Meat Speak: Recent Episodes
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.
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.
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.
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.
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.
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.
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.
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.
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 outside skirt, beef navel, hanger steak AND those delicious long-bone short ribs.
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.
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.
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 fruition, and is continually evolving.
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 beef (hint: it has to do with collagen). Also, Chef Tony shares his tips and tricks to kick off that traditional braise as we head into the deep freeze across the country.
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.
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 their days introducing world leaders, celebrities and beyond to what Texas cuisine is all about.
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 Association chief Mark McCully joins the crew to talk about the state of the beef cattle industry, and what the future holds.
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.
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 reflect on an industry icon.
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 raised and why we need to work to ensure we never find ourselves too far away from the farm.
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 dry-aged steaks for which DeBragga is known.
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 is to come in the cattle market over the next 3 years.
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 in meat is measured.
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.
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.
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.
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.
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.
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.
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.
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 tricks on what to post and how to get the best images to engage your audience.
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 makes it such a necessary piece of the human diet.
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.
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 orders nowadays, you don’t want to miss this.
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.
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 Culinary Kitchen, also stops in to talk about his food truck, and what makes it stand out from the rest.
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.
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
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.
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 operation, Deer Valley Angus, AND share his unique perspective as both a rancher and restauranteur with his popular South Tennessee restaurant, Hickory House.
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.
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 Chicago Culinary Kitchen, Kristina Gaardbo checks in to talk about her favorite beer pairings when she’s feasting on the fine sausages that come out of her kitchen
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, and the best ways to utilize trim.
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.
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.
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 the lookout for what’s new and different.
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.
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.
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.
Chef Tony sits down with Emeril Lagasse and many other personalities that make Cayman Cookout one of the most sought-after food and wine experiences in the world.
Stan Hays and Jay Collins from Operation BBQ Relief stop by the studio and talk about the grass-roots OBR movement, and how it has spawned into a multi-national effort bridging the gap between first responders and long-term rebuild of disaster zones.
Whether in military time or feeding hungry workers in the most remote locations in the world, everyone has to eat. And where people are eating, there will always be folks cooking food. Navy veteran and owner and pitmaster of Swig & Swine Anthony DiBernardo jumps onto the podcast to talk about his time cooking on a Navy submarine, while Chef Tony shares his time cooking on an oil rig in the North Sea.
Alvin Cailan, chef and host of First We Feast’s The Burger Show, along with Cleveland chefs, Brett Sawyer and Vince Thomascik from The Plum and Good Company, and David Kocab from Ushabu, sit down with Bryan to discuss their favorite burgers—locally, regionally and nationally.
Buckhead Beef Atlanta Chef Josh Ennis shares his personal journey of how an injury-shortened college football career led him back into culinary, where he now helms the test kitchen of one of the oldest and largest meat purveyors in the country.
Chef Tony and Bryan talk old school steakhouse lore, from chateaubriand to the steak au poivre – and don’t forget the cherries jubilee. Also, Chef Shawn Heine from Prime Cincinnati, the reigning Certified Angus Beef ® Steakhouse of the Year, pops by to talk about his favorite classic cuts, and why marbling matters to him, even inside the tenderloin.
Chef Tony Biggs shares more than a decade of experience working in kitchens across Asia—from the Tokyo American Club to cooking for Imelda Marcos—and some of his favorite dishes he continues to make inspired by his years spent overseas.
Chef Jerry Lanuzza, Dean and professor from the College of Culinary Arts at Johnson and Wales Charlotte, stops for a chat about culinary schools – the benefits, the challenges, and what it’s like to send graduates into the world knowing they still must pay their dues in a real-world kitchen.
Bryan and Tony discuss the ever-raising bar of high-end food inside sports stadiums, and how chefs are being exposed to new clientele by involving themselves in stadium settings. Chef Matt Mytro from Flour in Cleveland stops by to talk about his new concept inside Rocket Mortgage Fieldhouse, and how he balances a reputation for quality at his restaurant with feeding the masses inside an arena.
Bryan Schaaf sits down with one of the few people who just might love meat more than him—Meat Life Media founder and host Nick Solares. Nick talks meat trends from the Big Apple, updates us on his new endeavors since leaving his post as a food writer and host of The Meat Show at Eater, and shares why the prime rib will always rule above all others in his meaty beef cuts pantheon.
Chef Tony and Bryan ring in the holiday season by discussing food as a way of giving back and helping those in need. Chef Tony discusses his time opening and overseeing the Second Harvest Food Bank in New Orleans post-Hurricane Katrina. Later, iconic New York chef John Doherty checks into talk about his charitable food bank, Heavenly Harvest.
Meat Scientist Diana Clark returns to talk about the sirloin cap (aka the Coulotte)—that popular, c-shaped cut that’s carved tableside at most Brazilian steakhouses. The Coulotte (aka the Picanha) has a wealth of possibilities when removed as a standalone cut from the rest of the top sirloin complex.
Take a deep dive into the top sirloin with Meat Scientist Diana Clark as she discusses why the cut’s reputation has, unjustly, suffered in the eyes of meatheads everywhere.
Mark McCully, CEO of the American Angus Association®, and Troy Hadrick, a cattle rancher from north central South Dakota, join Bryan and Tony to discuss life on the farm: the successes, the struggles and what lies ahead for agriculture.
To help ranchers like Troy Hadrick put back the pieces after a natural disaster strikes, the Certified Angus Beef ® brand created the Rural Relief Fund. All proceeds from the sale of the book, “Sheltering Generations—The American Barn,” go toward helping ensure there are ranches to pass on to the next generation. Purchase the book today on shop.CertifiedAngusBeef.com.
Tony, Bryan and meat scientist Diana Clark hash out the science behind the beef shank, talk cooking methods and discuss our favorite uses for delicious bone marrow. Chef Venoy Rogers from American Kitchen in Orlando pops in to talk about his use of the shank, from tacos to bolognese and beyond.
Don’t mess with Texas. Bryan and Michael Ollier talk salt-and-pepper, Texas-style barbecue, from the classics to the modern. Barrett Black, fourth-generation pitmaster from Black’s BBQ in Lockhart, stops by to dish on history and upholding family traditions.
Bryan and Michael Ollier talk barbecue rationality, and are joined by iconic pitmaster, from Big Bob Gibson BBQ in Decatur, Ala., Chris Lilly.
Bryan Schaaf sits down with pitmaster and podcaster Yoni Levin from the Best BBQ Show to talk about his deep dive into Texas-style barbecue.
Long admired for its elegance as a slowly cooked piece of meat, the crew talks Serratus Ventralis— better known as the short rib— and its many uses beyond the braise.
The humble hamburger has become anything but. Meat Scientist Diana Clark returns to discuss nuances of the perfect burger and why anatomical locations of fat used in burgers matters.
Penicillium nalgiovense for days! Meat Scientist Diana Clark sits down with Bryan and Chef Tony to talk dry-aging science, from the best molds to inoculate chambers to dehydration and alternative cuts that are enhanced by a little extra funk.
Chef Tony and Bryan talk open-fire cooking and why, without meat, well, we probably wouldn’t exist as humans. Also, two-time James Beard award-winning chef Rick Tramonto stops by to discuss his career and how meat has shaped the many menus he’s written throughout it.
Grab your knife roll, strap on your apron and join Chef Tony Biggs and Bryan Schaaf as they embark on this podcast journey, exploring meat science, culinary discovery and storytelling with some of the bastions of the food world.
Brought to you by the Certified Angus Beef ® brand.