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

Burger Roundtable

Episode 19: Burger Roundtable

Alvin Cailan, chef and host of First We Feast’s The Burger Show, along with Cleveland chefs Brett Sawyer and Vince Thomascik from The Plum and Good Company and David Kocab from Ushabu...


The Buckhead Meathead

Episode 18: The Buckhead Meathead

Buckhead Beef Atlanta Chef Josh Ennis shares his personal journey of how an injury-shortened college football career led...


Wok and Roll

Episode 17: Wok and Roll

Chef Tony shares more than a decade of experience working in kitchens across Asia, from the Tokyo American Club to...


Love Me Tender(loin)

Episode 16: Love Me Tender(loin)

Chef Shawn Heine from Prime Cincinnati, the reigning Certified Angus Beef ® Steakhouse of the Year, pops by to talk about his favorite classic cuts...


Back to School with Johnson and Wales

Episode 15: Back to School with Johnson and Wales

Chef Jerry Lanuzza, Dean and professor from the College of Culinary Arts at Johnson and WalesCharlotte, stops for a chat...


Stadium Eats

Episode 14: Stadium Eats

Bryan and Tony discuss the ever raising bar of high end food inside sports stadiums, and how chefs are...


Meat Life with Nick Solares

Episode 13: Meat Life with Nick Solares

Bryan sits down with one of the few people who just might love meat more than him—Meat Life Media founder and host Nick Solares...


Season of Giving

Episode 12: Season of Giving

Chef Tony and Bryan ring in the holiday season by discussing food as a way of giving back and helping those in need...


Cirque du Sirloin Part 2

Episode 11: Cirque du Sirloin Part 2

Meat Scientist Diana Clark returns to talk about the sirloin cap (aka the Coulotte)—that popular, c-shaped cut that’s carved tableside at most Brazilian steakhouses...


Cirque du Sirloin Part 1

Episode 10: Cirque du Sirloin Part 1

Take a Deep dive into top sirloin: with Meat Scientist Diana Clark as she discusses why the cut’s reputation has, unjustly...


Thank you, farmers

Episode 9: Thank you, Farmers and Ranchers

Mark McCully, CEO of the American Angus Association®, and Troy Hadrick, a cattle rancher from South Dakota, join Bryan and Tony...


Beef Shank Redemption

Episode 8: Beef Shank Redemption

Bryan, Tony and Diana Clark hash out the science behind the beef shank, talk cooking methods and discuss our favorite uses for delicious bone marrow...


In the ‘Q’ with Chris Lilly

Episode 7: In the 'Q' with Barrett Black

Don’t mess with Texas. Bryan and Michael Ollier talk salt-and-pepper, Texas-style barbecue, from the classics to the modern. Barrett Black...


In the ‘Q’ with Chris Lilly

Episode 6: In the ‘Q’ with Chris Lilly

Bryan and Michael Ollier talk barbecue rationality, and are joined by iconic pitmaster...


Best BBQ Show Talks Texas-Style Barbecue

Episode 5: Best BBQ Show Talks Texas-Style Barbecue

Bryan Schaaf sits down with pitmaster and podcaster Yoni Levin from the Best BBQ Show to talk about his deep dive...


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...


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...


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...


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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Contact us:

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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