A small thick slice of meat, usually veal or beef, larded and braised.
From French 'grenadin', likely related to 'grenade' (pomegranate), either from the shape or size, or possibly from a military connection to grenadiers.
Grenadin became a signature haute cuisine technique where the meat's small, dense form required specific braising methods—it's French culinary refinement named after a weapon.
Complete word intelligence in one call. Free tier — 50 lookups/day.