2003 NewsHub Archive
25th ANNIVERSARY NATIONAL BEEF COOK-OFF® COMES TO Ft. WORTH
Twenty of America’s top amateur cooks will head to Ft. Worth, Texas next month to compete for the $50,000 “Best of Beef” grand prize in the 25th anniversary National Beef Cook-Off®. The national finalists, selected from nearly 3,000 entries nationwide, will prepare their beef recipes Sept. 26-27, 2003 at the Renaissance Worthington Hotel for a distinguished panel of judges, including prominent food editors.
The Cook-Off, funded by the Beef Checkoff Program, has been an integral part of the beef industry’s efforts to showcase the ease and versatility of cooking with beef. Each finalist receives an all-expenses-paid trip to the competition, where their recipes will be judged on taste, ease of preparation and appearance.
“We’ve searched the country to find the best beef recipes,” says Sherry Hill, Cook-Off Project Manager for the American National CattleWomen. “The finalists’ recipes really showcase the great taste, convenience and versatility of cooking with beef.”
In addition to the “Best of Beef” Grand Prize, eight cash prizes totaling $60,000 will be awarded in four categories: One-Dish Meals, Grilled Beef, Handheld Kid Pleasers and Quick & Easy Beef. Winning recipes from each category will be judged against the others to determine the overall $50,000 Grand Prize “Best of Beef” award winner.
About the National Beef Cook-Off®
The National Beef Cook-Off® is a biennial contest created in 1974 by the American National CattleWomen, Inc. and the National Cattlemen’s Beef Association, on behalf of the Cattlemen’s Beef Promotion and Research Board and state beef councils. The Cook-Off is sponsored by America’s Beef Producers, through their $1-per-head checkoff, in partnership with Albertsons®.
The contest was held annually until 1993, when it switched to a biennial basis, which explains why this year’s event is the silver anniversary.
During its 25-year tenure, the Cook-Off has received accolades and the support of many notable culinary experts. American cooking icons Julia Child and James Beard were early supporters, serving as judges on numerous occasions.
The Cook-Off aims to inspire consumers to enjoy the best that beef has to offer, such as fresh beef – including chuck and round cuts of beef – and convenient refrigerated or frozen fully cooked beef products. This year’s four new categories demonstrate how the contest stays in step with the changing trends in America’s eating habits. In addition, each category matches up cuts of beef with the best cooking method. One-Dish Meals, for example, encourage use of stove-top skillet cooking using boneless beef chuck eye steak, beef chuck top blade steak or beef top round steak.
To learn more about preparing beef, past winning recipes, and the Cook-Off, visit www.beefcookoff.org.
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2003 National Beef Cook-Off® Finalists
|
Finalist Name |
City |
State |
Category |
Recipe |
|
Lori Welander |
Richmond |
VA |
Grilled Beef |
Grilled Steaks Balsamico |
|
Jamie Miller |
Maple Grove |
MN |
Grilled Beef |
Beef Tikka with Pineapple Coconut Raita |
|
Julie DeMatteo |
Clementon |
NJ |
Grilled Beef |
Firecracker Burgers with Cooling Lime Sauce |
|
Helen Mariscal |
Artesia |
NM |
Grilled Beef |
Pepper Beef Steak with Garlic-Cilantro Butter |
|
Linda Morten |
Katy |
TX |
Grilled Beef |
South Pacific Steak |
|
Christine Riccitelli |
Danville |
CA |
Handheld Kid Pleasers |
Barbecue Beef Pizza |
|
Patricia Harmon |
Baden |
PA |
Handheld Kid Pleasers |
Cheesy Sloppy José Beefy Taco Cups |
|
Allyssa Krenke |
Mechanicsville |
MD |
Handheld Kid Pleasers |
Sweet Hawaiian Baby Burgers |
|
Patrice Hurd |
Bemidji |
MN |
Handheld Kid Pleasers |
Taco Beef Nuggets with Tejano Dipping Sauce |
|
Kathi Anderson |
Chamberlain |
SD |
Handheld Kid Pleasers |
Beefy P B & J Wraps |
|
Barbara Estabrook |
Rhinelander |
WI |
One Dish Meals |
Beef Steak with Curried Onion & Plum Sauce |
|
Kristine Snyder |
Kihei |
HI |
One Dish Meals |
Ginger Beef & Noodle Bowls |
|
Marilyn Blankschien |
Clintonville |
WI |
One Dish Meals |
Skillet Chili Beef with Corn Biscuits |
|
Mary Lou Cook |
Welches |
OR |
One Dish Meals |
Skillet Beef & Rice Posole |
|
Margaret Bavaro |
Colts Neck |
NJ |
One Dish Meals |
Braised Parmesan Beef & Italian Wild Mushroom Sauce |
|
Marilyn VanAntwerp |
Reno |
NV |
Quick & Easy Beef |
American Beef Pot Roast & Cheesy Mashed Potatoes |
|
Valerie Holt |
Cartersville |
GA |
Quick & Easy Beef |
Cream of Wild Rice & Beef Soup With Lime & Cilantro |
|
Edwina Gadsby |
Great Falls |
MT |
Quick & Easy Beef |
Palermo Pot Roast & Peppers With Polenta |
|
Sherry Schwab |
Indianapolis |
IN |
Quick & Easy Beef |
Quick Beef & Caramelized Onion Pizza |
|
Bonnie Cooper |
Carrollton |
GA |
Quick & Easy Beef |
South Seas Curried Beef Over Jasmine Rice |
How To Register
To request a registration packet to attend the Cook-Off, please contact Tina Loeffler, registration chair, at 512-556-9149 or via email at loeffler@dashlink.com.
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This beef industry promotion effort is funded by beef producers through their $1-per-head checkoff program and managed for the Cattlemen’s Beef Promotion and Research Board and state beef councils by the American National CattleWomen, Inc. The national beef checkoff is administered by the Beef Board, subject to USDA approval. This 108-member board is appointed by the Secretary of Agriculture to oversee the collection of the $1-per-head checkoff, certify state beef councils, implement the provisions of the Federal Order establishing the checkoff and evaluate the effectiveness of checkoff programs.
The American National CattleWomen, Inc. is a trade association of America's affiliated CattleWomen, with the primary focus of promotion and consumer education regarding beef as a safe and nutritious food, and the production of beef cattle as an industry. In 2002, the CattleWomen celebrated 50 years of dedication to the beef industry, with a full schedule of upcoming events including the 25th anniversary Cook-Off.