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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

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 ...

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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 ...

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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 ...

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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...

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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...

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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...

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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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Contact us: podcast@certifiedangusbeef.com.

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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