stock bones from half beef
I'm writing up my cut sheet for a half beef. I want the bones for stock, and have no idea how many pounds that will be. The only bone-in cuts will be spare ribs, rib-eye steaks, and porterhouse / T-bone steaks. Any idea how many bones will be left after the beef is cut?
For each batch of stock, I think a mix of marrow bones, other bones, and beef scraps would be best. Should I have the beef scraps packed separately? There might be some freezer burn if packed with the bones. If I have the freezer space to delay stock making I'd rather wait until fall for most of it.
A package of 6 to 7 pounds should work well in a roaster oven. (I'll buy either 18qt or 22qt.)
I presume it's reasonable to ask the butcher to mix the bone types in each package. We haven't worked with this man before, but he now does the processing for the farmer who raised the cow.
Any other thoughts or suggestions? This is our 2nd half beef, but the first time I'll be getting the bones.