If necessary, trim the tenderloin of any excess fat or gristle.
While it is a little more expensive than Choice or Select rib roasts, the payoffs are in the flavor of the roast, as well as how chewy it is and how much inedible gristle there is in the meat.
chuck steak, trim off any gristle and sinewy bits but hang on to the fat.
Going past through the meat of the extras, we have the gristle.
In a normal joint the ends of the bones are covered by a layer of smooth, slippery gristle called cartilage.