Meat Speak

Bryan and Tony discuss the ever-raising bar of high-end food inside sports stadiums, and how chefs are being exposed to new clientele by involving themselves in stadium settings. Chef Matt Mytro from Flour in Cleveland stops by to talk about his new concept inside Rocket Mortgage Fieldhouse, and how he balances a reputation for quality at his restaurant with feeding the masses inside an arena.

Bryan Schaaf sits down with one of the few people who just might love meat more than him—Meat Life Media founder and host Nick Solares. Nick talks meat trends from the Big Apple, updates us on his new endeavors since leaving his post as a food writer and host of The Meat Show at Eater, and shares why the prime rib will always rule above all others in his meaty beef cuts pantheon.

Chef Tony and Bryan ring in the holiday season by discussing food as a way of giving back and helping those in need. Chef Tony discusses his time opening and overseeing the Second Harvest Food Bank in New Orleans post-Hurricane Katrina. Later, iconic New York chef John Doherty checks into talk about his charitable food bank, Heavenly Harvest.

Meat Scientist Diana Clark returns to talk about the sirloin cap (aka the Coulotte)—that popular, c-shaped cut that's carved tableside at most Brazilian steakhouses. The Coulotte (aka the Picanha) has a wealth of possibilities when removed as a standalone cut from the rest of the top sirloin complex.

Take a deep dive into the top sirloin with Meat Scientist Diana Clark as she discusses why the cut's reputation has, unjustly, suffered in the eyes of meatheads everywhere.

Mark McCully, CEO of the American Angus Association®, and Troy Hadrick, a cattle rancher from north central South Dakota, join Bryan and Tony to discuss life on the farm: the successes, the struggles and what lies ahead for agriculture.

To help ranchers like Troy Hadrick put back the pieces after a natural disaster strikes, the Certified Angus Beef ® brand created the Rural Relief Fund. All proceeds from the sale of the book, "Sheltering Generations—The American Barn," go toward helping ensure there are ranches to pass on to the next generation. Purchase the book today on shop.CertifiedAngusBeef.com.

Tony, Bryan and meat scientist Diana Clark hash out the science behind the beef shank, talk cooking methods and discuss our favorite uses for delicious bone marrow. Chef Venoy Rogers from American Kitchen in Orlando pops in to talk about his use of the shank, from tacos to bolognese and beyond.

Don't mess with Texas. Bryan and Michael Ollier talk salt-and-pepper, Texas-style barbecue, from the classics to the modern. Barrett Black, fourth-generation pitmaster from Black's BBQ in Lockhart, stops by to dish on history and upholding family traditions.

Bryan and Michael Ollier talk barbecue rationality, and are joined by iconic pitmaster, from Big Bob Gibson BBQ in Decatur, Ala., Chris Lilly.

Bryan Schaaf sits down with pitmaster and podcaster Yoni Levin from the Best BBQ Show to talk about his deep dive into Texas-style barbecue.