Answer: The correct answer is D; cartilage.
Step-by-step explanation:
The bones of younger animals gives the stock body because of the high percentage of cartilage. In addition to the cartilage, the younger animals have more connective tissues. This converts into gelatin and adds more water into the stock while simmering. There is more flavor added to the stock using the younger bones.
The bone broth is made before adding any other ingredients to the soup. There are health benefits to using bones in broth, such as reducing inflammation, hyper-activity, and fatigue.