Last call for National Beef Cook-off

Cattle Market & Farm Reports, Editorials
Mar 14, 2005
by WLJ
Time is running out to enter the 26th National Beef Cook-Off. Family chefs are encouraged to show off their “skill-ets” in the kitchen and submit their favorite beef recipes by March 31.
This summer, 20 amateur family chefs will be notified that their beef recipes have made them national finalists. The finalists will compete Sept. 19-21 in Rapid City, SD for the $50,000 “Best of Beef” grand prize and eight other cash prizes. More than $100,000 will be awarded.
On behalf of the Cattlemen’s Beef Board and the Federation of State Beef Councils, the American National CattleWomen, Inc. are partnering with retail grocer Albertsons to promote the 2005 Cook-Off.
The amateur beef-cooking contest has been held for nearly three decades. This year, the Cook-Off has introduced a “Family Favorites” category to showcase original beef recipes that families enjoy during the week or for special occasions.
The Cook-Off, sponsored by America’s Beef Producers through their $1-per-head checkoff, comes as the demand for beef continues to increase. The Cook-Off seeks to drive awareness and purchase of undervalued beef cuts, such as those from the chuck and round. Chuck and round cuts are very affordable and offer consumers a great value, while still providing tenderness and great taste.
“With Americans’ enduring enjoyment of beef, the Cook-Off offers the best opportunity for family chefs to share their beloved recipes and secrets with everyone,” said Sherry Hill, Cook- Off project manager. “And the fascinating thing is that the winning recipes always reflect and celebrate America’s changing tastes in beef.”
Amateur chefs have until March 31 to enter the following four categories: Beef Market Basket, Grilled Beef, Family Favorites and “Inspired By” Beef Recipe.
Each of the categories has specific requirements. Each must be prepared in 45 minutes or less and most limit the number of ingredients to eight.
• Beef Market Basket participants choose from a list of beef cuts and up to five listed market basket ingredients, and no more than two “wild card” ingredients to make a main dish.
• Grilled Beef includes grilled beef main dish recipes.
• Family Favorites includes beef recipes that entrants’ families enjoy during the week, for special occasions or get-togethers.
• “Inspired By” Beef Recipes includes entrants’ own original creative beef recipes adapted from another recipe from a friend or family member, a restaurant dish entrants have tasted, or a recipe published in a cookbook or culinary publication.
More detailed information and a complete version of the Cook-Off rules is available at www.beefcookoff.org. Contestants can enter recipes through the Web site or send by U.S. mail to: National Beef Cook-Off Entries, ANCW, PO Box 3881, Englewood, CO 80155. The deadline for sending in entries is March 31, 2005. Entrants must be at least 18 years of age by March 31, 2005, and a legal resident of the U.S. or Puerto Rico. The 20 finalists will be notified in May.
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