Latest Meats Podcast Episodes
Meat Spoke 3
Meat Speak - June 07, 2022 12:00 - 30 minutes ★★★★★ - 37 ratingsThe crew is back in studio one last time to put a bow on the third season of the meatiest podcast around. Catch up on their favorite episodes from the past season as Diana, Tony and Bryan head into the summer break with optimism and beefy nuggets of wisdom.
Going Underground
Meat Speak - May 25, 2022 16:52 - 28 minutes ★★★★★ - 37 ratingsDiana, Tony and Bryan are back in studio talking about the age old tradition of cooking underground. Dubbed “Earth Ovens,” learn the history and the process of using the ground to slow cook and steam your meats.
BBQ Roundtable
Meat Speak - May 10, 2022 12:00 - 40 minutes ★★★★★ - 37 ratingsA trio of noted pitmasters - Swig & Swine BBQ’s Anthony DiBernardo, Evie Mae’s Pit BBQ’s Arnis Robbins and Green Street Smoked Meats’ Dave Bonner - join the crew to talk about the state of the barbecue industry, how they’ve managed ever-rising food costs and the ride they’ve been on as their resp...
Adult Lunchables
Meat Speak - April 26, 2022 12:00 - 35 minutes ★★★★★ - 37 ratingsThe crew is back in studio talking all things cured meats. What’s the difference between salumi and charcuterie? Hear the history and the how-to of air-dried, hanging, cured meats, and ways to make beef salumis that are traditionally made with pork.
Combining Cuisine & Culture
Meat Speak - April 12, 2022 12:00 - 44 minutes ★★★★★ - 37 ratingsZack Wolf, corporate executive chef of Ole Restaurant Group in Louisville, stops by the podcast to talk about his deep dive into various cultures to produce food that is both authentic and elevated within each restaurant, including his uber hip La Bodeguita de Mima, which pays homage to his chef/...
Return to Koji Kingdom
Meat Speak - March 29, 2022 12:00 - 52 minutes ★★★★★ - 37 ratingsChef, author and master forager Jeremy Umansky makes his valiant return to the podcast to discuss his deeper dive into Koji mold and how it has helped his restaurant, Larder Delicatessen and Bakery, through its first four years in business.
Hardcore Carnivore
Meat Speak - March 15, 2022 12:00 - 53 minutes ★★★★★ - 37 ratingsAustralian by birth, Texan by choice - author, influencer, meat nerd and chef Jess Pryles stops by the pod to chat about the origins of her love of all things beef, her Hardcore Carnivore brand and why she goes to such lengths to ensure that her content is always rooted in science.
Spinning Plates
Meat Speak - March 01, 2022 13:00 - 21 minutes ★★★★★ - 37 ratingsThe crew is back in the studio to talk about the short plate – one of the most misunderstood primals on the beef carcass. Learn its anatomical location, the cuts that comprise it and some of Chef Tony’s favorite bites that come from cuts taken out of the short plate. Cuts include: inside and out...
Meathead Time Machine
Meat Speak - February 15, 2022 13:00 - 51 minutes ★★★★★ - 37 ratingsTony, Diana and Bryan hop in the way back machine to talk about their favorite classic old-time steak dishes, many of which can’t be found anymore. Hear about relics like the 7-bone chuck steak, the pinbone steak, steak au poivre and many more.
Che Tanita
Meat Speak - February 01, 2022 13:00 - 31 minutes ★★★★★ - 37 ratingsChef and butcher Carla Dilorenzo, the reigning Certified Angus Beef ® Chef of the Year, sits down with the crew inside her hybrid meat market/restaurant Los Tanitos near Miami to talk about her Argentinian and Italian roots, how her family shop has withstood the test of time and why cooking is l...
RetroGrade
Meat Speak - January 18, 2022 13:00 - 32 minutes ★★★★★ - 37 ratingsThe crew is back in studio talking the history and how-to of carcass grading, going all the way back in 1902, when a giant of the University of Illinois first penned a paper suggesting proteins should be sorted based on eating quality. More than 100 years later, that notion has been brought to f...
Braising the Steaks
Meat Speak - January 04, 2022 13:00 - 34 minutes ★★★★★ - 37 ratingsMoist, warm, flaky, easy-to-shred beef is on the docket today, as the team is back to talk all things braising. Hear why end cuts, especially from the chuck, are not only perfect for braising, but why the end product is actually BETTER than using the same application on a more high-profile cut o...
Jingle Bell Mock (Tender)
Meat Speak - December 21, 2021 13:00 - 34 minutes ★★★★★ - 37 ratingsDiana, Tony and Bryan get together to ring in the holidays in the beefiest way possible. The crew talks all things holiday traditions, including different ideas for getting the most bang for your buck when it comes to carving roasts and the Christmas feast.
American Classic
Meat Speak - December 07, 2021 13:00 - 59 minutes ★★★★★ - 37 ratingsPaige the Social Media Guru and Chef Peter Rosenberg head to Texas to chat with industry icons and James Beard award winners Tom and Lisa Perini at legendary Perini Ranch in Buffalo Gap, Texas. Tom and Lisa share the history of their destination restaurant, and regale the crew with stories of th...
Thank you Farmers and Ranchers
Meat Speak - November 23, 2021 13:00 - 51 minutes ★★★★★ - 37 ratingsThe crew pauses to give thanks to the folks who work tirelessly to put beef on tables around the world. Rancher Matt Perrier stops by to talk about the history and day-to-day operations at Dalebanks Angus in Eureka, Kansas –about 60 miles east of Wichita in the Flint Hills. Also, American Angus ...
The Science of Smoking
Meat Speak - November 09, 2021 13:00 - 57 minutes ★★★★★ - 37 ratingsTexas Monthly BBQ editor Daniel Vaughn joins Diana and Bryan to talk all things smoking and science, from wood flavor profiles, to cooking methods and how to generate a good-looking smoke ring. Vaughn also discusses his Top 50 BBQ restaurant list that was recently released.
Honoring The Legend
Meat Speak - October 26, 2021 12:00 - 38 minutes ★★★★★ - 37 ratingsSome heavyweights of the barbecue world stop by to talk about the life and contributions to the industry of the late Mike Mills – nicknamed The Legend for his prowess in competition barbecue – from 17th St. BBQ in Murphysboro, Ill. Hear from some of the best known names in barbecue as they refle...
Beef and the Menu
Meat Speak - October 12, 2021 12:00 - 43 minutes ★★★★★ - 37 ratingsChef Lamar Moore from Eleven Eleven in Chicago AND recent winner of Food Network’s Vegas Prize Fight stops by to talk about his menus over the years and why beef will always be part of it. Moore, who also does work with the National Beef Cattleman’s Association (NCBA) talks about how cattle are ...
Understanding Beef Markets
Meat Speak - September 30, 2021 12:00 - 42 minutes ★★★★★ - 37 ratingsMeat packing expert Clint Walenciak stops by the studio to discuss the rationale behind beef prices, seasonality and the potential pitfalls that can sometimes catch end users off guard when dealing with the supply chain. Walenciak also addresses the high demand for Prime beef, and forecasts what...
Shear Force
Meat Speak - September 30, 2021 12:00 - 57 minutes ★★★★★ - 37 ratingsDr. 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 tendernes...
Beef in the Big Apple
Meat Speak - September 30, 2021 12:00 - 39 minutes ★★★★★ - 37 ratingsMarc John Sarrazin, the second-generation owner of DeBragga & Spitler – New York’s Butcher – stops by to talk about the state of the industry inside one of the most beef-centric cities on the planet. Sarrazin shares the story of his company and its growth through the years, and talks about the d...
Meat Spoke 2
Meat Speak - July 06, 2021 12:00 - 31 minutes ★★★★★ - 37 ratingsThe 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.
The Science of the Burger
Meat Speak - June 22, 2021 12:00 - 42 minutes ★★★★★ - 37 ratingsEmmy-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...
The Great Steakhouse Revival
Meat Speak - June 08, 2021 12:00 - 41 minutes ★★★★★ - 37 ratingsThe 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 tria...
The Tonys
Meat Speak - May 25, 2021 12:00 - 28 minutes ★★★★★ - 37 ratingsIn 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.
Putting the 'fun' in Pectoralis Profundus
Meat Speak - May 11, 2021 12:23 - 33 minutes ★★★★★ - 37 ratingsIt’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 shin...
Prime Prime Rib
Meat Speak - April 27, 2021 12:00 - 1 hour ★★★★★ - 37 ratingsIt’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 ta...
Frozen
Meat Speak - April 13, 2021 12:00 - 27 minutes ★★★★★ - 37 ratingsIn 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.
Socially Awkward
Meat Speak - March 30, 2021 12:00 - 57 minutes ★★★★★ - 37 ratingsIn 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...
Fat
Meat Speak - March 16, 2021 12:00 - 39 minutes ★★★★★ - 37 ratingsDr. 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 mak...