PODCAST · arts
Meat Speak
by Certified Angus Beef LLC
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.
Episodes
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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.
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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.
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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...
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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.
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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...
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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.
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Hardcore Carnivore
Australian by birth, Texan by choice - author, influencer, meat nerd and chef Jess Pryles stops by the pod to chat about the origins of her love of all things beef, her Hardcore Carnivore brand and why she goes to such lengths to ensure that her content is always rooted in science.
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Spinning Plates
The crew is back in the studio to talk about the short plate – one of the most misunderstood primals on the beef carcass. Learn its anatomical location, the cuts that comprise it and some of Chef Tony's favorite bites that come from cuts taken out of the short plate. Cuts include: inside and...
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Meathead Time Machine
Tony, Diana and Bryan hop in the way back machine to talk about their favorite classic old-time steak dishes, many of which can't be found anymore. Hear about relics like the 7-bone chuck steak, the pinbone steak, steak au poivre and many more.
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Che Tanita
Chef and butcher Carla Dilorenzo, the reigning Certified Angus Beef ® Chef of the Year, sits down with the crew inside her hybrid meat market/restaurant Los Tanitos near Miami to talk about her Argentinian and Italian roots, how her family shop has withstood the test of time and why cooking is love.
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RetroGrade
The crew is back in studio talking the history and how-to of carcass grading, going all the way back in 1902, when a giant of the University of Illinois first penned a paper suggesting proteins should be sorted based on eating quality. More than 100 years later, that notion has been brought to...
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Braising the Steaks
Moist, warm, flaky, easy-to-shred beef is on the docket today, as the team is back to talk all things braising. Hear why end cuts, especially from the chuck, are not only perfect for braising, but why the end product is actually BETTER than using the same application on a more high-profile cut of...
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Jingle Bell Mock (Tender)
Diana, Tony and Bryan get together to ring in the holidays in the beefiest way possible. The crew talks all things holiday traditions, including different ideas for getting the most bang for your buck when it comes to carving roasts and the Christmas feast.
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American Classic
Paige the Social Media Guru and Chef Peter Rosenberg head to Texas to chat with industry icons and James Beard award winners Tom and Lisa Perini at legendary Perini Ranch in Buffalo Gap, Texas. Tom and Lisa share the history of their destination restaurant, and regale the crew with stories of…
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Thank you Farmers and Ranchers
The crew pauses to give thanks to the folks who work tirelessly to put beef on tables around the world. Rancher Matt Perrier stops by to talk about the history and day-to-day operations at Dalebanks Angus in Eureka, Kansas –about 60 miles east of Wichita in the Flint Hills. Also, American Angus...
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The Science of Smoking
Texas Monthly BBQ editor Daniel Vaughn joins Diana and Bryan to talk all things smoking and science, from wood flavor profiles, to cooking methods and how to generate a good-looking smoke ring. Vaughn also discusses his Top 50 BBQ restaurant list that was recently released.
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Honoring The Legend
Some heavyweights of the barbecue world stop by to talk about the life and contributions to the industry of the late Mike Mills – nicknamed The Legend for his prowess in competition barbecue – from 17th St. BBQ in Murphysboro, Ill. Hear from some of the best known names in barbecue as they…
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Beef and the Menu
Chef Lamar Moore from Eleven Eleven in Chicago AND recent winner of Food Network's Vegas Prize Fight stops by to talk about his menus over the years and why beef will always be part of it. Moore, who also does work with the National Beef Cattleman's Association (NCBA) talks about how cattle are...
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Beef in the Big Apple
Marc John Sarrazin, the second-generation owner of DeBragga & Spitler – New York's Butcher – stops by to talk about the state of the industry inside one of the most beef-centric cities on the planet. Sarrazin shares the story of his company and its growth through the years, and talks about the...
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Shear Force
Dr. Phil Bass, a professor of Meat Science at the University of Idaho and the first Meat Scientist by title at the Certified Angus Beef ® brand, stops by to talk about beef tenderness. Bass explores the beef carcass, calling out various cuts for their eating ability, and explaining how tenderness...
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Understanding Beef Markets
Meat packing expert Clint Walenciak stops by the studio to discuss the rationale behind beef prices, seasonality and the potential pitfalls that can sometimes catch end users off guard when dealing with the supply chain. Walenciak also addresses the high demand for Prime beef, and forecasts what…
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Meat Spoke 2
The crew convenes one last time before going on summer hiatus, taking time to rehash all that has gone down during the second season of the meatiest podcast around. Catch some of their favorite highlights from the year, and take one last look at a topsy turvy calendar year in the culinary world.
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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....
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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…
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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.
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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...
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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…
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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.
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Socially Awkward
In an episode aimed at helping chefs who suddenly find themselves managing their restaurant's Facebook and Instagram accounts following the pandemic, social media giants Rev Ciancio and Ben Hon stop by the studio to chat with Bryan and the brand's social media guru Paige Clayton to talk tips and...
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Fat
Dr. Stephen Smith, Regents Professor of Meat Science at Texas A&M University, sits down with the crew to talk all things fat. From intramuscular fat, or marbling, to back fat, to anatomical-specific types of fat, Smith talks about the uses, the healthfulness and the chemical composition that…
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Salt
The crew is back in studio and they're quite salty about it. This week's decision is centered around sodium chloride – more commonly known as salt. From sea salt to road salt, and everything in between, hear the science and how-to behind the uses of salt.
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Takeout takeaways with Tony
Chef Tony talks about his deep dive into the world of takeout and delivery, sharing his thoughts on best practices for getting beef from the kitchen to your door and ensuring that it tastes as exquisite as you'd expect. If you're in the restaurant business handling an increased number of takeout...
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Baby, You're a Richman
Adam Richman, the well-traveled television personality who most famously was the face of Travel Channel's Man vs. Food, stops by to talk about his journey, from med school to soap operas to becoming one of the most influential food personalities in the world.
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Keep on Truckin'
Bryan and Tony discuss the historic significance of the food truck, and its various iterations over the years, whether in the form of a chuck wagon, and old-time roach coach or today's modern tricked-out mobile kitchens. Greg Gaardbo, one half of the brain trust behind the much-lauded Chicago...
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Like a Record, Baby (Cuts from the Round)
Bryan, Tony and Diana tackle the round, its pieces and address the various misnomers that is it merely a lean, tough piece of meat not worthy of consideration.
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Girl and the Cow
Chicago chef and podcast friend Stephanie Izard sits down to talk about her culinary journey, that's taken her from one of the early favorites on Bravo's Top Chef to becoming a James Beard Award winner, Iron Chef and Food & Wine Best New chef, among countless other accolades
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Biltong tied
Chef Peter Rosenberg, a native of Rhodesia (now Zimbabwe) joins Bryan, Tony and Diana in studio to chat about biltong – the trendy African air-dried meat snack that's springing up everywhere.
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Thank you, Farmers and Ranchers
The crew takes a moment to give thanks to the folks feeding the world. McCully, CEO of the American Angus Association stops by to give a state of the industry and shed light on just how 2020 was for the agriculture industry. Also, Jonathan Perry from Fayetteville, TN, checks in to talk about his...
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Remembering Dr. Bob
Diana and Bryan are joined by Dr. John Stika, President of the Certified Angus Beef ® brand and meat scientist, to discuss the life and contributions of the late Dr. Bob VanStavern, who passed in early 2020.
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The Great Sausage Discussion: Part 2
World Sausage Champion Danielle Bennett, AKA Diva Q, stops by to talk about her back-to-back perfect scores in sausage at the American Royal, and how she gave up a career in human resources to launch her barbecue empire. Also, Certified Cicerone and one half of the brain trust behind the amazing...
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The Great Sausage Discussion: Part 1
Pitmaster/owner Arnis Robbins from Evie Mae's Pit BBQ near Lubbock (and member of the Texas Monthly Top 50 list) sits down to talk about his operation, and how his amazing sausage program evolved out of both creativity and economics. Also, Bryan, Tony and Diana discuss their favorite sausages…
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Beef Cuts Secret Levels
Bryan, Tony and Diana sit down to discuss lesser-known cuts of beef that, for the most part, can only be procured by doing the knife work yourself. We're talking unicorn steaks - ones you've only heard of but maybe have never experienced. But guess what? They're real.
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London Broiled
Chef Tony, Diana and Bryan rifle through a bevy of confusing names for beef cuts, adding clarity and airing their frustration over how certain cuts came to be known as they are.
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Nuts on Clark
In the biggest cliffhanger since "Who Show J.R.," the new co-host of the podcast is unveiled in the form of Meat Scientist Diana Clark. Clark brings a huge dose of meat science and technical understanding of beef anatomy to the podcast, and is a wealth of information for culinary professions on…
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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.
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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.
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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.
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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…
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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.
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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.
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ABOUT THIS SHOW
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.
HOSTED BY
Certified Angus Beef LLC
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Frequently Asked Questions
How many episodes does Meat Speak have?
Meat Speak currently has 75 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Meat Speak about?
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...
How often does Meat Speak release new episodes?
Meat Speak has 75 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Meat Speak?
You can listen to Meat Speak on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Meat Speak?
Meat Speak is created and hosted by Certified Angus Beef LLC.
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