Cookbook | Rules & Regulations

The American Angus Auxiliary-sponsored All-American Certified Angus Beef® Cook-Off and Chef’s Challenge contests are held during the National Junior Angus Show.

Memo: Helpful hints and tips from Certified Angus Beef, LLC
View the 2016 Cookbook

NOTE: Submitting entries online is preferred. NJAA members competing on state teams members should check with and coordinate entries through their state junior Angus association advisors.

2017 CAB® Products

  • Split Strip Steak – steak category
  • Peeled Coulotte – roast category
  • 4/ quarter pound Frankfurters – other category

All-American CAB® Cook-Off

There are two ways to enter the CAB Cook-off.

Online Entry Form


Download Entry Form

Download Steak Scorecard | Download Roast Scorecard | Download Other Scorecard

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CAB Cook-off Guidelines

The Chef’s Challenge

The Challenge: Prepare and serve a unique entrée using a specified cut of Certified Angus Beef® item and secret ingredients provided by the contest. Contestants will be notified of the beef cut and secret ingredients by 9 am the day before the contest.

Online Entry Form

Download Entry Form

Download Scorecard

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Chef's Challenge Guidelines

Entry deadline is May 15. For complete rules, information and entry form visit the National Junior Angus Association website, or contact Anne Patton Schubert, 4040 Taylorsville Road, Taylorsville, Kentucky, 40071. Phone: (502) 477-2663; Fax: (502) 477-2637; or Anne Lampe at or (620) 874-4273.