A large animal bone, typically from cattle, containing a core of bone marrow: soft, fatty tissue where blood cells are produced. In cooking, marrow bones are roasted and the rich, buttery marrow scooped out and spread on toast, or simmered in stocks and broths such as osso buco and pho, to which marrow lends deep savoury body. Marrow is energy-dense and contains fat-soluble vitamins, though it should be enjoyed in moderation. Butchers cut bones crosswise into rounds or lengthwise into canoes for easy access. Like all beef bones, marrow bones must come from inspected animals and be handled hygienically.