Last Call for National Beef Cook-off Entries

CONTACTS: 

Megan Severs, 312-228-6824, megan.severs@ketchum.com

Sherry Hill, 303-850-3441, s.hill@beef.org

LAST CALL FOR ENTRIES, 26^th NATIONAL BEEF COOK-OFF^®

March 31^st Deadline Nears For 2005 Entries

DENVER (March 8, 2005) – Time is running out to enter the 26^th 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 delectable beef recipes have made them national finalists.  The finalists will compete in Rapid City, South Dakota, September 19-21, for the $50,000 “Best of Beef” grand prize and eight other cash prizes.  More than $100,000 will be up for grabs. 

On behalf of the Cattlemen’s Beef Board and the Federation of State Beef Councils, the American National CattleWomen, Inc. are partnering with Albertsons^â to promote the 2005 Cook-Off.

For nearly three decades, the National Beef Cook-Off has been America’s premier amateur beef-cooking contest.  The 2005 Cook-Off is focusing on the passion Americans have for beef and the special times they share when families enjoy beef dishes together.  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,” says 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

Choose from the following list of beef cuts, up to five of the following listed market basket ingredients, and no more than two “wild card” ingredients to make a main dish recipe. Recipe must total eight ingredients or less, including beef and garnish (salt, regular ground black pepper, cooking spray and water are not included). All ingredients other than beef must be nationally available and not brand specific. Recipe preparation and cook time must be 45 minutes or less (marinating time not included).

• Entrants must choose one of the following fresh beef cuts: boneless chuck eye steak, boneless chuck top blade steak, thin cut round tip steak, shoulder center steak (Ranch Steak), shoulder top blade steak (Flat Iron), Petite Tender, round sirloin tip center steak, tri-tip steak, *bottom round steak (Western Griller), *top round steak, *eye round steak, cubed steak, **ground beef chuck or **ground beef round. Entrants can choose up to five of the following market basket ingredients: any of the following types of cheese (American, Cheddar, Swiss, Parmesan, Romano, blue, feta or goat), barbecue sauce, brown gravy, tomato sauce, tomato paste, red wine, beef broth, dairy sour cream, soy sauce, teriyaki sauce, stir-fry sauce, horseradish sauce, lemon or other citrus juice, Balsamic or other vinegar, whipping cream, Worcestershire sauce, salsa, hot pepper sauce, bell peppers, garlic, mushrooms, onions, tomatoes, mustard, peppercorns, thyme, basil, oregano, cilantro, parsley, curry, cumin or coriander.

• Entrants are able to choose up to two of their own “wild card” ingredients.

• Entries must adhere to the following cooking methods: skillet, broil or stir-fry.

Grilled Beef

Includes grilled beef main dish recipes. Recipe must include eight ingredients or less, including beef and garnish (salt, regular ground black pepper, cooking spray and water not included). All ingredients other than beef must be nationally available and not brand specific. Recipe preparation and cook time must be 45 minutes or less (marinating time not included).

• Entrants must choose one of the following fresh beef cuts: boneless chuck eye steak, boneless chuck top blade steak, shoulder center steak (Ranch Steak), shoulder top blade steak (Flat Iron), Petite Tender, round sirloin tip center steak, tri-tip steak, round tip center steak, *boneless chuck shoulder steak, **ground beef chuck, **ground beef round, *beef eye round steak, *bottom round steak (Western Griller) or *beef top round steak.

Family Favorites

Includes beef recipes entrants’ families enjoy eating during the week or for a special occasion or get-together. Recipe must include eight ingredients or less, including beef and garnish (salt, regular ground black pepper, cooking spray and water not included). All ingredients other than beef must be nationally available and not brand specific. Recipe preparation and cook time must be 45 minutes or less (marinating time not included).

• Entrants must choose either a brand name, nationally available, fully cooked beef product from the refrigerated meat case or freezer case such as: fully cooked beef pot roast, fully cooked beef tips with gravy, fully cooked roast beef au jus, fully cooked beef pot roast with gravy, fully cooked BBQ sauce with shredded beef, fully cooked taco sauce with seasoned ground beef, fully cooked beef brisket with barbecue sauce; or, choose a fresh beef cut such as: boneless chuck eye steak, boneless chuck top blade steak, thin cut round tip steak, shoulder center steak (Ranch Steak), shoulder top blade steak (Flat Iron), Petite Tender, round sirloin tip center steak, tri-tip steak, *bottom round steak (Western Griller), *top round steak, *eye round steak, cubed steak, **ground beef chuck or **ground beef round.

“Inspired By” Beef Recipes

Includes entrants’ own original creative beef recipes adapted from another inspiring recipe from a friend or family member, a specific restaurant dish entrants have tasted, or a recipe published in a specific cookbook or culinary publication. Recipe must include eight ingredients or less, including beef and garnish (salt, regular ground black pepper, cooking spray and water not included). All ingredients other than beef must be nationally available and not brand specific. Recipe preparation and cook time must be 45 minutes or less (marinating time not included). Entrants must send both the original recipe and the recipe that inspired it. Entrants must also include the inspiring recipe's name, friend or family member’s name, the restaurant and city from which it originated, or the name, author and date of publication of the published recipe.

• Entrants can choose either a beef Mark of Quality approved branded beef product such as: Hormel^® Beef Tips with Gravy, Hormel^® Roast Beef Au Jus, No Name Steaks^® Original Sirloin Steak, No Name Steaks^® Petite Cut Sirloin Steak, Country Cousin™ Beef Breakfast Patties, Maverick Ranch^® Beef Pot Roast, Red Oak Farms^® Beef Pot Roast, Red Oak Farms^® Beef Sirloin Tip, John Morrell Convenient Cuisine™ Beef Pot Roast with Gravy, John Morrell Convenient Cuisine™ Beef Tips with Gravy, Tyson^® Flat Iron Grillers, Tyson^® Medallion Roasts, Tyson^® Center Filets, Tyson^® Bacon Wrapped Filet, Tyson^® Peppered Flat Iron Griller; or, choose a fresh beef cut such as: boneless chuck eye steak, boneless chuck top blade steak, thin cut round tip steak, shoulder center steak (Ranch Steak), shoulder top blade steak (Flat Iron), tri-tip steak, *bottom round steak (Western Griller), Petite Tender, round sirloin tip center steak, *top round steak, *eye round steak, cubed steak, **ground beef chuck or **ground beef round.

How to Enter:

A complete version of the Cook-Off rules is available at the Cook-Off’s official Web site, www.beefcookoff.org.  Contestants can enter their beef recipes through the Web site or send via 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 and win the trip to Rapid City to compete Sept. 19-21 for the nine prizes totaling $110,000.  Beside the grand-prize winner, the winner of each of the categories will win $10,000 and the runner-up in each category will receive $5,000. 

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The Beef Checkoff Program was established as part of the 1985 Farm Bill. The Checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administer the national checkoff program, subject to USDA approval.

Since 1952, the American National CattleWomen, Inc., a non-profit volunteer organization, has used its grassroots volunteer spirit to educate consumers about the versatile and nutritious quality of beef.