When meat is gristly, it has those tough, rubbery bits that your teeth cannot finish. Families call the bits gristle. A doctor would say the same stuff is the white padding in a joint, but at the table nobody says that. You bite, and it does not go soft. It can even squeak a little. Cheap sausages, chicken near the bone, and some slow-cooked cuts are often gristly. People use the word as a complaint about dinner, not as a science word. It is not the same as fatty — that is fat, which at least melts in the mouth — and it is not only “tough.” Meat can be tough from being cooked too long without any of those rubbery bits at all. Gristly points at the bits you pick out and leave on the side of the plate. Informal, a little disgusted, and completely ordinary at home.

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