sorry for making a stupid thread, i'm new in culinary world and just start to study in culinary school.
i'm just curious about the differences between beef bone stock with veal bone stock.
because so far i ask almost all my teachers they said, if both of them actually didn't have any big differences especially in taste (since they're tasteless) except their flavor and the body.
and i'm speaking about the stock without seasoning.
what's the significant differences between both of them?
professional chef said if veal bone is the best for making stock.
but for the cost people will choose beef bone over veal bone...
and does the kind of beef/veal i mean like if we use beef bone from japan it'll have differences with beef bone from australia?
what does the most affecting factor in making bone stock?
i appreciate all your answer.. thanks before :)