What is the source of your beef/veal bones for stock?
It just dawned on me today that maybe I should be saving beef bones and freezing them until I have enough collected to make or enhance a stock. I'm talking about bones that would normally get tossed out -- bones from grilled porterhouse steaks, for example. Or is it best to go to the store and just buy oxtails, or beef shanks, or some other meaty bones and use that to start a stock? Have I been tossing a valuable stock ingredient all these years, or are fresh-from-the butcher meaty bones good enough?