At Marrow Detroit, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!

We recently caught up with Eddie Moreau, who has been promoted from Chef de Cuisine to Executive Chef at Marrow. Eddie shared his culinary journey, his approach to sustainability, and more!

Marrow Butcher Cody Shintoski teaches Kim DeGiulio of WDIV Local 4 News how to build a charcuterie board with Marrow meat and what’s in your refrigerator.

Join our VP of Operations, Seth Duivenvoorden, as he dissects Marrow's supply chain strategy. Uncover the essence of our short supply chain approach, following its evolution from a modest butcher shop to the inception of Marrow Detroit Provisions (MDP). Immerse yourself in the intricate details of our carefully nurtured farmer relationships, strategic collaborations with local processors, and steadfast commitment to exceptional quality.

Marrow Detroit Provisions' delectable sausages are now available at Plum Market's four Michigan locations. The news was celebrated in a recent FOX 2 Detroit Cooking School segment.

Chris Demuth of Marrow Detroit Provisions put our collab box ingredients to work in this delicious recipe!…

Our neighbors at Marrow share out philosophy that eating local is eating better. We asked founder Ping Ho to share…

Pork Steak is an affordable, flavorful substitute for pork chops either on the grill or stove. Sometimes called the Pork Blade Steak, this one is cut from the shoulder blade cross section…

The Rolled Rump is a cut that can be used to feed multiple people for more than one meal. This cut comes from the back leg where the muscles are very lean…

Stew meat is a catch-all phrase for cubed, lean meat from the round primal of any animal. This month’s packs are all cut from the top round and eye of round from Michigan-raised beef…