Gristle (noun)

1. Tough, fibrous tissue in meat, especially around joints, that is not usually eaten.
2. A material or tissue that is tough and difficult to chew.

Origin:

From old english gristel, from gristle, of germanic origin; related to dutch gries and german griesel.

Examples:

1. The steak had a lot of gristle, so it was difficult to chew.
2. The butcher removed the gristle from the roast before selling it.
3. Gristle is a form of connective tissue that can be found in meat, particularly around joints.
4. Gristle is not usually considered edible and is often removed before cooking or eating.
5. The term gristle is also used more generally to refer to any tough, fibrous tissue that is difficult to chew.