When we took Chuck to the butcher, we asked for all the soup bones, etc. I love making soup from my own stock. I've made plenty of chicken and turkey stock, but I hadn't yet made beef stock. The biggest difference between making poultry stock and beef stock is browning the bones beforehand.
When I peel carrots, prepare celery, chop onions and so on, I always put the "garbage" (the peels, ends, etc) in a zipper bag in the freezer. On days that I make stock, I empty all those odds and ends into the stockpot along with the bones, seasonings and water, and simmer away.
The Prairie Homestead has an excellent tutorial on "Homemade Beef Stock". I browned the bones, then added the vegetable scraps, herbs, vinegar and water, and let it all simmer in the slow cooker for 24 hours. It wasn't a large batch of stock - I like it thick and rich so I let it cook down. I strained the solids out and poured the liquid into Mason jars to cool in the refrigerator overnight. The fat rose to the top and was easy to remove the next day.
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