When purchasing bone marrow for this recipe, ask your butcher for pipe-cut marrow bones, which are 2- to 3-inch pieces from the center of the shank and cut in half. This cut is meatier and makes the marrow easier to extract. To make the fresh tomato juice for the buffalo mayo, thoroughly rinse tomatoes with cold water and then grate on a box grater into a bowl. Push the tomatoes through a strainer, leaving any seeds or skin behind.
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