I'm new to bone broths too. I couldn't find grass-fed bones either, but figured I'd go for it with conventional ones.
One of the upsides to living in Chicago (though it's bitterly cold today) is the profusion of Latino groceries, many of which still have full-service carnicerias (butcher shops) in back.
I generally prefer the mild and versatile flavor of chicken stock (and the quicker cook time), but I wanted to try beef. So the other day I asked for beef soup bones and the guy pulled out some very meaty, succulent looking beef shanks. While they looked terrific for a stew, I wanted bones without meat--but with plenty of marrow. So I asked again, and he pulled out a bag of miscellaneous bones in all shapes and sizes that were scraps. These were the bones I wanted: lots of big knobby chunks of cartilage (I think there was part of a hip ball joint in there) and other connective tissue, some with surprisingly large expanses of marrow. Some of these bones also had plenty of fat attached, which I trimmed and rendered (though I haven't used this fat yet so can't say how it tastes--it smells...farmy?)
He says no one asks for the bones these days, and they usually just throw them away. They were priced at 39 cents a pound, but when I got to the register, he just gave them to me for free and said to come back whenever I needed more.
So if you live in an area with such ethnic markets (Asian markets often have them too), try there first for a great buy--or maybe even free!
Oh--and I used a Rival Crock Pot, which was easy enough, but it seems the low setting is too low and the high seems too high. I'm still working it out.