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

I kud eat a griskin now, an a good chunk o’ a one.

From The War Trail The Hunt of the Wild Horse by Reid, Mayne

I’m in for a griskin o’ the white.

From The Scalp Hunters by Stewart, F.A.

The fore quarter has the spring or fore leg, the fore loin or neck, the sparerib, and the griskin.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

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

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

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