Mon., Aug 18 03 -- Cook-Off Chairman Sees Successful Event Ahead

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On September 26 and 27, 20 consumers will be pitting their beef cooking talents when they compete in the National Beef Cook-Off in Fort Worth, Texas.  Frances Raulerson is a Florida beef producer and chairman of this year’s National Beef Cook-Off.  She says there’s a long, proud history to this event. 

Cut #1    :28       Outcue: "...or less ingredients."

According to Raulerson, there are some excellent recipes in this year’s contest, entered in several different categories.   

Cut #2    :42       Outcue: "...good nutritious foods."

Raulerson says that, along with the needs of consumers, the needs of beef producers are recognized in how the Cook-Off is designed.

Cut #3    :25       Outcue: "...chuck and round products."

The Cook-Off is coordinated by the American National CattleWomen and funded by the $1-per-head national beef checkoff, which is administered by the Cattlemen’s Beef Board.  Oversight for the program is provided by the U.S. Department of Agriculture.