Source for Bones

I'm dreaming about the steak served with bones we had at L'AOC this summer.
What butcher would you recommend for buying bones for roasting? I'd need them cut up into decent size lengths (2-4 inches, maybe?).

I'm sure if you talk to them at Butcher's Best in Prospect they could help you out. They cut all of their meat on promises so I'm sure they could provide you with some bones cut how you want them.

Not sure if it is the same at all locations, but the Valu Supermarket on Outer Loop sells marrow bones in their meat department off and on. Theirs are usually in 1-2 inch chunks and pre-packaged, but I'm guessing they would probably be willing to cut some to order if you asked...

I bought several packages of them yesterday for a roasted marrow experiment, so they definitely still sell them.

What exactly do you mean by "steak with bones?"

If you mean the beef rib bones (the equivalent of baby backs, but from a steer) good luck in Louisville! Walmart, Meijers, and now Krogers all sell the cryovac bones that have been stripped of 95% of the meat, and sell them for from around 3.99 (Walmart) to 6.99+ (Kroger) per pound - way too pricy for what you get. Several butchers can do it, but usually won't unless they're running a boneless rib-eye special (for which they'll have bones left over). If you want bone-in rib-eye steaks, then Kroger always has them, but quality is at best so-so. On rare occasions Meijers will have their own butcher cut, and the quality is good, but pricing is sky-high (5.99+).

If they have it, any of these markets will cut them in smaller lengths for you, although half the fun is diving in to the long bones!

I usually buy from Jewel when I'm in Chicago. If they are running a boneless rib-eye sale, their butcher cut bones have a lot of meat, are great smoked, and run from 0.99-1.99 per pound.

If you're looking for bone-in tenderloins or bone-in strips, then you can order them from any grocery or butcher shop, and any can cut them however you want. Same for marrow bones, Korean ribs (or flanken style), etc.

Andrew, I'm talking about cote de boeuf, served with roasted marrow bones alongside. I'd just make the marrow bones.

And both suggestions are really great. Thank you.

Burger's Market had them in last weekend, if you call a few days in advance they will get almost anything you want.

Never tried serving them with other meat - may have to look that one up. When I roast em, its always for an appetizer or a snack thing on crusty bread.

Took this after my last experiment (it was done for a food blog, so it had to look all pretty)



Topped with a mix of Italian parsley, lemon juice, sea salt, olive oil, black pepper, and diced shallot. Good stuff.