Gristle

Gristle is the cartilage and other tough connective tissue found in animal flesh. In meat, gristle appears as white, fibrous bands near joints, around bones, or embedded within cuts. It is firmer and chewier than muscle fibers, which is why many cooks trim it away or remove it before processing meat for dishes.

The term derives from Old English gristel, and it is used to distinguish cartilage from muscle and fat. The noun gristle and the related adjective gristly describe a texture that is tough and chewy. In culinary contexts, gristle is sometimes rendered or broken down during long cooking, but the cartilage itself may remain chewy unless it is sufficiently tenderized.

In cooking and food preparation, approaches to gristle vary by dish. For slow-simmered stews, braises, and stocks, collagen from gristle can break down and contribute body and viscosity to the sauce. In quick-cooking methods, gristle is often trimmed to improve texture and eating quality. Some recipes grind meat containing small amounts of gristle to improve structure in products like ground beef, sausages, or meat loaves.

Beyond cooking, gristle is mainly a culinary term but may appear in general usage to denote something tough or stubborn. It is not a scientific term for a specific anatomical structure beyond cartilage and related connective tissue.