Gristle question

#1

Once upon a time I trimmed much of the exterior fat from a steak but now I eat everything but the bone. That often includes (especially at some restaurants – not much on those prime ribeyes and NY strips I eat at home) some gristle. Hard stuff, difficult to chew and sometimes not even easy to cut with a knife. I can’t imagine it is easily digested since I think it is that sort of connective tissue and it seems to remain tough even when I have simmered it for hours in a stew or chili. Or is there some value to eating these bits? (I don’t think so, but many of the things I used to think turn out to be wrong)

(Polly) #2

I am afraid any gristle on my plate finds its way to the dog :grinning: She appreciates anything, especially if it has been on my plate first:paw_prints:

My hope is that I get my digestible “gristle” needs met through bone broth which I make regularly from poultry carcases, wings and pigs’ trotters.

It would be very interesting to hear whether anyone has a different approach to gristle.

(mole person) #3

Gristle is extremely valuable for its collagen and glycine content. I try to eat as much of it as I can and even ask my butcher to give me his trimmings. It’s absolutely delicious when cooked long and slow. Or in bone broth, which is how I normally consume it.

(mole person) #4

Pig trotters are an excellent source of glycine. Do you eat all the connective tissue or just drink the broth?

(Polly) #5

I just drink the broth or incorporate it into stews and soups. After the bones have been simmered (first boil) then boiled again with a dash of apple cider vinegar (second boil) they do not look particularly appetising.

We acquired a hot compost bin last autumn and when I can get it up to temperature I plan to put the bones etc into the hot composter for use later on the garden.

(mole person) #6

I usually do a first and second boil too. But in between I take all the meat, skin, and soft tissue off that I can and later incorporate them into a rich meaty soup. That way they still have taste and I get the nutrient value.

(Karen) #7

Lucky dog. I like gristle

('Jackie P') #8

Personally I won’t swallow anything that makes me gag. However good it is for me :no_mouth:
Gristle comes into this category. Unless of course it is cooked to melting tenderness like the feather in a feather steak that is my favourite braising cut.

(Bunny) #9

I have an idea save the bone and the gristle and make a mini broth with it…a snack!

(KCKO, KCFO 🥥) #10

Oh good, I’m not the only one.

I am basically a nose to tail eater that means lots of collagen and glycine from the source.