Sous Chef Karen has been with Marrow for over three years, and her cooking is deeply rooted in her Mexican upbringing. She grew up in the kitchen, always helping out her mom, abuelita, and tias in any capacity they entrusted to her tiny child hands. For Karen, cooking has always been about care, resourcefulness, and honoring the food itself. Farm to table and nose to tail wasn’t a trend—it was simply a way of life, and often the only means of having access to food.

This Picadillo recipe is one of those weeknight staples that Karen’s mom could always whip up quickly with whatever veggies were on hand. It’s a dish that traveled from Spain throughout Latin and South America, with each region making it their own. This version comes from Northern Mexico and sticks to the basics: ground beef, potatoes, and tomatoes—all diced (hence the name “picadillo”). Karen now makes it with Marrow Detroit Provisions’ locally raised ground beef, available at your favorite neighborhood grocers. Serve it straight up with beans and rice, tuck it into tacos, or use it as filling for empanadas or chiles rellenos. It’s comforting, flexible, and full of soul—just like the kitchens Karen grew up in.

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!

At Marrow Detroit Provisions, every product tells a story—one rooted in Michigan’s farming communities. From the butcher’s block to the grocery aisle, our meats come from local, family-run farms where quality and humane practices go hand in hand. When you bring home Marrow, you're not just feeding your family—you’re fueling a movement for better food and better farming.

Looking to level up your weeknight dinner routine? Our Bacon Burgers are already a crowd-pleaser, but Cody Shintoski, our Director of Retail Sales and Operations, has a new spin that’ll take them from delicious to unforgettable.

We recently caught up with Chris Demuth, Marrow Detroit Provisions’ Operations Manager. Chris has grown from our founding butcher team to the Supply Chain and Operations Manager, he shared the story of his journey with Marrow and what inspires him to keep up the good work everyday.

From the high-end cuts at our butcher shop to our retail packed products in grocery stores across Michigan; any meat you pickup from Marrow Detroit Provisions supports local family farmers dedicated to humanely raising the highest quality of meats. When you grab our chef-crafted products from your local store, you’ll know that Marrow will bring the flavor to an easy weeknight dinner at home.

You already know how to smash our Bacon Burgers on your griddle. Marrow’s Director of Retail Sales and Operations, Cody Shintoski offers up a creative idea to turn this product into your family’s favorite.

When you ask Chef Sarah how to use Marrow Detroit Provisions' sausages in a holiday recipe, she delivers. For the culinary adventurers who typically buy cuts from our dry-ager, here's a way to incorporate our Andalucia-Inspired Sausage into a holiday delicacy that’s sure to impress!

We’re here to make it simple to have ethically sourced, quality, chef-crafted meals at home. I don’t know about the rest of you, but I want Marrow’s sustainable sourcing and flavor profiles every day. But I seldom have the time to make a home-cooked meal from scratch between school, activities, and bedtime routines. And, don’t even get me started on holiday parties! There are so many ideas out there, but who has time for that?! So here’s one of my favorites. Done simply, sourced locally, and flavored by experts.

QUALITY. COMMUNITY. LAND. ANIMAL.

Enjoy!

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 Ping Ho, Marrow’s and Marrow Detroit Provisions’ founder. Ping shared her inspiration for creating a hybrid butcher shop and restaurant, her vision for building a more sustainable food system, and what’s next for Marrow Birmingham and beyond.

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 Sarah Welch, Marrow’s Partner and Executive Chef—a four-time James Beard Award nominee and Top Chef Season 19 finalist. Sarah shared the ethos behind Marrow’s menu, her favorite Marrow Provisions product, and what’s on the horizon for our new Birmingham location.

At Marrow Detroit Provisions, the collaborative community of chefs, butchers, and front-of-house staff is essential to creating the culinary quality you count on us for! We want you to get to know our team!

We recently sat down with Heather Ratliff, Marrow Detroit Provision’s Vice President of Sales and Operations to discuss her role, her favorite Marrow Detroit Provisions product, and more. With over a decade of experience in local food systems sales and operations, she’s committed to making local, ethical, and delicious chef-crafted food easy for you to find and use at home.

This Basilicata Bolognese recipe is not only easy to make, but also highlights the chef-crafted flavors of our local, humanely raised sausage. This comforting dish is perfect for weeknight dinners and will have everyone asking for seconds. With simple ingredients and a bit of love, you can create a hearty, nutritious meal that brings the whole family together. Featuring local, humanely raised sausage, it’s not just delicious—it's a conscious choice that supports ethical farming practices.

QUALITY. COMMUNITY. LAND. ANIMAL.

Enjoy!

Now that school is back in session our head Butcher and grill dad Cody shared one of his go-to easy breakfasts for kids on the go. Whip these up in no-time and make some extra to throw in the freezer for next time. Using Marrow Detroit Provisions allows you to feed your family and your soul. All our products are made with humanely raised, local meat so you can feel good about what you feed your family. Our chef-crafted sausage brings all the flavor, so all you need to do is mix and bake for a protein-filled healthy breakfast!

QUALITY. COMMUNITY. LAND. ANIMAL.

Back to school season, and the first cool nights have us dreaming about fall colors, sweater weather, and hearty soups. Marrow Detroit Provisions sausages at home make it simple to whip up a family-friendly dinner. Our chef-crafted sausages bring the flavor, all you need to do is simmer them up with a handful of ingredients and this homemade soup will impress guests of all ages. Even better, you don’t need to compromise your sourcing ethics to have flavor-forward, locally sourced, humanely raised sausage bringing the protein to this healthy family meal.

QUALITY. COMMUNITY. LAND. ANIMAL.

Summertime means that broccolini is in full swing. We love how the fat from our Basilicata Sausage brings out the sweet flavor and crunchy texture of farm fresh broccolini - you can find broccolini from Fusilier Farm’s at Eastern Market, right around the corner from our farmer’s market stall!

QUALITY. COMMUNITY. LAND. ANIMAL.

This recipe is one that has traveled with Chef Sarah since her days at Parks & Rec, Detroit’s first tiny fine-diner. There she created ths foundational gravy recipe and we think any one of our sausages would work well in this application. But the obvious choice is Detroit Breakfast Sausage!

QUALITY. COMMUNITY. LAND. ANIMAL.

Having sausage doesn’t mean you’re skipping salad - we love the idea of substituting our deeply flavorful Toulouse sausage where tuna would normally be in a Nicoise salad. You get it - French Sausage, French Salad - makes sense right? A version of this salad has recently made an appearance on our tasting menu - we encourage you to do this without the greens for a super crunchy and textural adventure. 

QUALITY. COMMUNITY. LAND. ANIMAL.

Chef Sarah has developed a recent fascination with masa - and you get to reap the benefits. Arepas are a thick, corn flour-based dough filled and seared. We filled ours with Marrow Detroit Provisions’ Toluca Breakfast sausage, but this recipe is easily adaptable for any filling. 

We like the idea of making these pupusas in bulk and freezing them for the future. Spend an afternoon in the kitchen and enjoy this goodness whenever you need a quick meal without compromising your ethics.

QUALITY. COMMUNITY. LAND. ANIMAL.

Indulge in this delightful dish, where every ingredient reflects our dedication to quality, humane sourcing, and local community support.

QUALITY. COMMUNITY. LAND. ANIMAL.

If you missed the Naughty Nacho pop-up at Detroit City Distillery, don’t worry we’ve got you covered. Try this Andalucia sausage queso recipe at home over Aunt Nee’s tortilla chips. Want to make it really naughty? That’s where pork belly bites from our stand at the Detroit Eastern Market come in! Try it with our hickory smoked bacon to keep it simple.

All of this goodness comes to you with our commitment to providing quality meats which goes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is better for the environment.

QUALITY. COMMUNITY. LAND. ANIMAL.

This strata recipe was created to highlight the flavors of Marrow's original Detroit Breakfast sausage developed at our flagship butcher shop. An elevated rendition of the classic breakfast link using maple syrup and tarragon, the well-rounded flavors beautifully marry the realms of sweet and savory. Marrow Detroit Provisions uses quality ingredients and gives customers full visibility into the production so you can taste the difference.

Our commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is better for the environment. We partner with farmers in the Great Lakes Region whose practices show a respect for the land, the environment, and the well-being of their animals.

Immerse yourself in a gastronomic experience. We hope you savor the difference our commitment to quality local ingredients makes on our pork breakfast sausage in this decadent brunch skillet-strata. Bon appetit!