Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs, Meat Scientist Diana Clark and self-proclaimed Master Taster Bryan Schaaf as they explore meat science, culinary innovation and storytelling with some of the bastions of the food world, delivered to you from the epicenter of the world’s foremost premium beef – the Certified Angus Beef ® brand – in Wooster, Ohio.
Publishes | Weekly | Episodes | 75 | Founded | 5 years ago |
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Categories | FoodArts |
The crew is back in studio one last time to put a bow on the third season of the meatiest podcast around. Catch up on their favorite episodes from the past season as Diana, Tony and Bryan head into the summer break with optimism and beefy nuggets of ... more
Diana, Tony and Bryan are back in studio talking about the age old tradition of cooking underground. Dubbed “Earth Ovens,” learn the history and the process of using the ground to slow cook and steam your meats.
A trio of noted pitmasters - Swig & Swine BBQ’s Anthony DiBernardo, Evie Mae’s Pit BBQ’s Arnis Robbins and Green Street Smoked Meats’ Dave Bonner - join the crew to talk about the state of the barbecue industry, how they’ve managed ever-rising food c... more
The crew is back in studio talking all things cured meats. What’s the difference between salumi and charcuterie? Hear the history and the how-to of air-dried, hanging, cured meats, and ways to make beef salumis that are traditionally made with pork.
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Great hearing your voices and passion! more
I really enjoy the material BUT the sound quality is rough.
Great beef information!!
Listeners, engagement and demographics and more for this podcast.
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Meat Speak launched 5 years ago and published 75 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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