, judged by food experts on flavour, quality and character. It’s made with grass-fed, pasture-raised beef, has no fillers, and every batch is tested.
Questions people ask
Is beef marrow broth the same as bone broth?
It’s a type of bone broth, made with marrow bones for a richer, deeper flavour.
Does beef marrow broth taste fatty?
It tastes rich and rounded rather than greasy. The marrow gives it a silky body.
Can I cook with beef marrow broth?
Yes. It’s excellent in gravy, stews, soups, noodles and anything that benefits from a deep beefy flavour.
Taste the difference
Beef Marrow is the rich one: slow-simmered for up to 16 hours, award-winning and made from grass-fed beef. A 300g pouch gives you 30 mugs, and it’s the one to start with if you think you don’t like bone broth.
Sources & Further Reading
