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Bone Marrow

Interior of long bones — femur and tibia (leg bones)

The fatty marrow inside beef leg bones, rendered by roasting or slow-simmering. Roasted bone marrow is a fine-dining staple; as a cooking ingredient it enriches biryani, Nihari, and pho with depth and body. Ordered separately as 'nalli' (South Asia) or as a set of cut marrow bones from the butcher.

Regional Names — 50 countries

CountryLocal NameConf.Traditions
Afghanistan
maghz-e ustukhān
●
Argentina
tuétano
◑
Armenia
voskratsuts
●
Azerbaijan
sümük iliyi
●
Bolivia
tuétano
●
Brazil
tutano
●
Chile
tuétano
◑
China
niúgǔsuǐ
●
Colombia
tuétano
◑
Czech Republic
morek
●
Ecuador
tuétano
◑
Egypt
nukhā'
◑
Ethiopia
meqni
◑
France
moelle de bœuf
●
Georgia
dzvlis tvini
●
Germany
Knochenmark
●
Greece
medoúli
◑
Hungary
velő
●
India
maghaz-e-haddi
●
Indonesia
sumsum
●
Iran
maghz-e ostokhān
◑
Israel
moach etzem
●
Italy
midollo
●
Japan
kotsuzui
◑
Kazakhstan
zhilik maiy
●
Kyrgyzstan
jilik maiy
●
Lebanon / Levant
nukha'
◑
Mexico
tuétano
●
Mongolia
chömög
●
Morocco
mokh l-ʿdam
◑
Nigeria
bone marrow
◑
Pakistan
maghaz-e-haddi
●
Peru
tuétano
◑
Philippines
utak ng buto
●
Poland
szpik
●
Portugal
tutano
●
Russia
kostny mozg
●
Saudi Arabia
nukha'
◑
Senegal
moelle
◑
South Africa
bone marrow
◑
South Korea
golsu
●
Spain
tuétano
●
Tajikistan
maghzi ustukhon
●
Thailand
khai kraduk wua
●
Turkey
kemik iliği
●
Ukraine
kistkovyi mozok
●
United Kingdom
bone marrow
●
Uruguay
tuétano
◑
Uzbekistan
ilik
●
Vietnam
tủy bò
●

Regional names reflect documented butcher and market terminology. Confidence indicators reflect research quality, not cultural importance.

See also

← All offal cuts

Bone Marrow in the main cut translator →

Tradition: Northeast India Whole-Animal Beef Tradition →

Tradition: Ethiopian Slaughter-Day Tradition →

Tradition: Padang Beef Offal →

Tradition: Kuaitiao Nuea →

Tradition: Kəllə-Paça →

Tradition: Sichuan–Chongqing Hot Pot Offal →

Tradition: Kallapacha →

Tradition: Hashi →

View all 43 traditions →

How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.