Wow, funny. But it is so long that probably suits long and thin bones the best, e.g., poultry. While I use only beef ones, sometimes pork when I cook hock.
Bone Marrow is a fine dish, made popular for a while in the UK by Fergus Henderson and his restaurant St John...he also wrote the Nose to Tail cookbook, I think you might like it ha!
One tip with the bone marrow is to split the bone, easier to eat afterwards and all the marrow gets a bit of crisping etc, but of course one can just scoop it out of the bone, I find it needs a fair bit of seasoning to go with it, garlic rubbed on toasted bread or herbs etc also nothing like a bit of bone marrow ground into a burger!