The humble hamburger has become anything but. Meat Scientist Diana Clark returns to discuss nuances of the perfect burger and why anatomical locations of fat used in burgers matters.

Burgers. Burgers. Burgers.

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.

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Burgers. Burgers. Burgers.

Burgers. Burgers. Burgers.