I have access to a real meat market with real butchers. Their soup bones contain a very large ball-joint that has been cut into quarters, with the meat still attached. These butchers know what they are doing for sure. To this soup bone I also added one pig's foot. Again, the butchers totally understand why someone buys a pig's foot. It comes split lengthwise down the middle. I don't put any vegetables in mine. Just water, a little wine or a cut up tomato, and salt. With the professional soup bones and the pigs foot, the result after putting it in the fridge is a nice layer of fat to save for cooking and a mass of beef jello that is really tasty eaten cold as jello or hot as broth. I save the meat, too. I chop it up and use it for Mexican food or mix it with mustard, tomatoes and avocados for a tasty lunch.
Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
Starting squat: 45lbs. Current squat: 170 x 3. Current Deadlift: 220 x 3