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...
It's really chewy, and kind of gross, but it is fat... Should I eat it? Am I wasting a good source of fat by chopping off the grizzle on the edge of the meat?
If it is animal, you can eat it. If it is tough, get it into small enough pieces and then do as the Inuit (Stephanson, Fat of the Land) did- roll around in your mouth a few times for flavor and then just swallow it.