Quotes About Meat

The federal government has the legal authority to recall a defective toaster oven or stuffed animal—but still lacks the power to recall tons of contaminated, potentially lethal meat.

I'm standing in a slaughterhouse where the cattle are begging to become hamburgers. I have a right to be jumpy.

I have met vegetable growers who offer seasonal produce grown for taste rather than the ability to survive weeks in cold storage; meat producers who rear fantastic rare-breed pork, lamb and beef; and delis that stock local produce that will never find its way into supermarkets because it is not made in bulk.

If only meat weren't so delicious! Sure, meat may pave the way to a heart attack. Yes, factory farms torture animals. Indeed, producing a single hamburger patty requires more water than two weeks of showers. But for those of us who are weak-willed, there's nothing like a juicy burger.

For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.

Most people don't know I have a weird pregame meal. I'm picky, so all I eat are grapes and a hamburger with nothing on it. I get the meat, the bun - that's it.

Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.

I myself eschew all stimulants. I also practically abstain from meat.

I ate fantastic Italian food in Croatia, which you wouldn't expect. The food in Istanbul was amazing. I never would've expected that and the food, I guess you're learning something about me, the food in Prague, they're very, very heavy meat eaters, like, a lot of meat, which is great.

Meatloaf has never quite risen above its name. It offers comfort and predictability, but rarely fireworks.

When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.

I think what's going on with gorillas is pretty bad. The fact is that you can buy gorilla meat in London any day you want it.

I blurbed a nice book, not at all like my book 'The Big Oyster,' called 'The Essential Oyster.' I blurbed a pretty good book about meat called 'Meathooked.'

Few people sufficiently appreciate the colossal task of feeding a world of billions of omnivores who demand meat with their potatoes.

I have always been an animal lover. I had a hard time disassociating the animals I cuddled with - dogs and cats, for example - from the animals on my plate, and I never really cared for the taste of meat. I always loved my Brussels sprouts.

Courtship is like simmering mutton. You cook for hours and hours to taste the soft meat. It doesn't happen in two seconds!

If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger piece of meat.

We're predators; we don't eat meat because it's handy, we eat meat because we have a taste for blood.

That's the joke about confinement pigs: they taste like whatever sauce you cook them with.

I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.

I like alligator meat. Tastes like chicken.

Buffalo meat tastes just as delicious as red meat, but it comes much leaner. Because of its leanness, it also cooks more quickly.

Men like to barbecue. Men will cook if danger is involved.

Exercise is an important component, as is cutting back on processed meats, such as bacon, sausage and cold cuts, and limiting your intake of hard cheese.