Marrowbone
Bone marrow , or marrowbone is the flexible tissue found in the hollow interior of bones. In adults, marrow in large bones produces new blood cells. It constitutes 4% of total body weight, i.e. approximately 2.6 kg (5.7 lbs.) in adults.
Culinary uses
Many cultures such utilise bone marrow as a food. The Vietnamese prize bone as the soup base for their national staple Pho'; Alaskan Natives eat the bone marrow of caribou and moose; Indians use slow-cooked marrow as the core ingredient of the Indian dish Nalli Nihari; Mexicans use beef bone marrow from leg bones, called tuetano, which is cooked and served as filling for tacos or tostadas; it is also considered to be the highlight of the Italian dish osso buco (braised veal shanks). Though once used in various preparations, including pemmican, bone marrow for human consumption in the United States has recently fallen out of favour as a food.
One fan of this delicacy is noted chef and author Anthony Bourdain, who has stated that if he were on death row, his last meal would consist of bone marrow. He considers the delicacy to be his number-one comfort food.
Bone marrow is a source of protein and high in monounsaturated fats. These fats are known to decrease LDL cholesterol levels resulting in a decreased risk of cardiovascular disease, prompting some to make bone marrow a dietary staple.