Originally Posted by PrincessFiona60
Takes much longer to extract the flavor from beef bones than Lobster shells.
Consommé is made from stock, so the flavor has already been sucked out and the liquid has been strained,degreased and just needs a tiny little process to make it crystal clear (actually it's a bit involved).
But still your answer is probably right, iMO. There is likely more impurities in beef stock, thus a longer simmering time.
Kookiblob, are you using ground meat for your raft?