Hocks versus feet for stock? Veal, beef, or pork

I now have access to a good quality butcher that can provide shanks, hocks, and feet, veal, beef, and pork.

I am an experienced home cook, I've made gallons and gallons of stock and soup in my life, but I've never had an option to choose between all these leg cuts before.

Feet are cheaper and seem great for stock? Is there anything I should know before choosing between hocks and feet, like feet are best for stock only, while hocks should only be added to soup? If you could get hocks with feet or without, which would you choose?

submitted by /u/karenmcgrane
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