Are our broths made with cartilage bones?Updated a year ago
For the beef, we use mainly back bone, ribs and neck bones which may include some cartilage. For chicken, we use whole carcasses which will include cartilage.
To clarify, there are no actual pieces of cartilage that have somehow been melted/crushed into our broth. We just cook the bones that may also have some cartilage but only pack the liquid part (i.e. the broth) which is free of any particles.