Meat Speak

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 06/07/2022

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. /episode/index/show/meatspeak/id/23338325

Going Underground 05/25/2022

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. /episode/index/show/meatspeak/id/23176604

BBQ Roundtable 05/10/2022

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. /episode/index/show/meatspeak/id/23048621

Adult Lunchables 04/26/2022

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. /episode/index/show/meatspeak/id/22898663

Combining Cuisine & Culture 04/12/2022

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. /episode/index/show/meatspeak/id/22751342

Return to Koji Kingdom 03/29/2022

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. /episode/index/show/meatspeak/id/22594988

Hardcore Carnivore 03/15/2022

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. /episode/index/show/meatspeak/id/22441427

Spinning Plates 03/01/2022

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 outside skirt, beef navel, hanger steak AND those delicious long-bone short ribs. /episode/index/show/meatspeak/id/22280147

Meathead Time Machine 02/15/2022

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. /episode/index/show/meatspeak/id/22124312

Che Tanita 02/01/2022

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. /episode/index/show/meatspeak/id/21962765

RetroGrade 01/18/2022

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 fruition, and is continually evolving. /episode/index/show/meatspeak/id/21797882

Braising the Steaks 01/04/2022

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 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. /episode/index/show/meatspeak/id/21659372

Jingle Bell Mock (Tender) 12/21/2021

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. /episode/index/show/meatspeak/id/21544724

American Classic 12/07/2021

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 their days introducing world leaders, celebrities and beyond to what Texas cuisine is all about. /episode/index/show/meatspeak/id/21391715

Thank you Farmers and Ranchers 11/23/2021

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 Association chief Mark McCully joins the crew to talk about the state of the beef cattle industry, and what the future holds. /episode/index/show/meatspeak/id/21244511

The Science of Smoking 11/09/2021

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. /episode/index/show/meatspeak/id/21085607

Honoring The Legend 10/26/2021

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 reflect on an industry icon. /episode/index/show/meatspeak/id/20927384

Beef and the Menu 10/12/2021

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 raised and why we need to work to ensure we never find ourselves too far away from the farm. /episode/index/show/meatspeak/id/20779340

Beef in the Big Apple 09/30/2021

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 dry-aged steaks for which DeBragga is known. /episode/index/show/meatspeak/id/20643800

Shear Force 09/30/2021

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 in meat is measured. /episode/index/show/meatspeak/id/20643710

Understanding Beef Markets 09/30/2021

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 is to come in the cattle market over the next 3 years. /episode/index/show/meatspeak/id/20643746

Meat Spoke 2 07/06/2021

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. /episode/index/show/meatspeak/id/19707188

The Science of the Burger 06/22/2021

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. /episode/index/show/meatspeak/id/19547633

The Great Steakhouse Revival 06/08/2021

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. /episode/index/show/meatspeak/id/19382516

The Tonys 05/25/2021

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. /episode/index/show/meatspeak/id/19220609

Putting the 'fun' in Pectoralis Profundus 05/11/2021

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. /episode/index/show/meatspeak/id/19060988

Prime Prime Rib 04/27/2021

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. /episode/index/show/meatspeak/id/18862079

Frozen 04/13/2021

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. /episode/index/show/meatspeak/id/18689768

Socially Awkward 03/30/2021

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 tricks on what to post and how to get the best images to engage your audience. /episode/index/show/meatspeak/id/18508931

Fat 03/16/2021

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 makes it such a necessary piece of the human diet. /episode/index/show/meatspeak/id/18326639

Meat Speak

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