Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
Jar size choices: half-litre (1 US pint) or 1 litre (US quart.)
Pack the warmed jars firmly (but not overly tightly) with mixture.
Leave 3 cm (1 inch) headspace.
Top up the jars with hot beef broth (or even just plain boiling water is fine.)
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)