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Gristle
01
tough elastic tissue; mostly converted to bone in adults
02
a tough part of meat that is hard to eat
What is "gristle"?
Gristle refers to tough, cartilaginous tissue found in meat, typically near bones or in connective tissue. It is composed of collagen fibers and is often chewy and difficult to eat, often requiring longer cooking times or methods like braising to break down and tenderize. While gristle itself is not typically consumed due to its toughness, its presence in meat cuts can affect the overall eating experience and it can contribute to the overall richness and flavor of the dish. Proper preparation and cooking techniques can help minimize the presence of gristle in dishes, ensuring a more enjoyable dining experience.
Example
With a sharp knife, the chef expertly removed the gristle from the pork chops.
