Morrow bones have made a big comeback lately. Ironically, they are loved for their full on rich beefy flavour, which is the same thing the forequarter, bone-in meat, is less popular for. If you love these you will really love beef cheeks and short rib too.
They used to be one of my Dad's favourite things when we were growing up. They are rich beefy and delicious, whether you are pan frying or roasting. He used to love them spread on door stop toast with a little cracked pepper and salt. But they are equally as good on a big hunk of steak smothered in butter.
They are great value for money, price wise, but better value yield wise as a little really does go a long way.