Dressed in white like a surgeon
he instructed me in the art of meat.
He was patient and considerate
to my young housewife self –
showed me how to look for marbling,
described what to do with the cheap cuts,
which to curry and which to Swiss.
There were no disguising dyes,
no Styrofoam trays.
Nothing was wrapped in plastic.
Plain brown paper would do.
He told me
lean was best for meatballs,
half pork, half beef.
With burgers on the hibachi
a little fat was fine.
His round, clean-shaven face
was pink above the display case.
We were good together.