A Quote by Pearl Mary Teresa Craigie

A statesman's words, like butcher's meat, should be well weighed. — © Pearl Mary Teresa Craigie
A statesman's words, like butcher's meat, should be well weighed.
You get lots of people, especially where I live, who go in to a butcher and insist on organic beef - even when the butcher has better-tasting stuff from a farm that's been producing wonderful meat for 100 years but hasn't jumped through the hoops to get organic certification.
Steakhouses serve these big steaks. The first piece is hot, and the last piece is cold. The way I like to eat is to try three or four cuts of meat. People should actually be eating less meat, and the meat they eat should be special.
"Yeah, well, if you eat red meat, it stays in your colon for fifteen years!" Good! I paid for it; I want it in my ass, okay? I want them to find a meat sweater from my esophagus to my asshole when they open me up in the end! "This guy's covered in meat! He's Meat-Man! He's Meat-Tracheotomy-Man!"
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.
Firstly, should we be selling and buying irradiated meat? I think that's up to the consumer, ultimately. But the second point is, this irradiated meat should be clearly and unmistakably labeled as irradiated meat.
I think there should be very strict limits on the pathogens that can be sold in your meat. There should be limits on disease-causing pathogens. Tests should determine whether the meat is contaminated or not, and you shouldn't be allowed to sell contaminated meat.
Healing for me is being able to sit next to the butcher and say 'Yes, I’m sitting next to the butcher now,' instead of saying 'there is no butcher'.
Sometimes I skip breakfast, pop to the butcher and get sunburned while cooking meat.
If we each had to butcher our own meat, there would be a great increase in the number of vegetarians.
Take pandemics. There could easily be a severe pandemic. A lot of that comes from something we don't pay much attention to: Eating meat. The meat production industry, the industrial production of meat, uses an immense amount of antibiotics.We're now running out of antibiotics that deal with the threat of rapidly mutating bacteria. A lot of that just comes from the meat production industry. Well, do we worry about it? Well, we ought to be.
There doesn't seem like there should be an artful way to butcher a cow, but there is, and this is not it.
Every time I buy produce from one of my food heroes I never fail to get a thrill. The meat, for example, from Lishmans of Ilkley makes you realise why great roast beef and Yorkshire pudding depends so much on a quality butcher like David Lishman.
Governments are different, and philosophies are different, but when it comes down to it, a schoolteacher is a schoolteacher is a schoolteacher. A butcher is a butcher is a butcher. We are people. And we are far more common than we ever imagine.
There are many people who don't do well on a vegetarian or vegan diet, that for them, meat is a very nutritious food. So, I'm not prepared to give up meat. I don't think we need to give up meat, but we certainly need to change the way we raise meat and diminish the amount of it in our diet.
Lions and other carnivorous animals do eat meat, but that doesn't mean we should. They would die if they didn't eat meat. Human beings, in contrast, choose to eat meat; it isn't a physiological necessity.
On Earth, I weighed 150 pounds; my suit and backpack weighed another 150. 300 pounds. Up there, I weighed only 50. So I could prance around on my toes. It was quite easy to do.
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