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The crew is back in studio talking the history and how-to of carcass grading, going all the way back in 1902, when a giant of the University of Illinois first penned a paper suggesting proteins should be sorted based on eating quality. More than 100 years later, that notion has been brought to fruition, and is continually evolving.

Mentioned in the episode: Bryan Schaaf, @schaafbryan, Tony Biggs, @cheftonybiggs, Diana Clark, @BeefMaven

Bryan, Diana and Tony

Guest: Bryan Schaaf, Diana Clark and Tony Biggs

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