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.
Meat Scientist Diana Clark joins the Meat Speak crew in season two. This brilliant beef geek adds a scientific approach to Chef Tony’s culinary prowess and Bryan’s focus on flavor factor.
All Episodes
Episode 23: Meat Spoke 2
The crew convenes one last time before going on summer hiatus, taking time to rehash all that has gone down during...
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Episode 22: The Science of the Burger
Emmy-winning and James Beard-nominated filmmaker, author, photographer and the “foremost authority on hamburgers” as dubbed by the New York Times...
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Episode 21: The Great Steakhouse Revival
The crew is talking all things steakhouses today, which, in particular, was one of the...
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Episode 20: The Tonys
In our first annual “awards” show, Bryan and Chef Tony pay homage to...
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Episode 19: Putting the ‘fun’ in Pectoralis Profundus
It’s brisket week on the podcast, and BBQ aficionado and chef Michael Ollier stops by to...
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Episode 18: Prime Prime Rib
It’s National Prime Rib Day, and the crew is taking a deep dive into all things surrounding the slow-roasted, succulent delicacy...
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Episode 17: Frozen
In a day and age where fresh beef is touted as king, Diana takes us down the rabbit hole of frozen proteins...
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Episode 16: Socially Awkward
In an episode aimed at helping chefs who suddenly find themselves managing their restaurant’s Facebook and Instagram accounts...
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Episode 15: Fat
Dr. Stephen Smith, Regents Professor of Meat Science at Texas A&M University, sits down with the crew to talk all things fat...
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Episode 14: Salt
The crew is back in studio and they’re quite salty about it. This week’s episode is centered around...
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Episode 13: Tony’s Takeout Takeaways
Chef Tony talks about his deep dive into the world of takeout and delivery...
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Episode 12: Baby, You're a Richman
Adam Richman, the well-traveled television personality who most famously was the face of Travel Channel’s Man vs. Food...
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Episode 11: Keep on Truckin'
Bryan and Tony discuss the historic significance of the food truck, and its various iterations over the years, whether...
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Episode 10: Like a Record, Baby (Cuts from the Round)
Bryan, Tony and Diana tackle the round, its pieces and address the various misnomers that...
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Episode 9: Girl and the Cow
Chicago chef Stephanie Izard sits down to talk about her culinary journey, that’s taken her from one of the early favorites...
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Episode 8: Biltong Tied
Chef Peter Rosenberg, a native of Rhodesia (now Zimbabwe) stops by to chat about biltong...
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Episode 7: Thank You Farmers and Ranchers
The crew takes a moment to give thanks to the folks feeding the world...
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Episode 6: Remembering Dr. Bob
Diana and Bryan are joined by Dr. John Stika, President of the Certified Angus Beef ® brand and meat scientist, to discuss the life and contributions of the late Dr. Bob VanStavern...
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Episode 5: The Great Sausage Discussion Part 2
World Sausage Champion Danielle Bennett, AKA Diva Q, stops by to talk about her back-to-back perfect scores in sausage at the American Royal...
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Episode 4: The Great Sausage Discussion Part 1
Pitmaster/owner Arnis Robbins from Evie Mae’s Pit BBQ near Lubbock (and member of the Texas Monthly Top 50 list) sits down to talk about...
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Episode 3: Beef Cut Secret Levels
Bryan, Tony and Diana sit down to discuss lesser-known cuts of beef that, for the most part, can only be procured by...
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Episode 2: London Broiled
Chef Tony, Diana and Bryan rifle through a bevy of confusing names for beef cuts, adding clarity and...
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Episode 1: Nuts on Clark
In the biggest cliffhanger since Who Shot J.R., the new co-host of the podcast is unveiled in the form of...
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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.
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.