Chili Debate Continued

Stock, Making
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Andrew Auld wrote:
I've used round steak, since I think the flavor is better than sirloin...

I believe it's a general principle that any tougher cut is more flavorful than any tenderer cut, the flavor and toughness both developed with the amount that the muscle was worked when the meat was a live critter. This works out especially well with things like long stewing, since more flavor gets into the broth while leaving more in the meat, and the longer the cooking the more tenderizing. Back when I was frequently making stock, I'd get a heart and/or a tongue (most worked muscles in the critter, and the cheapest per pound, with little or no fat) and put them into the big pot along with the salvaged bones and other stuff for at least four hours of simmer.