31 avsnitt

Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs and self-proclaimed Master Taster Bryan Schaaf as they explore meat science, culinary innovation and storytelling with some of the bastions of the food world, delivered to you from the epicenter of the world’s foremost premium beef – the Certified Angus Beef ® brand – in Wooster, Ohio.

Meat Speak Certified Angus Beef LLC

    • Mat

Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs and self-proclaimed Master Taster Bryan Schaaf as they explore meat science, culinary innovation and storytelling with some of the bastions of the food world, delivered to you from the epicenter of the world’s foremost premium beef – the Certified Angus Beef ® brand – in Wooster, Ohio.

    Meat Spoke

    Meat Spoke

    Bryan and Tony call it a year in the finale of Meat Speak Season 1, reminiscing on some of their favorite moments from the past year.

    • 45 min
    Cattle and the Environment

    Cattle and the Environment

    Dr. Frank Mitloehner, air quality specialist in the Animal Science department at UC Davis, joins the podcast to talk about the real impact of animal agriculture and the environment – and why it’s not what you think.

    • 48 min
    The Chuck Roll

    The Chuck Roll

    The crew takes a deep dive back into meat science, as Diana Clark joins Tony and Bryan to talk about one of the most versatile, underutilized opportunity cuts- the chuck roll.

    • 22 min
    The Jack

    The Jack

    Bryan sits down with Jeff Arnett – just the 7th Master Distiller in the history of Jack Daniel’s to talk Tennessee Whisky, the Jack Daniel’s World BBQ Championships and what’s the official cut of beef of the man who holds one of the most coveted job titles in the world. Also, Chef Michael Ollier, a card-carrying KCBS Certified BBQ Judge - stops in to talk about Smoke in the Hollow – the World BBQ Championships held each year in Lynchburg, Tenn., just outside of Jack Daniel’s.

    • 32 min
    Koji Alchemy

    Koji Alchemy

    Cleveland chef, forager, larder master and, most recently, author Jeremy Umansky sits down to discuss the subject of his new book, Koji Alchemy, and how he’s utilizing the ancient mold to revolutionize how food hits the plate.

    • 33 min
    School Food Rocks

    School Food Rocks

    Chef Joe Urban joins the podcast to talk about his role as the Director of Food and Nutrition Services for Greenville County Schools - one of the largest school districts in the state of South Carolina.

    • 26 min

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