On Sun, 7 Feb 2021 10:50:01 -0500, Gary > wrote:

> US Janet wrote:
> > Soup bones around
>> here come in a plastice bag in the freezer section. The bones are
>> totally without meat or fat, just bone and are expensive for what they
>> are.
>
>I've often complained about the weak flavor canned or boxed chicken
>broth or stock and I still hold true to that. So easy to make your own
>with better flavor.
>
>Not so much for beef stock though. Beef bones are rare or expensive so
>last week, I tried a box of Swanson Beef stock for the first time. It
>was pretty flavorful, to my surprise. I would buy this again.
>
>I also have a can of beef consomme which I assume might be a bit
>stronger tasting. I plan to use that someday, thickened with cornstarch,
>to make a "Beef and Broccoli over rice" meal.

I often buy bone-in chuck steaks, trim out the bone for stock/soup...
very easy. In warm weather I grill the filets, in cold weather I
grind the filets for great burgers. The fat on chuck steaks is in
large chunks, I trim out most for the birds. I usually use the stock
from the bones for a rich beef barley 'shroom soup. The bones are
large so I don't pick them out until after the soup is done and the
marrow dissolved.
For the life of me I'll never figure out how some call themselves a
cook, don't own a meat grinder, and prefer mystery meat burgers from
McD. I make an effort to never drive by fast food joints, I don't
want to smell that dreck.