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Attention chefs, meat geeks and beef lovers extraordinaire! Pull up a chair and grab a seat at the table where meat speaks and culinarians converse. Every Meat Speak episode delivers carnivorous conversations, food trend talks, chef insights, cool science, and facts about your favorite cuts of beef.

Chef Tony Biggs, Bryan Schaaf and Diana Clark

The Certified Angus Beef ® brand’s Chef Tony Biggs, brand director of culinary arts; Diana Clark, meat scientist and butchery expert; and Chef Liaison Bryan Schaaf cut to the great taste with the world’s best chefs, pit masters and meat fiends. Come and get it: your serving of culinary prowess, flavor factor and science behind the sizzle. Beef geeks unite!

All Episodes

Meat Spoke 3

Episode 21: 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 ...


Going Underground

Episode 20: Going Underground

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 ...


BBQ Roundtable

Episode 19: 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 ...



Episode 18: 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 ...


Honrando a Mima

Episode 17: 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 ...


Return to the Koji Kingdom

Episode 16: Return to the 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 ...


Hardcore Carnivore

Episode 15: Hardcore Carnivore

Australian by birth, Texas 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 ...


Spinning Plates

Episode 14: 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 ...


Che Tanita

Episode 13: 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 ...


Che Tanita

Episode 12: 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 ...


Braising the Steaks

Episode 11: 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 ...


Braising the Steaks

Episode 10: Braising the Steaks

Moist, warm heat and 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 ...


American Classic

Episode 9: 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 ...


American Classic

Episode 8: 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 ...


Thank You, Farmers and Ranchers

Episode 7: 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 ...


The Science of Smoking

Episode 6: 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 ...


Honoring the Legend

Episode 5: 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 ...


Beef on the Menu

Episode 4: 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...


Beef in the Big Apple

Episode 3: 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...


Understanding Beef Markets

Episode 2: 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...


Shear Force

Episode 1: 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...


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Chef Tony Biggs

Director of Culinary Arts

From crooning for customers as a singing waiter in his father’s restaurant to serving as executive chef for Jordan’s royal family, Chef Tony Biggs has lived a culinary lifestyle like no other. His journey has taken him around the globe numerous times, but his appetite for tasty experiences continues to grow.

Chef Tony’s love for cooking and travel began during his education at The Culinary Institute of America. He has worked at Casino 5-Star Resorts in the Philippines, the Tokyo American Club in Japan, and at Hyatt Hotels in the U.S. and the Caribbean.

Today, Chef Tony brings his unique style, flavors and cooking techniques to every dish he serves to Certified Angus Beef ® brand guests. He is thrilled to share those same passions with "Meat Speak" listeners.

Bryan Schaaf

Chef Liaison

Bryan Schaaf describes himself as the Forrest Gump of the culinary world. His penchant for being in the right place at the right time has helped him open countless doors for the Certified Angus Beef ® brand. And let’s be honest—it’s garnered him some mighty fine meals, too!

Natural curiosity, paired with his journalism skills, has provided Schaaf with opportunities to enjoy tasty experiences even a chef could envy. Schaaf has felt the heat of the moment while cooking at The James Beard House in New York City; trimmed Certified Angus Beef ® brand briskets with iconic pit masters in the scorching Texas heat; and cracked a beer with some of the greatest chefs in the country. It’s no surprise Schaaf is excited to bring his network’s knowledge and expertise to “Meat Speak” listeners.

Diana Clark

Meat Scientist

Diana Clark could have many titles: Event manager. Beef expert. Teacher. No matter where one lands, this Chicago native knows, and loves, meat. She understands how to share that knowledge, too. Like her partner in The Culinary Center’s Meat Lab, and in life, Dr. Daniel Clark, Diana is in her happy place when there’s meat to be cut, ground and packaged, and while developing high-impact training for retailers, butchers, distributors and chefs.

For this meat master, the science behind the sizzle has been a defining force in her life. While working toward her bachelor’s and master’s degrees in animal science at the University of Illinois at Urbana-Champaign, Diana worked in the meat lab, participated on the meat judging team, instructed meat science classes and coached meat evaluation teams. Prior to joining The Culinary Center, she gained experience with Sara Lee, and in quality and safety compliance at Ohio Farms Packing. Today, she continues to teach and mentor students at The Ohio State University Agricultural Technical Institute.

Whether she’s breaking down subprimals, experimenting with beef cuts on the smoker or developing unique beef sausage blends, guests at The Culinary Center will appreciate her signature blend of skill, science, creativity and humor.

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