Kettyle Irish Foods](http://www.kettyleirishfoods.com/), an award-winning specialist in dry-aged meats, has developed a unique butter for enhancing the flavour of steak that was recently listed by the UK [Guild of Fine Food ](http://www.finefoodworld.co.uk/)as one of Britain's Top 50 foods.
Kettyle's dry-aged bone marrow butter is a mix of bone marrow blended with sea salt and cracked black pepper and is available to the food service sector in 100g tubs.
"The big reason why we decided to focus on bone marrow is taste. It is subtle, creamy, nutty and sometimes just a little sweet. It is always extremely rich and a taste that is incredible to perfect and baste a resting steak or roast," explained the firm's founder and managing director Maurice Kettyle.
"Dry-aged bone marrow deepens the flavour of the meat and replaces lost juices naturally while adding much needed minerals and vitamins our bodies can only crave. International food writer Anthony Bourdain once described bone marrow as "God's Butter" and I happen to agree with him."
As well as being high in the ‘fifth taste' umami flavour, bone marrow contains up to three times more protein, vitamins, iron and Omega 3 than any other protein per 100g, he added.
By Angela Frewin
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