medium-rare

I used to not care

if it was medium-rare

or well done

overcooked or undercooked

it didn’t really matter for as long

as it was fair

like salt spilled on Friday brings bad luck

porterhouse

ribeye

flank

those were the only choices I had

mignon

round

sirloin

skirt

chuck

depending on the parts chopped

at the right temperature

being the most crucial in this procedure

of choosing the right parts

from the population and yet

what choice did I ever have

unable to scrutinise its guts?

*

January – February 2023

***

Thank you for reading!