
Gristle
Culinary Term
Gristle is mainly used when discussing the quality of meat during cooking or eating.
The chef warned that cheaper cuts of meat often have more gristle.
Negative Connotation
Gristle usually suggests a negative experience of eating meat, as it's unpleasant to chew.
I enjoy tender meat without any gristle.
Not Edible
While gristle is not harmful, it's generally not considered edible due to its toughness.
You can spit out the gristle if you can't chew it.
Compare with
CartilageLigamentSinewTendon
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