I enjoy my food. I like to grill; I do that a lot. I like meat and have big dinners - steak, red meat splurges, prime cuts.
Didn't know until my rookie year you could buy chicken parts separate, like drumsticks and thighs and breast. My granny always bought the whole chicken and cut it up.
My favorite animal is steak.
Josh Ozersky was a meat man. He knew meat, revered it, studied it, sang it, evangelized it, wrote about it, and, of course, ate it. Lots of it. Life, for Josh, was meat, and writing. Everything else was a side.
I picked ducks in a tub in my dorm room. I'd hang deer in the doorway between the bedroom and the little living room in our little apartment there, and I'd skin my deer, and all the guts would go in the tub, and I'd sneak them out so my fellow students on both sides wouldn't see all that, you know. I'd clean fish up there and all.
Really, if I'm gonna eat a meat, I'd rather eat venison than anything and I do like it a little on the rare side. That's probably my favorite meat and I've had some awfully good venison in some of the great restaurants.
'Meat' is a vague term and can be used to refer to many parts of an animal, including internal organs and skin. For the most part, the meat we eat consists of muscle tissue taken from farm animals, whether it's a sirloin steak, which is cut from the rear of a cow, or a pork chop, taken from flesh near the spine of a pig.
Beef is beef, you know. Beef comes, so Beef is real.
I'm a big fan of meat.
Go out there guttin’, cuttin’, and struttin.
I sold steaks over the phone in Omaha, Nebraska. Marbling, fantastic. That's what makes a great steak; a lot of people don't know.
I grew up in poverty on the edge of a golf course. I saw how people lived on the other side of the tracks, the upper crust and the WASPs at the country club. We had chickens and pigs in our yards. We butchered every year. I'll never forget those things.
My grandfather, father, and uncle were chefs, and my other uncle was a butcher.
In rural North Carolina, you can get lots of great advice about how to clean and quarter a deer carcass, but we didn't really have anyone to ask for video advice, so we just kept learning through trial and error.
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.'
My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
If we each had to butcher our own meat, there would be a great increase in the number of vegetarians.
You've got to go out there and kill what you're going to eat.
The only meat I eat is from animals I've killed myself.
I've picked butter beans, okra, watermelon, cantaloupe, honeydew. I've butchered pigs, chickens. We made our own sausage and pudding.
