gristle

[ gris-uh l ]

/ ˈgrɪs əl /

cartilage, especially in meats.

Origin of gristle

before 900; Middle English, Old English; cognate with Old Frisian, Middle Low German gristal; akin to Old English grost cartillage

Savor the perfectly pitched ear required to turn a simple phrase like “a dumpling, some knurled pouch of gristle.”

The Slacker Generation's Swift |Gerald Howard |March 3, 2010 |DAILY BEAST
But the structure of cartilage may be best observed by making thin sections of the gristle covering the ends of bones.

An Elementary Text-book of the Microscope |John William Griffith
Take any cold meat, cut off the gristle and fat, and put it through the meat chopper.

The Fun of Cooking |Caroline French Benton
The meat must be seasoned with pepper and salt and be free from gristle.

The Whitehouse Cookbook (1887) |Mrs. F.L. Gillette

This tank contains the beard-mixture; and this one the gristle.'

The Strand Magazine, Volume V, Issue 27, March 1893 |Various
He said it was all right to knock about from one thing to another while you were still in the gristle.

The Wrong Twin |Harry Leon Wilson

gristle

/ (ˈɡrɪsəl) /

cartilage, esp when in meat

gristly, adjective gristliness, noun

Old English gristle; related to Old Frisian, Middle Low German gristel