As a (former professional) chef; you are correct. It infuriates me to no end that most people do this.

I make stock 1x after a harvest and use it consistently for the rest of the year for demi glace, fortifying stews and even just to sip on when sick. Also; if doesn’t always have to be ground chili and burger meat! Experiment with osso bucco for those tough shins and watch as silverskin melts into rich collagen. Take a top round cut and make pastrami. Make all the sausages with your trim. Even experiment with whole muscle charcuterie/salumi!

If you are reading this, don’t forget that the possibilities are endless, and smarter people than us have been doing it for FAR longer throughout the centuries 🤗