As a meat scientist for Certified Angus Beef, Dr. Daniel Clark enjoys teaching chefs, grocery leaders and foodservice distributors about beef quality and cuts at The Certified Angus Beef Culinary Center and at meat labs across the country. Daniel graduated from the University of Illinois with a bachelor’s, master’s and doctorate degree in meat and animal science. He also taught meat science courses and led research at The Ohio State University before joining the brand’s staff in 2019.