Marg Helgenberger Quotes

One of the jobs I had was cutting out the blood clots on a side of beef.

The meat and poultry industries are outstanding industries, and it's going to be a very natural fit for me.

We all buy our meat wrapped in plastic because we don't like to think about the animal that died.

I'm a butcher champ, I don't care what I eat, I don't care what I cut, I just want to get cutting.

In The Land of the Pig, The Butcher Is King

Animals that we eat are raised for food in the most economical way possible, and the serious food producers do it in the most humane way possible. I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.

If you knew how meat was made, you'd probably lose your lunch.

I followed this one pig with number '05049,' all the way up until the end and to what products it's made of. And in these years, I met all kinds people like, for instance, farmers and butchers, which seems logical. But I also met aluminum mold makers, ammunition producers and all kinds of people.

Our cattlemen have given us the safest, most abundant, most affordable beef supply in the world and I trust their judgment. And if you look at consumer confidence in this country, so does the American public.

To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.

I know we don't all follow in the family footsteps, but you are, I suppose, more likely to consider becoming a butcher if you have spent your childhood watching a parent debone a pig.

Fortunately, when it comes to meat and poultry, I have the really wonderful situation of having producers and processors that produce and process a very high-quality product.

In the Netherlands - where I come from - you actually never see a pig, which is really strange, because, in a population of 16 million people, we have 12 million pigs. And well, of course, the Dutch can't eat all these pigs. They eat about one-third, and the rest is exported to all kinds of countries in Europe and the rest of the world.

If you eat a chicken wing or a chicken tender in some parts of the country, I probably supplied it.

A dead cow or sheep lying in a pasture is recognized as carrion. The same sort of a carcass dressed and hung up in a butcher's stall passes as food.

I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.

Mary had a little lamb. And when she saw it stricken she shipped it off to Packingtown and now its labeled chicken.

I did beef ads for about eight years because I love the people in that industry, and there are a lot of people who make their living in the beef world. Ranchers, primarily.

Evolution has made us omnivores, and substantial quantities of meat can be produced by feeding plant matter whose production does not directly compete with growing food crops: crop residues, food processing waste, low-quality grain, and controlled grazing by ruminants.

Meat has become a passion for me.

I have performed the necessary butchery. Here is the bleeding corpse.

My wife Kimora once told me while we were watching "The Texas Chainsaw Massacre" that it's a vegetarian movie because the way that the woman was screaming, "Aaaahhh," and trying to run away is how every animal you eat reacted at the slaughterhouse.

If we each had to butcher our own meat, there would be a great increase in the number of vegetarians.

The short, unhappy life of a corn-fed feedlot steer represents the ultimate triumph of industrial thinking over the logic of evolution.

Nothing can be more shocking and horrid than one of our kitchens sprinkled with blood, and abounding with the cries of expiring victims or with the limbs of dead animals scattered or hung up here and there.