It's easier to skim the fat if you let the pot sit in the fridge over night - the fat will solidify. Also - one you skim as much as possible with a spoon - take a piece of clear plastic wrap and sit it on top of the broth - lots of the leftover fat will adhere to the plastic wrap.

Ok - update. I took a little to work and myself and a couple of coworkers tried it with some trepidation = but it was fine! I don't know what was going on with the smell last night (maybe the dried mushrooms who knows) but today it was gone and smelled and tasted normal/good. I would rather have SUBLIME but I guess I;ll have to settle:) I'm not the hugest beef stew fan but its healthier than cream soups, I wanted to try it and freeze some and now I know. It was good, next time I'll tweak a little. Thanks for all the support! I'm an overthinker, panic'er do things at the last minute I shouldn't for sure

Yep...... Don't you remember the story of the mammoth that was frozen for thousands of years and still "good"? Bacteria grows when frozen but very very slowly, and fats become rancid, but very slowly. It'll be good for another couple of years, provided it stays frozen. Linda C

liz, I've always just asked for "soup bones" and that's how everything comes labeled, whether they are actually marrow bones, knuckle bones, the very bottom of the shank portions, neck bones, whatever. The processors usually cut the bones into pieces that avoid sharp edges that might perforate the shrink wrapped packages, so they don't have to reprocess. When I tell them I make stock from the bones, they gladly leave some meat on them as it is less work than trying to remove it all (or mostly) so I don't have to add the beef scraps, they're already there. I tell them to limit the bones to no more than 35 or 40 pounds, that gives me 6 or 7 good batches of stock, but there are a lot more bones than that in half a beef. If I take only the best, I don't get things like the big joint in the shoulder, parts that are unwieldy and large. There are a lot more than 35 pounds of bones in half a cow, though, even if you keep the short ribs and the porterhouse. You might also consider asking for the heart and tongue to add to your stock, and don't forget the tail. I found this website, it might help answer some of your questions. It says 146 pounds of bone, fat and waste from an 1100+ lb. lean steer. If it's very lean, there might be 20 or 25 pounds of fat trim and waste (sinew, ligaments, etc) leaving you with 120 pounds of bones, or 60 pounds in half a beef. That might be a generous assessment, but I'd figure at least 50 pounds if you take them all. Annie Here is a link that might be useful: Ask the Meatman