Pitmaster/owner Arnis Robbins from Evie Mae’s Pit BBQ near Lubbock (and member of the Texas Monthly Top 50 list) sits down to talk about his operation, and how his amazing sausage program evolved out of both creativity and economics. Also, Bryan, Tony and Diana discuss their favorite sausages, and the best ways to utilize trim.

Chef Tony, Diana and Bryan rifle through a bevy of confusing names for beef cuts, adding clarity and airing their frustration over how certain cuts came to be known as they are.

Bryan, Tony and Diana sit down to discuss lesser-known cuts of beef that, for the most part, can only be procured by doing the knife work yourself. We’re talking unicorn steaks - ones you’ve only heard of but maybe have never experienced. But guess what? They’re real.

In the biggest cliffhanger since "Who Show J.R.," the new co-host of the podcast is unveiled in the form of Meat Scientist Diana Clark. Clark brings a huge dose of meat science and technical understanding of beef anatomy to the podcast, and is a wealth of information for culinary professions on the lookout for what’s new and different.

Bryan and Tony call it a year in the finale of Meat Speak Season 1, reminiscing on some of their favorite moments from the past year.

Dr. Frank Mitloehner, air quality specialist in the Animal Science department at UC Davis, joins the podcast to talk about the real impact of animal agriculture and the environment – and why it’s not what you think.

The crew takes a deep dive back into meat science, as Diana Clark joins Tony and Bryan to talk about one of the most versatile, underutilized opportunity cuts- the chuck roll.

Bryan sits down with Jeff Arnett – just the 7th Master Distiller in the history of Jack Daniel’s to talk Tennessee Whisky, the Jack Daniel’s World BBQ Championships and what’s the official cut of beef of the man who holds one of the most coveted job titles in the world. Also, Chef Michael Ollier, a card-carrying KCBS Certified BBQ Judge - stops in to talk about Smoke in the Hollow – the World BBQ Championships held each year in Lynchburg, Tenn., just outside of Jack Daniel’s.

Cleveland chef, forager, larder master and, most recently, author Jeremy Umansky sits down to discuss the subject of his new book, Koji Alchemy, and how he’s utilizing the ancient mold to revolutionize how food hits the plate.

Chef Joe Urban joins the podcast to talk about his role as the Director of Food and Nutrition Services for Greenville County Schools - one of the largest school districts in the state of South Carolina.