Bones & Offal

Bones & Offal

Bones & Offal

The cuts that traditional cooks and whole-animal eaters know to look for. Marrow bones, knuckle bones, liver, heart, kidney, tongue, and beef fat — these are the nutrient-dense, deeply flavorful parts of the animal that don't make it onto most menus but have been prized in kitchens around the world for centuries.

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