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I can understand why we were driven to come up with new methods of obtaining it.

The way wild animals and traditional cultures prized it as much or more so than other fatty, rich cuts suggests that there’s more to marrow than just the fat.

As we all know, meat, especially fatty meat, contains more than just a lopsided macronutrient ratio.

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And he could probably fend off the hyenas, the vultures, and any other scavengers dead set on sucking the marrow.In fact, we may have learned about the delicious, nourishing paste by watching vultures drop femurs from the sky and pick out the marrow.There’s clearly something special (nutritionally) about bone marrow.Animals go for the marrow, instinctively, for example.Wolves given access to full deer carcasses gravitated toward those bones with “high marrow yields,” taking care to “destroy the epiphyses” where the marrow was most plentiful.

When I toss my dog a big smorgasbord of raw bones, organs, and muscle meat, he heads straight for the marrow before anything else, every single time. It’s interesting to see what the high-powered, raw senses of a nearly obligate carnivore chooses when determining which animal product is best to eat.As for the nutritional content, consider this data (PDF) on standard “African ruminant marrow”, courtesy of Loren Cordain.Three and a half ounces of the stuff contain 488 calories, 51 grams of fat (mostly monounsaturated, as I understand), and 7 grams of protein – extremely dense.If you’re truly interested in consuming the original Primal brain food, look no further than bone marrow: perhaps the first reliable source of large, fatty animal products our scrappy ancestors were able to procure.Yes, before we became spear-using cunning tacticians surrounding, stalking, and out-maneuvering large prehistoric ungulates, we feasted on the bones of fallen prey.Or, more accurately, we feasted on the bones (and the skulls, for that matter).