Attention chefs, meat geeks and foodies seeking beefy inspiration! Pull up a chair and have a seat at the table where meat speaks and culinarians converse. Tune in for carnivorous conversations, food trends, cooking advice from influential chefs, a bit of science, and a few facts about your favorite cuts of beef.

Chef Tony Biggs, Certified Angus Beef ® brand director of culinary arts, and Chef Liaison Bryan Schaaf slice into beef—and beyond—with the world’s greatest chefs, pit masters and meat scientists.


All Episodes


The Short Rib

Episode 4: The Short Rib

Long admired for its elegance as a slowly cooked piece of meat, the crew talks Serratus Ventralis— better known as the short rib...

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Burgers. Burgers. Burgers.

Episode 3: Burgers. Burgers. Burgers.

The humble hamburger has become anything but. Meat Scientist Diana Clark returns to discuss nuances of the perfect burger and why...

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The Science behind Dry Aging

Episode 2: The Science behind Dry Aging

Penicillium nalgiovense for days! Meat Scientist Diana Clark sits down with Bryan and Chef Tony to talk dry-aging science...

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Why Meat Matters

Episode 1: Why Meat Matters

Chef Tony and Bryan talk open-fire cooking and why, without meat, well, we probably wouldn’t exist as humans...

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Two new episodes each month!

Contact us: podcast@certifiedangusbeef.com.

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.

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.

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