What is the source of your beef/veal bones for stock?

[CindyJ]

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?

[ipsedixit]

Better to use things like shank or oxtail, stuff with collagen etc. Bones from porterhouse or even strip are ok, but will not add much in terms of body.

[Querencia]

Slices of beef shank with bone in and a marrow bone or two will give body to your stock.