Long admired for its elegance as a slowly cooked piece of meat, the crew talks Serratus Ventralis— better known as the short rib— and its many uses beyond the braise.

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.

Penicillium nalgiovense for days! Meat Scientist Diana Clark sits down with Bryan and Chef Tony to talk dry-aging science, from the best molds to inoculate chambers to dehydration and alternative cuts that are enhanced by a little extra funk.

Chef Tony and Bryan talk open-fire cooking and why, without meat, well, we probably wouldn’t exist as humans. Also, two-time James Beard award-winning chef Rick Tramonto stops by to discuss his career and how meat has shaped the many menus he’s written throughout it.

Grab your knife roll, strap on your apron and join Chef Tony Biggs and Bryan Schaaf as they embark on this podcast journey, exploring meat science, culinary discovery and storytelling with some of the bastions of the food world. 

Brought to you by the Certified Angus Beef ® brand.