Entries for the 2005 National Beef Cook-off, a major showcase for creative beef recipes and dishes, were evaluated by a team of judges last week. Ginny Lee of Valentine, Nebraska,  the national chair of the beef cook-off, says the entries were very high quality. 

Cut #1     :24        Outcue: "...of consumer appeal."

Lee says this year’s entries included a wide range of ethnic dishes.

Cut #2     :22        Outcue: "...different kinds of cooking."

Recipes that are “kid-friendly” and convenient for families on the go were also prominent.

Cut #3     :28        Outcue: "...more likely to try it."

Lee said that paring the entries down to twenty finalists is difficult, but is a very fun process.

Cut #4     :18        Outcue: "...opportunity to do that."

Finalists will compete in September in Rapid City, S.D., and more information is available at www.beefcookoff.org.

Cut #5     :18        Outcue: "...for everyone there."

The National Beef Cook-off is funded in part by the national Beef Checkoff Program, which is administered by the Cattlemen’s Beef Board, a group of 108 beef producers nominated by the Secretary of Agriculture.  They represent producers from coast-to-coast and volunteer their time to help identify programs that can help increase beef demand.  The checkoff was created in the 1985 Farm Bill, with oversight provided by the U.S. Department of Agriculture.