Traditional soup bones are the beef neck bones. The neck bones are cut to peices that are 2-3 pounds per package. Add a few or all to make a crock pot or instant pot meal. or add a few to your beef roast to make a better quality soup stock.
Freeze stock in 1 or 2 cup amounts to cook veggies, rice, noodles etc in to add flavor and nutrition value over using plain water.
These are lean, and have some collagen in them to help the broth gel when it’s cooled.