Who's into gristle?
Looking for some opinions and maybe to spark an interesting discussion.
The market near me has grass-fed beef from three purveyors. The prices for ground beef between the three range from $5.99/lb to $8.33/lb. I usually buy the middle one ($6.99/lb) because the lower one is kinda gamey and the higher one is more than I want to pay.
Taste is fantastic but it's pretty darn gristly. Occasionally I have to pick out a piece. Things crunch when I'm not expecting a crunch.
Got me thinking though... All those little bits and pieces other than the muscle, like connective tissues and cartilage - what I'm calling gristle - are probably a GOOD THING!
Should I buck up and embrace this as a way to get more of the animal into my diet?
Who's into these "in between" components? Let's hear it.
Do not assume because I am frivolous that I am shallow, just as I do not assume because you are grave that you are profound. - Sydney Smith (19th century British theologian)