Meat Speak
268 FOLLOWERS
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
1y ago
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 ..read more
Meat Speak
1y ago
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 ..read more
Meat Speak
1y ago
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 ..read more
Meat Speak
1y ago
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 ..read more
Meat Speak
1y ago
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 ..read more
Meat Speak
1y ago
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 ..read more
Meat Speak
1y ago
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 ..read more
Meat Speak
1y ago
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 ..read more
Meat Speak
1y ago
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 ..read more
Meat Speak
1y ago
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 ..read more