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Gristle Questions

Gristle

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by 0 · April 13, 2014 at 11:56 PM

Question is pretty self explanatory, is the white stuff fat, gristle or something else?

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andrew 0 · April 13, 2014 at 8:07 AM

The "white stuff" is fat and connective tissues, which melt down to make a wonderful, succulent sauce. Also, if cooked long enough, there is a load of gelatine in the bones which make the sauce even more super yummy.Google braised oxtail, or... (more)

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by 77348 · April 05, 2011 at 2:35 AM

Does anyone have a link to nutrition data for gristle(a.k.a animal connective tissue)? I have searched the net and sites have only said to 'trim off the fat'---not very useful advice. I hope the PALEOS can enlighten me on this issue...

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Adam_Crafter 0 · April 05, 2011 at 2:35 AM

I save it back for making bone broth. It adds a nice thickness and smoothness to the broth.