<p>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.</p>

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.

Putting the 'fun' in Pectoralis Profundus

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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Putting the 'fun' in Pectoralis Profundus

Putting the 'fun' in Pectoralis Profundus