One of the best ways to use that tough grass fed beef I’ve been complaining about is with the long, slow, crock pot cook. This has a good measure of the broth I made from the bones I roasted. They were left over from cutting all the beefy bits from various roasts that came with the order. All the boneless cuts were long since ground into burger but I was fooled into keeping the bone-in pieces. They were well sealed and I thought they might make decent beef roasts but they were just too tough. Slow cooked and shredded was the only way to get a good meal out of them. I am including the stew meat cubes in this jeremiad. I though those would work in a long simmered soup but I thought wrong.