noun
gristle
GRIS-uhl/ˈɡrɪsl/
Tough cartilage, especially in meat.
A firm seam of gristle runs through the cooked meat.
Etymology
Old English gristle already meant cartilage, so the modern term for chewy tissue in meat preserves that anatomical meaning. Its deeper origin is obscure.
In context
slicing all this freaking gristle off my steak man that's it's horrible the gristle see the fat if you if you grill it at high temperature you know the fat becomes like like butter you know it gets soft