Making Beef Bone Broth

So, I've posted comments about making broth-bases in a few threads.This is a correction/ revision to what I've posted about making beef broth from bones.

I posted that I don't skim the fat off the broth after boiling, because there's a negligible amount per serving in the finished product (Soup or au jus) if you make a big vat.

It's been a long time since I've made beef broth, so I thought since I've been posting about it and it's that time of year, I'd make some.

I do save and freeze steak bones and when making beef broth from these bones, it's true, the total fat is negligible per serving when making big vats from these.

Since I don't eat that many steaks and my household has shrunk with the kids on their own, there's just not enough bones to make beef broth with- so I buy marrow bones.

*HERE'S THE CORRECTION:

I'd forgotten, marrow bones do have a LOT of fat that leeches into the broth. I definitely recommend skimming off the fat at the end of beef marrow-bone, broth-production, before freezing.

Sorry if I misled anyone. It wasn't intentional.