Last cow we butchered, I asked for the tail and made ox tail soup. It was amazing and didn't need thickener with all the stuff dissolved from the bones. I think short ribs are the same way. After you skim off all the fat and take our the bones, you are left with a great meal.
I really like Dr. Gundry, and i enjoyed listening to this podcast, @Jacob Petersheim. I subscribe to him on YT , but i don’t remember listening to this one before. Basically, I like listening to most of the doctors who have ventured into studying nutrition and health benefits from eating a better diet. The trouble with that (in my opinion) is that 3 different doctors can reference the same food or same study, and come out with different conclusions. And even worse, we have doctors who are vegans, vegetarians, paleo, keto, and carnivore, so their beliefs on what is the best foods for health can vary excessively, and with testimonials for any and all of the different food styles. I have tried some of most of them, from listening to the vegan nutritionists like Dr. Greger and Dr. McDougall, to the low carb doctors,, and even looked at the totally carnivore ones. I think that they ALL have some good information, and I am not happy when I totally cut out whole food groups, like animal foods, or go the other way and only have animal foods. This is one of the things I like about Dr. Gundry, is that he seems to eat a good variety of both plant and animal foods, but has researched to see which ones are the healthiest. I would like to have the A2 milk, but Walmart does not even sell it, and it is twice as much as regular milk when you do find a grocery store that does sell it. I do not use much milk, so I guess it is not a big thing in my life, but still, I am glad to know the difference.