You don't have much fat in there. I'd leave it in because it does carry a lot of flavor & beef fat is magic.

I make mine in a huge pot with lots of fatty bones with just water & salt. The fat layer can be over an inch thick sometimes.

It's only after I've removed the fat that I add spices & other flavors. Usually I reduce the water in the stock and freeze it into concentrated broth blocks. I then add it to sauces or use it as a base for soup.