53 episodes

Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs, Meat Scientist Diana Clark 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

    • Arts
    • 4.7 • 25 Ratings

Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs, Meat Scientist Diana Clark 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.

    The Science of the Burger

    The Science of the Burger

    Emmy-winning and James Beard-nominated filmmaker, author, photographer and the “foremost authority on hamburgers” as dubbed by the New York Times, George Motz stops by to talk about the history, the styles and the craftsmanship that go into creating some of the most unique burgers in the country. Motz also shares some of his favorite out-of-the-way burger joints, and explains why the age-old technique of smashing burgers on a flat top will always be fashionable.

    • 42 min
    The Great Steakhouse Revival

    The Great Steakhouse Revival

    The crew is talking all things steakhouses today, which, in particular, was one of the hardest-hit segments of the restaurant industry over the past year. Also, Chef Shawn Heine from Prime Cincinnati and Chef Glenn Wheeler from Spencer’s for Steaks & Chops in Omaha stop by to talk about the trials they endured to keep their respective steakhouses afloat during the pandemic, and what the future holds for their restaurants and others like them.

    • 41 min
    The Tonys

    The Tonys

    In our first annual “awards” show, Bryan and Chef Tony pay homage to some of their favorites over the past year in the culinary world. From beef cuts to dishes to their favorite stories, don’t miss this one.

    • 28 min
    Putting the 'fun' in Pectoralis Profundus

    Putting the 'fun' in Pectoralis Profundus

    It’s brisket week on the podcast, and BBQ aficionado and chef Michael Ollier stops by to chat all things meat science and culinary with the crew. Ollier discusses some of his favorite brisket applications, and he and Diana go into detail about steps they take to make the traditional BBQ cut shine in other applications.

    • 33 min
    Prime Prime Rib

    Prime Prime Rib

    It’s National Prime Rib Day, and the crew is taking a deep dive into all things surrounding the slow-roasted, succulent delicacy. Also, Prime Rib aficionado Nick Solares from Meat Life Media returns to the podcast along with Chef and Chief Executive Officer of Lawry’s Prime Rib Ryan Wilson to talk about the history, the reputation and the culture surrounding delicious, huge hunks of prime rib.

    • 1 hr 13 min
    Frozen

    Frozen

    In a day and age where fresh beef is touted as king, Diana takes us down the rabbit hole of frozen proteins and why it’s not nearly as second-rate as marketeers would like you to believe.

    • 27 min

Customer Reviews

4.7 out of 5
25 Ratings

25 Ratings

Roast Beast '77 ,

Love beef!

Great beef information!!

Quinn6 ,

Great info but...

I really enjoy the material BUT the sound quality is rough.

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