Burgers. Burgers. Burgers.




The humble hamburger has become anything but. Meat Scientist Diana Clark returns to discuss nuances of the perfect burger and why anatomical locations of fat used in burgers matters.

Mentioned in the episode: Greg and Kristina Gaardbo, Chicago Culinary Kitchen; Brett Sawyer and Vince Thomascik, The Plum and Good Company, Cleveland



Guest: Diana Clark



Episode Photos



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