LOL. Yes, I try to make some bone broth each year. Chicken is easy to get, but beef....not so easy.
Now and then the grocery store will have soup bones in the winter—never in spring, summer, fall. So I have to make it and can some for use in other seasons.
Once upon a time, in the 1960s-70s, I would get round steaks, and carve off the bone with a little meat left on and freeze it. Then I’d pound the rest with a meat mallet and make cube steaks for smothered steak, country fried steak, or swiss steak for supper. When I had enough bones, I’d make bone broth soup.
Chuck Roast used to have bones too. These days the only beef in the store with bones year around are T-bones. I can’t afford T-bones often enough to get enough bones for soup.
When we bought half a beef from a local farmer-wonderful shanks with a nice amount of meat. Used that up before the steaks—I love a good beef bone broth soup.
Sometimes if you ask at the meat counter, they’ll have bones that they can package up for you.