American Wagyu Marrow Bones

The Ranch Difference

Our American Wagyu Marrow Bones are the foundation of exceptional cooking—rich, nutrient-dense bone marrow from cattle raised right on Florida pasture. This is the ingredient that separates homemade broth from restaurant quality, and the base for culinary traditions that go back generations. These aren't afterthought bones—they're premium marrow from superior genetics.

What Makes It Special

Pure Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal genetics
• Full traceability from birth to butcher

Naturally Raised

• 100% pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced, nutrient-rich marrow

The Marrow Advantage

Bone marrow is nutrient-dense gold—rich in collagen, gelatin, minerals, and healthy fats that transform into silky, body-building broth. Our pasture-raised cattle produce marrow that's golden, rich, and packed with more nutritional density than feedlot bones. Whether you're making traditional bone broth, roasting for marrow toast, or building the foundation for superior stocks, these bones deliver.

Key Features:

• Rich, golden marrow from healthy pasture-raised cattle
• Superior collagen and gelatin content
• High in minerals (calcium, phosphorus, magnesium)
• Perfect for bone broth and stocks
• Excellent for roasting and marrow toast
• Traditional nutrient-dense ingredient
• No antibiotics or hormones

Recommended Preparation: Golden Bone Broth

What You'll Need:

• 2-3 lbs Everglades Ranch Marrow Bones
• 1 onion, halved
• 3 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 2-inch piece of ginger, smashed
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp apple cider vinegar
• Water
• Salt and pepper to taste

Instructions:

1. Preheat oven to 450°F
2. Roast bones on a baking sheet for 20-30 minutes until browned
3. Transfer bones to large stockpot
4. Add vegetables, ginger, garlic, and bay leaves
5. Cover with water (about 4-6 quarts)
6. Add apple cider vinegar
7. Bring to boil, then reduce to low simmer
8. Skim any foam that rises
9. Simmer 24-48 hours (longer equals richer broth)
10. Strain through fine-mesh sieve
11. Cool and refrigerate; skim fat from top if desired
12. Use as-is or reduce further for concentrated broth

Alternative: Roasted Marrow Bones

• Roast bones at 450°F for 15-20 minutes
• Season with coarse salt
• Scoop marrow onto crusty bread
• Serve immediately while warm

Pro Tips:

• The longer you simmer, the richer and more gelatinous your broth
• Adding acid (vinegar) helps extract minerals
• Save the rendered fat for cooking—it's liquid gold
• Properly made broth will gel when cooled due to high collagen content

What you get: 2 bones, split. About 7-8 inches

This is beef with nothing to hide and everything to prove. Marrow bones are the foundation of traditional cooking—where pasture-raised cattle and superior genetics create the richest, most nutritious broth worth simmering for hours.

Contact Information:

• Location: Fort Pierce, Florida
• Email: info@evergladesranch.com
• Website: evergladesranch.com