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 by to talk about beef tenderness. Bass explores the beef carcass, calling out various cuts for their eating ability, and explaining how tenderness in meat is measured.

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 podcast around. Catch some of their favorite highlights from the year, and take one last look at a topsy turvy calendar year in the culinary world.

Emmy-winning and James Beard-nominated filmmaker, author, photographer and the “foremost authority on hamburgers” as dubbed by the New York Times, George Motz stops by to talk about the history, the styles and the craftsmanship that go into creating some of the most unique burgers in the country. Motz also shares some of his favorite out-of-the-way burger joints, and explains why the age-old technique of smashing burgers on a flat top will always be fashionable.

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 year. Also, Chef Shawn Heine from Prime Cincinnati and Chef Glenn Wheeler from Spencer’s for Steaks & Chops in Omaha stop by to talk about the trials they endured to keep their respective steakhouses afloat during the pandemic, and what the future holds for their restaurants and others like them.

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 to dishes to their favorite stories, don’t miss this one.

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. Ollier discusses some of his favorite brisket applications, and he and Diana go into detail about steps they take to make the traditional BBQ cut shine in other applications.

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 aficionado Nick Solares from Meat Life Media returns to the podcast along with Chef and Chief Executive Officer of Lawry’s Prime Rib Ryan Wilson to talk about the history, the reputation and the culture surrounding delicious, huge hunks of prime rib.

In a day and age where fresh beef is touted as king, Diana takes us down the rabbit hole of frozen proteins and why it’s not nearly as second-rate as marketeers would like you to believe.

In an episode aimed at helping chefs who suddenly find themselves managing their restaurant’s Facebook and Instagram accounts following the pandemic, social media giants Rev Ciancio and Ben Hon stop by the studio to chat with Bryan and the brand’s social media guru Paige Clayton to talk tips and tricks on what to post and how to get the best images to engage your audience.

Dr. Stephen Smith, Regents Professor of Meat Science at Texas A&M University, sits down with the crew to talk all things fat. From intramuscular fat, or marbling, to back fat, to anatomical-specific types of fat, Smith talks about the uses, the healthfulness and the chemical composition that makes it such a necessary piece of the human diet.