gristle
UK: ˈɡrɪs(ə)l | US: ˈɡrɪs(ə)l
n. Tough, flexible connective tissue found in meat, especially cartilage.
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The word "gristle" originates from Old English gristel, meaning "cartilage" or "gristle." It is derived from Proto-Germanic gristlą, which likely imitates the crunching sound of chewing cartilage. The word has retained its core meaning over centuries, reflecting its onomatopoeic roots and Germanic heritage. As a non-compound word with no clear morpheme boundaries, it is not split further.
The steak had too much gristle, making it hard to chew.
He carefully trimmed the gristle from the chicken before cooking.
Children often dislike meat with gristle because of its rubbery texture.
The soup was flavorful, but the gristle floating in it was unappetizing.
She spat out the gristle, unable to tolerate its toughness.