Moombra Meats - Marrow Bones
All Moombra Meats Products

Marrow
Bones

Pasture Raised Verified Origin
Marrow Bones
Moombra Meats | Brisbane Valley, QLD

Cross-cut leg bones with the marrow exposed at both ends. Roast at 220°C for 15-20 minutes and scoop the soft, savoury marrow onto sourdough toast with sea salt.

FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookSlow / Smoke / Braise
TextureRich, unctuous
FatVery High
Serve93°C+ (probe tender)
Cut Overview
About This Cut

Marrow bones are the cross-cut sections of the leg (femur or tibia) with the soft marrow exposed at both ends. The marrow itself is a fatty, gelatinous tissue that turns silky and savoury when roasted. Best cooked at high heat for a short time — 220°C for 15-20 minutes is enough. You want the marrow soft and translucent, not melted out and lost in the pan.

Traditional service is straight onto sourdough toast with flaky salt and a parsley salad to cut the richness. Marrow is one of the most nutrient-dense parts of the animal — high in fat-soluble vitamins (A, K2), iron, B12, and the unique fatty acid profile that makes bone broth so prized.

Indicative nutrition: Beef marrow has no entry in FSANZ AFCD or USDA FoodData Central. Values shown are indicative estimates based on published bovine marrow composition studies. Marrow is approximately 80-90% fat by weight with very small amounts of protein.

Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain finished 60 to 80 days
FeedlotsNever used. Open pasture only.
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Verified Nutrition Data
Nutritional Values
Data Source

Indicative estimates for raw beef marrow. Values are typical averages per 100g raw. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

275kcal
Energy per 100g
275 kcal
1150 kJ · typical average
Macronutrients per 100g
Protein16.8g
Complete protein. All essential amino acids present.
Total Fat23.5g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
275 kcal / 1150 kJ▼
Total energy from protein and fat.
Protein
16.8 g▼
Beef protein is complete. All essential amino acids present.
Total Fat
23.5 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming the fat cap will reduce total fat.
of which Saturated
9.8 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron
1.9 mg▼
Iron in red meat is haem iron, absorbed more efficiently than non-haem iron from plants.
Zinc
3.6 mg▼
Essential mineral for immune function, wound healing, and cell growth.
Vitamin B12
2 µg▼
B12 is found naturally in animal foods. Supports nerve function and red blood cell production.
Vitamin B6
0.28 mg▼
Supports protein metabolism and neurotransmitter production.
Niacin (B3)
4.8 mg▼
Supports energy metabolism. Beef is a strong natural source.
All values sourced from indicative estimates for raw beef marrow. Typical averages per 100g raw. Not dietary or medical advice.
Marrow Bones | Moombra Meats | Nutrition Verified
Independent Verification
Why These Marrow Bones Earned the Nutrition Verified Tick
Verified Origin
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Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
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Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
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Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
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The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Indicative Nutritional Profile
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No food composition database contains an entry for raw beef marrow bones. Values shown are indicative estimates based on published bovine marrow composition studies. Marrow is approximately 80-90% fat by weight. Treat as approximate, not exact.
No Hidden Additives
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Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Bring to room temperature 1 hour before cooking.
Best Cooking Method
Low and slow oven or smoker. Minimum 7-8 hours at 120°C.
Seasoning
Season the night before for best bark formation.
Internal Temperature
Done at 90-95°C when probe slides in easily.
Resting
Rest minimum 30 minutes before slicing or pulling.
Recipe Suggestions
Recipes
01
Roast Marrow on ToastOven · 20 min · Serves 4
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You'll Need
8 cross-cut beef marrow bones (5-7cm long) Sourdough toast, sliced thick Flaky sea salt Cracked black pepper 1 small bunch flat-leaf parsley, picked 2 tbsp baby capers, drained 1 small shallot, finely diced Juice of half a lemon 2 tbsp olive oil
Method
1Preheat oven to 220°C. Stand the bones upright on a roasting tray, marrow side up.
2Roast 15-20 minutes until the marrow is soft and bubbling at the surface but has not melted out. Watch closely from the 12-minute mark.
3While the bones roast, toast the sourdough. Make the salad: toss parsley, capers, shallot, lemon juice and olive oil.
4Serve bones immediately with a small spoon. Scoop marrow onto toast, season with flaky salt and pepper, top with parsley salad.
Tip: The acid in the parsley salad is essential — it cuts the richness of the marrow. Without it, the dish becomes one-note. Eat while the toast is still warm.
Independently Verified by Nutrition Verified

Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from indicative estimates with no direct database entry and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.