Marrow vs Suet or Fat

[Pimativo]

Is there a big difference in the nutrient value with bone marrow, vs the fat found in meat, grass fed that is.
 And what is the difference between suit and fat, sold by Slankers, I want to add some fat into ground eye of round.
 Which would be best
 Thanks 

[MoonStalkeR]

Marrow is less saturated and easier to digest than the other fat, that's the main difference. The exact nutrients of the marrow are probably unknown, but it probably has hidden minerals, stem cells, beneficial fats, etc. It's definitely more nutrient dense than other fats.

Re Slankers: Suet is hard fat around kidneys, and the "fat" are trimmings mostly from the cuts of meat. I recommend ordering the fat as it's easier to digest.

[TylerDurden]

http://www.thepaleodiet.com/articles/Final%20Fatty%20Acid%20PDF.pdf

[Pimativo]

Thanks, 

[sabertooth]

I think it takes all three types of fat to obtain the full benefits of this diet, I eat marrow, fat trimmings, and suet as part of my regulate diet. Marrow is wonderfull but to expensive to live off of and fat trimmings are tasty, but seem to lack the finer qualities of marrow. Suet is a heavier fat that may be rich in its own way but is far less smooth going down. Finding the balance between may be a matter of personal taste.

[TylerDurden]

I heavily disagree that raw marrow is expensive. Here in the UK, while difficult to find sources thereof, it generally costs about 1 pound fifty pence a kilo of raw (100 percent grassfed)bone-marrow(including the weight of the bone).  I find raw marrow very filling(and far more tasty and better digested digested than raw suet). In the past, I would often have days in which I ate raw marrow and nothing else, though, these days, I am not so concerned re fat-sources.

[sabertooth]

When  the store has it in stock marrow bones cost 2 dollars a pound and you may be lucky to scrape 4 tablespoons of marrow out of a one pound bone. While fat trimmings and suet I obtain free of charge from the restaurant. I also get lamb bones but its harder to get marrow out of smaller bones.

Cost is relative to wealth, I am on a shoestring budget and cant afford anymore than about 10 dollars a day for my food. I have a stay at home wife and three kids plus myself to feed and support on about 30,000 a year. so free fat being 75 percent of my diet is essential for my being able to maintain my paleo diet. Its a blessing to have such a resource, I get so much fat that I slow render some of the extra and soak much of my kids food in it, they aren't completely raw paleo but I do incorporate the cleanest animal foods I can afford into their diet.

I bought a bunch of marrow and for about three days used it as my only fat source after getting some sour lamb fat. It was great and I had lotsa of energy, but by the third day I was burned out on it and it no longer was what I craved.

So I wonder has anyone truly tested the upper limits of marrow intake, I am sure that in paleo times people would binge on marrow from scavenged remains and leftovers, but I doubt they made it into the staple source of calories. Marrow is great and wonderful, but the queston is can one live on it for extended periods or are other fats essential for health. I do feel I have to have it at least once a week to feel optimal, and my kids will eat it and prefer it over fat trimmings.

[TylerDurden]

Well, I lived for something like 2-3 years with raw marrow being a major source of raw fat(raw tongue being secondary). And, like I said before, during that period I would routinelyhave days in which I ate only raw marrow, and most of the rest of the time either had a little or a lot of raw marrow with my 1 large daily meal. So I am aware of how filling raw marrow can be as I would often just need a tablespoonful or two to feel sated, at times(though, in those days, I often overate on raw fat, quite needlessly).

As for raw marrow, one has to ask specifically for marrow-rich bones as , judging from my experience, farmers otherwise automatically assume the marrow-bones are for your dogs and just give you the crappiest bones with virtually no marrow in them. The marrow-rich bones would be commonly the legnth of a hand with  an inch(?) or so diameter, for the best ones, with even the ones with very narrow width re marrow providing many table-spoonfuls worth of marrow. (I use an oyster-knife to punch out the marrow at either end, then use a standard knife to scour round the marrow in a circle to get it all out).

[yuli]

I get some steaks which have the large bone cut with the marrow in it.
The bone is like a bowl container for the marrow, I just eat it with a teaspoon out of the bone, and its about the only raw animal food I like cold straight out of the fridge, because it tastes like cold, creamy, unsweetened ice cream and also reminds a bit of dairy.

Other then that I try to eat all the fat that comes attached to the sides of the muscle meat I get.
Or sometimes I buy the marbled steaks (yes I know those are grain-fred) because they have more fat and sometimes the grassfed one it tasty but just so dam lean!

As for eating suet that just doesn't seem appealing, if I really have no animal fat I'll just eat a chunk of butter or a slice of raw bacon. Again those things are not really raw-paleo but I try to still only eat things I highly enjoy. Because whenever I force myself to eat something I don't really wanna eat it makes me binge on cooked foods. So I'd rather have some butter and bacon, then to starve myself of fat then give in to a bowl of oatmeal or buckwheat