Cookbook | Rules & Regulations

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The Cook-off Contest

For Teams of NJAA Members ages 9-21.

Since 1983, members of the National Junior Angus Association (NJAA) and Angus enthusiasts have entertained, sung, danced and cooked to spread the Certified Angus Beef® and Angus message. The annual American Angus Auxiliary sponsored All American Certified Angus Beef® Cook Off held in conjunction with the National Junior Angus Show has served as a catalyst for NJAA members to become ambassadors of the Certified Angus Beef® brand and product while promoting beef as a healthy part of the American diet. The cook off contest was the first educational contest for NJAA members that did not require show ring participation at the NJAS. The All American Certified Angus Beef® Cook- Off contest is a venue for participants to create and prepare delicious, innovative dishes using Certified Angus Beef® and to develop and practice communication skills.

The beef education committee of the American Angus Auxiliary coordinates the contest to encourages young Angus breeders promote beef and to use their knowledge to educate the public about beef.

The contest consists of three categories: steaks, roasts and other beef items. Specific CAB® cuts are available each year and the list changes annually.

Three age divisions of NJAA members competing on teams of 2 to 6 members representing state junior Angus associations present a CAB® dish and a skit or presentation promoting CAB® to consumers. Age divisions are 9-13; 14-17; and 18-21.

The Chef’s Challenge

For adults & NJAA members 18-21.

The Chef’s Challenge Contest began in 2010 as a venue for adults and older NJAA members to challenge their cooking and grilling skills using CAB and secret ingredients provided by the contest. Pre-Entry is required by June 1.

Prepare and serve a unique entrée using a specified cut of CAB® and 2-3 secret ingredients provided by the contest. Contestants will be notified of the CAB® product and secret ingredients by 9 am the day before the contest. Judging criteria for the Challenge is: technique and preparation; use of CAB® and secret ingredients; taste; originality; plating. A Certified Angus Beef logo jacket and a $100 cash award will be presented to the first place winners in each of the Challenge age divisions. NJAA members may not participate in the Challenge if they are members of a state Cook-Off team.

2013 Cook-off Cookbook

The 30th Annual Cook-off.pdf

2012 Cook-off Cookbook

The 29th Annual Cook-off.pdf

2011 Cook-off Cookbook

The 28th Annual Cook-off.pdf

Includes these delicious recipes: Cheesy Balsamic Steaks; Bully-Free Beef Sandwiches; All-American Roast; Sassy Skirt Steak with Blackberry Corncakes and Vidalia® Onion Jam; Fiesta Fajita Salad

2010 Cook-off Cookbook

The 27th Annual Cook-off.pdf

Includes these delicious recipes: Grilled Ribeye Steak with Onion Blue Cheese Sauce; Gold Rush Roast; Angus Jalapeño Sliders;

2009 Cook-off Cookbook

The 26th Annual Cook-off.pdf

Includes these delicious recipes: Old-Fashioned Southern Beef Brisket with Browned Potatoes; Grandma Sylvia’s Barbecue Beef Sandwiches; Cola Roast; CAB® Holiday Brisket with Red Cabbage and Creamy Mustard Sauce; Absolutely Sensational Roast; Creole Roast Beef for Po’ Boys; College Boy Brisket; Southern Sweet Brisket; Roast Dip Sandwiches; Classic Coca-Cola® Barbecue Beef; Beef Honey Teriyaki Stir Fry; Lime-Grilled Steak and Shrimp Kabobs; CAB Steak Tacos with Corn Relish; Blackened Steak and Horseradish Cream; Grilled Steaks with Peppery Peach Salsa; Bleu Cheese Filets; CAB Tenderloin Steaks with Morel Mushroom Cream Sauce; Bluegrass Country Fried Steak; Louisiana “Sweet Southern” Filets; Southwestern Steak Sandwiches; Showdown Filets; Peppercorn Steaks with Mustard Sauce; Nothing Better Spicy Beef Filets; Kentucky Fried Steak; CAB® Steak with Grandma’s Peppercorn Gravy Sauce; Minnesota Grilled Ribeyes; The Honeymooners Night on the Town Filet; Ribeye Steaks with Cumin-Lime Butter; Sensational Sirloin Strips; Grilled Steaks Balsamico; Hunter’s Choice Casserole; Sante Fe Soup; Beef Ravioli; Beef Jambalaya; All For One Tortellini Bake; Ranch Chili; CAB® Roast Beef Pita; Beef Rouladen; Poor Man’s Philly; NOLA-style Muffuletta

2008 Cook-off Cookbook

The 25th Annual Cook-off.pdf

2007 Cook-off Cookbook

The 24th Annual Cook-off.pdf

Includes all competitions: Fresh Meat, Heat-and-Serve and Deli Meat. Thank you to all of our Friends of the Black Kettle!

2006 Cook-off Cookbook

Fresh-Meat Division.pdf

Tigger’s Elegant CAB® Prime Rib Roast; Zesty Steak Empanada; Pit Crew Pasta; Texas Taco Soup; Beef Chuck Stew; Chipotle Steak; Western Way Ribeye; Peppered Ribeye Steaks; Supremette’s Strip Steak; Aunt Bee’s Filet of Beef; CAB Kabobs with Vegetables; Flat-Iron Steak Supreme; Savory Sirloin Strips; Pepperrock Stuffed Beef Filets; Las Vegas Strip Steak…

Quick-N-Easy Division.pdf

Beans for Real Cowboys; Keep on Truckin’ Quick-N-Easy Panini Sandwiches; “Priceless” Philly Beef ‘n’ Cheese Sandwich; Baked Beef Chimichangas; Cruella’s Wickedly Delicious Prim Rib Dinner with Blazin’ Sauce; Inside-Out Bacon Cheeseburgers; All-American CAB® Sports Dog; CAB Hot Beef Sandwich; Holiday CAB® Prime Rib with Mushroom Sauce; Quick & Easy Pulled Beef…

Deli Meats Division.pdf

Beefy Pepper Cheese Rolls; Speedy Toasted CAB Sandwich; Western Wrap; Super-Quick Beef Taco Soup; CAB Deli Wrap; CAB Orange Barrel Hoagies; Nebraska Beef Taco Wraps; Beef Taco Wraps Oklahoma Style; Cajun Toast Beef with Pasta & Veggies…

CAB® Cook-off Winners

Read more about the CAB Cook-off winners in these Angus Journal articles highlighting the people behind the recipes.