CONTACTS:

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

Sherry Hill/ANCW            303-850-3441 shill@beef.org

TEXAS cOOK’s RECIPE FOR Blazin’ colorado beef steaks CAPTURES 26^TH NATIONAL BEEF Cook-off^®, WINS $50,000 pRIZE

Tops 19 other recipes from home cooks who showed off their skill-ets at finals

DENVER (Sept. 22, 2005) – Twenty of America’s top amateur cooks went head to head in Rapid City, S.D., this week to compete for the $50,000 “Best of Beef” grand prize in the 2005 National Beef Cook-Off^®. The national finalists, selected from thousands of entries nationwide, prepared their beef recipes for a distinguished panel of judges, including prominent food editors on Wednesday, September 21.  

For nearly three decades, the Cook-Off has been America’s premier amateur beef-cooking contest. Finalists competed for the grand prize and eight other cash prizes – with a total of $110,000 up for grabs. 

Linda Morten of Katy, Texas, captured the grand prize with her recipe for Blazin' Colorado Beef Steaks. Morten’s quick and simple recipe features unique, nontraditional flavor pairings with fiery ingredients such as green chilies and chipotle peppers combined with tangy citrus.  The recipe reflects the trend toward ethnic influences in American kitchens.  From Mexican and Latin to Mediterranean and Thai – the Cook-Off is a barometer of the year’s top food trends.  In addition, Morten used flat iron steaks in her recipe, which continue to be in demand with consumers today.

This year’s competition focuses on the passion Americans exhibit for beef and the special times they share when families enjoy beef dishes together.  Selected by a panel of five leading food professionals, Morten’s Blazin’ Colorado Beef Steaks uses only eight ingredients and takes just 35 minutes to prepare (not including marinating time).  The judges raved about the clever blend of hot and tangy flavors with juicy flat iron steaks.

This year’s judges, who rated each recipe based on taste, ease of preparation and appearance, were Janaan Cunningham, food editor for Reiman Publications, publishers of Taste of Home, Quick Cooking and Light n’ Tasty Cooking for 2, Nancy Wall Hopkins, deputy food and entertaining editor for Better Homes & Gardens, Paula Disbrowe, cowgirl chef at the acclaimed Hart & Hind Fitness Ranch and food and travel writer for various magazines, Mary Garrigan, food editor at the Rapid City Journal and Jarrett Bies, food staff writer and columnist at the Sioux Falls Argus Leader.   

“It’s a dream come true to be named the ‘Best of Beef’ winner for the 2005 Cook-Off,” said Morten.  “I love sharing my favorite recipes with family and friends; now I get to share mine with the rest of America.”     

The biennial Cook-Off comes as Americans’ appetite for beef continues to climb.  According to NPG Group, almost nine out of 10 households eat beef at home an average of two times a week.  In addition to increasing beef demand, the Cook-Off helps drive awareness and purchase of beef cuts such as chuck and round beef that often are overlooked by consumers, as well as the new Beef Value Cuts.  

“Rapid City, with its deep cattle-producing roots, was a great place to host this year’s Cook-Off,” says Sherry Hill, Cook-Off Project Manager.  “And this year’s recipes are not only rapid to the dinner table, but they also underscore the great taste, convenience and versatility of cooking with beef.”

In addition to the $50,000 “Best of Beef” Grand Prize, eight cash prizes totaling $60,000 were awarded in four categories: Market Basket, Grilled Beef, Family Favorites and “Inspired By” Beef Recipes.  This year’s category winners are:

·        Market Basket ($10,000 prize): Sharyn Hill from Organ, N.M., with her recipe for Pan-Seared Steaks with Romesco Sauce.

·        Grilled Beef ($10,000 prize): Renee Pokorny from Ventura, Calif., with her recipe for Grilled Espresso Steaks.    

·        Family Favorites ($10,000 prize): Candace McMenamin from Lexington, S.C., with her recipe for Wild West Beef & Smoked Gouda Grits.  

·        “Inspired By” Beef Recipes ($10,000 prize): Veronica Callaghan from Glastonbury, Conn., with her recipe for Steaks with Mushrooms, Blue Cheese & Frizzled Shallots.    

The runner-up in each category received $5,000.  This year’s runners-up are: 

·    Market Basket ($5,000 prize): Patricia Schroedl from Jefferson, Wisc., with her recipe for Blackstrap Beef Steaks with Caramelized Onions.

·        Grilled Beef ($5,000 prize): Erin Renouf Mylroie from St. George, Utah, with her recipe for Carnitas-Style Grilled Beef Tacos.

·        Family Favorites ($5,000 prize): Carolyn Collins from Freeport, Texas, with her recipe for Smoky Beef Enchilada Skillet.

·        “Inspired By” Beef Recipes ($5,000 prize): Jamie Miller from Maple Grove, Minn., with her recipe for Porcini-Dusted Steak with Horseradish Crust.

The next National Beef Cook-Off is slated for 2007.  To obtain a copy of this year’s winning recipes, please call Sherry Hill at 303-850-3441 or Megan Severs at 312-228-6824.

About the National Beef Cook-Off^®

The National Beef Cook-Off^® is a biennial contest created in 1974 by the American National CattleWomen, Inc. (ANCW) and the National Cattlemen’s Association. It is now administered by ANCW 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.  The contest was held annually until 1993, when it switched to a biennial basis. 

During its 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.

To learn more about preparing beef, past winning recipes, and the Cook-Off, visit www.beefcookoff.org.       

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This beef industry promotion effort is funded by beef producers through The Beef Checkoff Program, which 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. It is 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.