And, finally, is bone marrow a good source of fat to fully rely on?
Answer I have no idea as to whether there is any difference between the two, as there havne’t been any comparison-studies done, to my knowledge. I have been told that the marrow from older cattle is invariably of the hard and tallowy type at room-temperature, with younger cattle having softer marrow, overall. So I would assume that the softer marrow is slightly better.However, this is relatively immaterial as all kinds of marrow are very useful for health, and given the greater difficulty in finding sources of raw marrow, as compared to muscle-meats, it’s not a good idea to antagonise the farmers by insisting on only marrow from the lower leg etc. Ox or beef marrow is fine. It’s much more difficult to get hold of marrow from other animals as they’re usually considered too small for farmers to bother with. Apart from the ox/beef marrow which I get all the time, the only other marrow I’ve been able to get hold of is deer/venison marrow, and then only during the September-April hunting se
