Supper of the Steaks by Barry Lazar

The cow, so I do believe,
offers us her roast of beef,
the chuck for stew, the head for cheese,
the lung to do with as I please;
but when need comes to truly dine,
the eye of rib and loin are mine.

Last night we ate the best of meats
Two sirloin strips of Kobe beef
Alberta ribs air-dried six weeks
And filet mignon to sink our teeth

Beneath the grill I laid a fire
and seared these cuts till they perspired
bleeding slightly red and (this too matters)
I let them rest on heated platters.

The edges charred, they sat warm and rare
Nick served twice-baked potatoes previously prepared;
Sonya thickened a port and shallot sauce with cream
Josh open a Graves to share with the team

And then I brought out these succulent three
mignon, rib steaks, and the Kobe
No pepper, no salt, no virgin oil
We bit into each slice, letting flavours roil

The filet was tender but needed the sauce,
The Alberta beef had a mineral gloss
which filled the mouth with an excellent savour
but the Kobe beef had the most marvellous flavour

Image a steak, that first beefy taste behind
then buttery overtones, the tongue starts to unwind
There is a hint of grass, and my mouth is awake.
Kobe brings Alberta steel to mignon's tenderest flake.

The final results, once the voting was in,
The women chose ribs
But it was Kobe for men
Although Celina did mention that she could relate
To a Kobe-bred air-dried inch-thick rib steak.

The night unravelled as, with full compliance,
we ate with gusto, not just in the interests of science.
We opened more wine, and with each piece we did chew
I thanked the gods we're not Hindu.