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That's good - Anytime I go to a decent butcher (ginger pig/turner and george) I always ask for a few beef bones & trimmings then make up a batch of beef stock and freeze it. trick is just time I find now, so I always want to have a pot of beef stock on call.
I did a pho with beef shin + cheek and using courgette instead of noodles the other week and it was excellent
Tenderloin
Pho weekend ahoy.
http://www.theguardian.com/lifeandstyle/wordofmouth/2016/feb/04/how-to-make-the-perfect-beef-pho