2005 News Archive
26th National Beef Cook-Off® Spotlights ‘Family Favorites’
The 26th National Beef Cook-Off®, funded in part by America’s Beef Producers through their $1-per-head checkoff, has begun accepting entries for the September 19-21, 2005, event in Rapid City, S.D. On behalf of the Cattlemen’s Beef Board and the Federation of State Beef Councils, the American National CattleWomen, Inc. are partnering with Albertsons® to promote the Cook-Off.
America’s premier beef-cooking contest for family chefs is focusing on the passion Americans have for beef and, with the introduction of a new “Family Favorites” category, is showcasing original beef recipes that families enjoy during the week or for a special occasion. Twenty national finalists will compete for a $50,000 “Best of Beef” grand prize and eight other cash prizes totaling $110,000. The recipe entry deadline is March 31.
This year’s Cook-Off comes as Americans’ appetite for beef continues to climb. “A record $70 billion in consumer expenditures on beef is projected in 2004 – a $24 billion dollar increase over the annual average spending of the decade of the 1990's,” says Randy Blach, executive vice president of CattleFax.¹
The Cook-Off is an integral part of the beef industry’s efforts to educate the public and reinforce positive perceptions about beef by showcasing the ease and versatility of cooking with beef. In addition to promoting beef demand, the Cook-Off continues to drive awareness and purchase of fresh beef cuts, from the chuck and round that are undervalued, including the new value cuts. It also inspires consumers to try convenient refrigerated or frozen beef products.
“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.”
Besides “Family Favorites,” this year’s Cook-Off categories include Beef Market Basket, featuring any of a list of beef cuts, up to five market basket ingredients, and no more than two “wild card” ingredients to make a main dish recipe; Grilled Beef, a main dish recipe including eight ingredients or less; and “Inspired By” Beef Recipes, which include original creative beef recipes adapted from a family member or friend, a specific restaurant dish or a cookbook or culinary publication.
A complete version of the Cook-Off rules, with specific beef cut requirements allowed for each category, is available at the Cook-Off’s official Web site, www.beefcookoff.org.
Albertsons® is again partnering with the CattleWomen and the Beef Checkoff Program to provide national retail promotion activity support throughout 2005.
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This project is funded in part by America’s Beef Producers through their $1 per head checkoff, in partnership with Albertsons®.
1Cattle-Fax is a member-owned and member-directed market information, analysis, research and educational service organization serving beef producers in all segments of the industry. A subsidiary, CF Resources, provides research services, educational programs and economic data for agri-business companies serving the beef industry.
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 administers the national checkoff program, subject to USDA approval.
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.