guide to beef cuts

beef femur / humerus bones

beef cheek section

The femur & humerus bones are large bones from the leg that exude flavor and gelatin when slow-simmered to produce stock. These beef bones are sold center-cut, so that the marrow is exposed to produce richer stocks for sauces, soups, braises, etc.

These bones can also be halved using a band saw (aka “Boat” presentation) & roasted, then served for their marrow.

Applications: Make Stock or Cut on Band Saw for Halved “Boat” Presentation for Marrow.

Related Cut Guides: