Beef and the Menu
Chef Lamar Moore from Eleven Eleven in Chicago AND recent winner of Food Network’s Vegas Prize Fight stops by to talk about his menus over the years a...
Meat Speak
Share:
Listens: 484
About
Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs 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.
Shear Force
Dr. Phil Bass, a professor of Meat Science at the University of Idaho and the first Meat Scientist by title at the Certified Angus Beef ® brand, stops...
Shear Force
Dr. Phil Bass, a professor of Meat Science at the University of Idaho and the first Meat Scientist by title at the Certified Angus Beef ® brand, stops...
Shear Force
Dr. Phil Bass, a professor of Meat Science at the University of Idaho and the first Meat Scientist by title at the Certified Angus Beef ® brand, stops...
Meat Spoke 2
The crew convenes one last time before going on summer hiatus, taking time to rehash all that has gone down during the second season of the meatiest p...
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, Geo...
The Great Steakhouse Revival
The crew is talking all things steakhouses today, which, in particular, was one of the hardest-hit segments of the restaurant industry over the past y...
The Tonys
In our first annual “awards” show, Bryan and Chef Tony pay homage to some of their favorites over the past year in the culinary world. From beef cuts ...
Putting the 'fun' in Pectoralis Profundus
It’s brisket week on the podcast, and BBQ aficionado and chef Michael Ollier stops by to chat all things meat science and culinary with the crew. Olli...
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. Also, Prime Rib afic...