A steak knife saws
through the gristle of a 7 oz.
tenderloin, clasping bits of leftover
tendon and muscle near
to its serrated edges. Piece
after piece of well-done beef,
cut into petite bite-sizes, reduces
a once Grade-A certified steak
to a plate of scraps and char-grilled crumbs.
Meat and fat, severed
from the T-bone, remain in the center
of the plate like a pile of dirty laundry
that's been marinading for days.
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