What is the meaning of the term gristle?

The term "gristle" refers to cartilage, particularly the type that can be found in meat. This is important in the context of anatomy and culinary discussions, as gristle provides a chewy texture; it is often encountered in cuts of meat that have not been fully trimmed. Cartilage is a type of flexible connective tissue found in various parts of the body, including the joints, rib cage, and ear, and is primarily composed of collagen and proteoglycans. When it comes to meat and cooking, gristle can have implications for texture and mouthfeel in the overall eating experience.

While other terms related to this investigate different types of biological materials or conditions, they don't relate specifically to the texture and composition associated with gristle in meat.