Meat Speak Certified Angus Beef LLC

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.

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.

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.

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.

Bryan sits down with Chef Alvin Cailan, the man who set Los Angeles ablaze with his breakfast-inspired joint, Egg Slut, and spun it into a career beyond the bagel and into mainstream food culture as host of The Burger Show on First We Feast.

Bryan sits down with Kara Lee and Paul Dykstra, who are both ranchers and serve in a dual role of helping other ranchers to raise cattle to meet the standards of the Certified Angus Beef ® brand. The pair talk about how the COVID-19 crisis is affecting life all the way back at the ranch, and what they are doing moving forward.