SC - Marrow

[Philip & Susan Troy]

James L. Matterer wrote:
> I
> haven't redacted the recipe yet, but I'm assuming up to at least 1/2 cup
> of marrow per pie, with one pie feeding 6 people, meaning I'll need
> (uhm...) 20 or more cups of marrow. Now, I'm not sure of how much marrow
> to expect to extract from shank bones, etc. Is it reasonable to hope
> that a local butcher could help me obtain enough?

You'll need from 10-20 marrow bones. The ten estimate assumes you get
most or all of the marrow from each bone. Sometimes it can be tricky.

Perhaps if you ask him now, he could begin stockpiling bones in the
freezer for you. The problem with using bones larger than shank bones is
that very few butchers are dealing now with the real, old-fashioned
primary cuts of meat anymore, so there are fewer and fewer halves of
beef and veal, or even steamship rounds (whole, on the [thigh] bone)
from which marrow can be got. More and more butchers are getting in what
used to be called secondary cuts, which wouldn't include some of those
really large bones. You might find you need to contact a wholesale
butcher for that, and a wholesale butcher might not consider such a
project a good use of his time and premises, when he can sell those
bones (which few people usually want) to tallow rendering plants (marrow
is mostly fat anyway).

I suggest you start making phone calls and, if necessary, in-person
visits. If you have access to a good local butcher, ask his advice,
especially if you have developed a good working relationship with him.

Warning: semi-frivolous advice follows...but not TOO frivolous...

Is there any way you can work some shank meat into the rest of your
menu? If you told your butcher that you need 10 veal or beef shanks
(beef will be less expensive, but there may be more meat on 10 beef
shanks than you can use; I'd guess a total of about 50 or 60 pounds, off
the bone) he'd probably get them for you without blinking an eye, and
bone them, trim them, AND crack the bones however you want. And shank
meat makes excellent stew meat and braised roasts. Not to mention
sturgyn ;  )

Just a thought. Good luck!

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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