griskin

American  

[griz-kin] / ˈgrɪz kɪn /

noun

British.

1. a chop or steak, especially a pork chop.

2. Archaic. a pork loin, especially the lean part.

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griskin British  

/ ˈɡrɪskɪn /

noun

1. the lean part of a loin of pork

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Etymology

Origin of griskin

First recorded in 1690–1700; grice + -kin

Example Sentences

The thick part of the backbone that lies between the shoulders, called griskin or chine, is separated from the tapering, bony part, called backbone by way of distinction, and used as flesh.

From Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 by Burroughs, Barkham

I’ll jest chaw another griskin o’ the deer-meat to strengthen me for this six-mile tramp southard.”

From The Lone Ranche by Reid, Mayne

Roast leg or griskin of pork, apple sauce, brocoli, potatoes.

From The Book of Household Management by Beeton, Mrs. (Isabella Mary)

I’m in for a griskin o’ the white.

From The Scalp Hunters by Stewart, F.A.

As circumstances had ofttimes compelled the ex-Ranger to eat his deer-meat underdone, the habit had become his goût; and it was, therefore, not long before the griskin was removed from the spit.

From The Lone Ranche by Reid, Mayne