75 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
    • 4.6 • 33 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.

    Meat Spoke 3

    Meat Spoke 3

    The crew is back in studio one last time to put a bow on the third season of the meatiest podcast around. Catch up on their favorite episodes from the past season as Diana, Tony and Bryan head into the summer break with optimism and beefy nuggets of wisdom.

    • 30 min
    Going Underground

    Going Underground

    Diana, Tony and Bryan are back in studio talking about the age old tradition of cooking underground. Dubbed “Earth Ovens,” learn the history and the process of using the ground to slow cook and steam your meats.

    • 28 min
    BBQ Roundtable

    BBQ Roundtable

    A trio of noted pitmasters - Swig & Swine BBQ’s Anthony DiBernardo, Evie Mae’s Pit BBQ’s Arnis Robbins and Green Street Smoked Meats’ Dave Bonner - join the crew to talk about the state of the barbecue industry, how they’ve managed ever-rising food costs and the ride they’ve been on as their respective restaurants have grown into smoked meat prosperity.

    • 40 min
    Adult Lunchables

    Adult Lunchables

    The crew is back in studio talking all things cured meats. What’s the difference between salumi and charcuterie? Hear the history and the how-to of air-dried, hanging, cured meats, and ways to make beef salumis that are traditionally made with pork.

    • 35 min
    Combining Cuisine & Culture

    Combining Cuisine & Culture

    Zack Wolf, corporate executive chef of Ole Restaurant Group in Louisville, stops by the podcast to talk about his deep dive into various cultures to produce food that is both authentic and elevated within each restaurant, including his uber hip La Bodeguita de Mima, which pays homage to his chef/owner’s mother and his Cuban heritage. Hear about the learning curve Wolf undertook to accurately represent food from other cultures, the sourcing and the attention to detail that’s gone into each of the various Ole concepts.

    • 44 min
    Return to Koji Kingdom

    Return to Koji Kingdom

    Chef, author and master forager Jeremy Umansky makes his valiant return to the podcast to discuss his deeper dive into Koji mold and how it has helped his restaurant, Larder Delicatessen and Bakery, through its first four years in business.

    • 52 min

Customer Reviews

4.6 out of 5
33 Ratings

33 Ratings

foxyjonathan ,

CAB FOR LYPH!!!!

Great hearing your voices and passion!
Jonathan Fox
Fox Bros Bar-B-Q

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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