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Where's the Beef?

by Stephen Blumenkranz

I'd like to ask you, what's your beef?
Angus, heifer, steer, good grief,
There's kinds from every feudal fief
And many cuts to make it brief.
 
Some might like it chipped on toast.
Some prefer a charcoal roast.
Gravy braised, great Caesar's ghost,
It has to be the meat used most.
 
Tenderloin and ribs and ground,
Brisket, chuck and eye of round,
What way hasn't yet been found
To make it better, pound for pound?
 
You can make a lovely stew.
You can smoke or barbecue.
Each cut gives a different chew,
Depending on the way they hew.
 
You can buy it wrapped in plastic.
It's the best way.  It's fantastic.
You can see if it looks drastic.
I don't mean to be sarcastic.
 
No one likes to buy it brown,
Even though they mark it down.
We reject it with a frown.
This is true in any town.
 
You might wonder where it goes?
There's so much that no one knows.
All I know is average Joes
Can buy a burger, though it's froze.
 
We eat beef in many ways.
It's here till the end of days.
How they make and feed and raise
And kill and cut deserves some praise.
 
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