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Gristle

usgb/ˈɡrɪsl/Volume
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Culinary TermPlay
Gristle is mainly used when discussing the quality of meat during cooking or eating. SlideThe chef warned that cheaper cuts of meat often have more gristle.
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Negative ConnotationPlay
Gristle usually suggests a negative experience of eating meat, as it's unpleasant to chew. SlideI enjoy tender meat without any gristle.
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Not EdiblePlay
While gristle is not harmful, it's generally not considered edible due to its toughness. SlideYou can spit out the gristle if you can't chew it.