Liquid Gold
What is liquid gold?
Everyone may answer this question differently, and I'm interested to hear what it is to all of you.
To us, liquid gold is none other than out very own pasture raised, Organically Grown, beef marrow, melted down and made into a glorious butter-like substance.
Marrow not only tastes great, but, if taken from a well raised animal, good for you.
It brings several great health benefits to the table:
- It contains two different types of stem cells (myeloid and lymphoid), which are the base of our red and white blood cells. This means that bone marrow can help boost immunity, help with blood clotting, and the revival of our cells via oxygen.
- Because of the aforementioned health benefits and Alkylglycerols, which protect the body from infection, and when someone has cancer, the Alkylglycerol levels rise in the area affected by cancer. Since marrow carries this, it can assist in Alkylglycerol production. It also makes a great assistant to people with blood related cancers such as leukemia by helping to rebuild white blood cells.
- Collagen. This is probably the most commonly known health benefits of marrow. Collagen can assist with joint problems such as tendonitis, and with the regrowth of a broken or fractured bone. Collagen can also help rebuild and strengthen the stomach lining, helping with gastrointestinal issues such as IBS.
- An important note : When purchasing marrow or marrow bones, be sure that the animal they came from was raised purely. Toxins are stored many places, the bones and bone marrow being one of them.
Cooking with marrow
Known for its "sweet and savory" flavor.
It is great for carmelizing, frying, soups, in place of lard, etc. I make risotto with it, and it makes the risotto. It is a very universal ingredient, and can be utilized greatly in the kitchen.
Thanks for reading,
Cheers!
-youngwildfree
How do you melt it down? I use it in its original for for flavoring dishes or just eating right from the bone. I would be very interested to see how you get it to a liquid form. Perhaps an idea for another great post! Thanks for sharing.
We just put a cast iron pan on over low heat and let it slowly melt it until it turns to liquid, and the other non-melting fat in the pan shrinks just a bit, but doesn't cook (this is why the low heat is necassary). We then strain it and place it into a small dish and store it in the fridge like butter. We haven't done any large bathces, as we don't get enough marrow at one time to render and can it. That is something I will be looking into for the future though. I imagine it's something like rendering lard :)
Thanks for your interest!
Thanks for the feed back!
Sounds like a delicious addition to a Keto lifestyle!
I'm sure it woud be! It has a really full, well-rounded flavor.
I think I will give it a go soon.
Just saw this now. Great article! I'm hoping to do that sometime, but hard to get a hold of good bones to work with. For now, I still have organic chickens frozen to at least get bone broth from.