One of the mysteries of the English language finally explained.
Cartilage, especially when found as tough inedible tissue in meat.
- ‘My friend thought it was a little too dry, and although I didn't totally agree, I did think the portion was far too boney, with too much gristle and not enough meat.’
- ‘As he removes the surprisingly large lump of gristle from his sausage, he coughs and shifts nervously in his seat.’
- ‘The starters were poor, though, a thinnish seafood broth with chunks of tinned tomato expiring at the bottom and a ham hough terrine that, while chunkily rustic, contained too much gristle for comfort.’
- ‘My friend was having problems of her own, every few moments ducking her head to furtively expunge small pieces of gristle into her napkin.’
- ‘He grins, and there are bits of gristle and meat stuck in his teeth.’
- ‘The quality was great, with no fat or gristle - it tasted like steak.’
- ‘It had none of the toughness associated sometimes with this meat and was obviously of a very high quality with very little fat or gristle.’
- ‘The woman thought it was a piece of gristle she was chewing on.’
- ‘At one point as I was wading through gravy, gristle and fat that was masquerading as lamb cutlets, I thought I found a prime piece of meat.’
- ‘Principally it consisted of chunks of fatty streaky bacon supporting great lumps of gristle, with the odd bit of sausage.’
- ‘The meal they served up takes the award as the worst meal I have ever been offered, cold, overcooked gristle.’
- ‘Blood and gristle were blasted over the ground.’
- ‘Often thought of as clumsy and gristle filled, Austrian cuisine is as varied and sophisticated as any contemporary Asian menu.’
- ‘Finally, the dishes had been picked clean of even gristle and crunchy brown bits, and stacked neatly, awaiting transportation back to the kitchen.’
- ‘Trim the chicken livers of any gristle and cut off any discoloured bits.’
- ‘I was told too that he visited butcher's shops and made off with scraps of bone or gristle.’
- ‘More than half of it isn't meat at all, but gristle or bone.’
- ‘Remove any gristle from the chicken livers and season.’
- ‘The fat cook will carefully trim away the suet and gristle from a roast or some chops and then instead of discarding it, rub the bits with garlic and salt and fry them up as a solitary hors d - oeuvre.’
- ‘Ground beef is easy to work with because there's no bone, extraneous gristle or visible fat to trim, and no pounding needed to flatten or marinating to tenderize.’
Old English, of unknown origin.
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