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!

We sat down Tom Dykstra of Moraine Park Farms, who raises the high-quality beef found in our friendly local butcher shop and the beef bacon in grocery stores throughout metro Detroit.

Beef bacon is the latest chef crafted product joining the Marrow line of sausages. We sat down with Cody Shintoski, Head Butcher and Manager, to ask him all about it.

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.

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.

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