Cookbook | CAB® Cook-off Rules & Regulations

The contest will be held during the National Jr. Angus Show.

Download the PDFDownload the 2008 Entry Form

There will be a division for junior teams and for adults (individuals/team)

  1. The junior team divisions are open to junior members only. The Junior division will be divided into three age categories: 9-13; 14-17; 18-21 (all ages will be determined as of January 1.) Mixed teams may be entered, but will be classified by the oldest member of the team. State Junior Associations may each field only one team of two to six members in each division.
  2. Any person over 21 years of age may participate in the adult division. There is no limit to the number of adult entries from a state.
  3. In addition to age divisions there will also be a CAB® steaks division, CAB® roasts division, and other CAB® items (includes fresh ground beef, smoked sliced brisket and shredded beef in natural juices) division.

All entries must use beef in the recipes.

No alcoholic beverages may be used in the recipe, presentation or be presented to the judges; an exception is use of cooking wine in recipes.

All entries in CAB® steaks division, CAB® roasts division, and other CAB® items (includes fresh ground beef, smoked sliced brisket and shredded beef in natural juices) division will be evaluated on the two separate and distinct categories of SHOWMANSHIP (presentation of the dish) and RECIPE (taste of the dish). Adult and junior winners will be named in both showmanship and recipe categories as well as over-all excellence. Awards will be presented in all areas.

All names of Cook-Off participants, age, birth date and address along with a typed copy of the entry’s recipe, should be submitted to Cook-Off officials by June 1 (Unless an earlier deadline has been established).

Certified Angus Beef® products will be provided to the contestants. All other ingredients other than the CAB® products must be furnished by the contestant.

Grills will be provided; other types of cooking units may be used, but must be furnished by the entrants. Include type of cooking unit in entry. Refrigeration will be available for the beef.

In keeping with the creative aspect of the contest, entrants are encouraged to choose a theme, dress accordingly and serve the beef in a manner in keeping with that theme. Participants should use imagination and creativity in choosing a theme and in serving the dish.

Cooks may begin preparations anytime they deem necessary in order to be ready for judging at the designated time on contest day.

Certified Angus Beef® Product List

List for the 2008 American Angus Auxiliary Sponsored CAB® Cook Off in Des Moines, IA

NOTE: Changes in categories and product availability. Each state may enter 1 youth team per age division in EACH contest category.

Category

  • Steaks
  • Roasts
  • Other

Teams may choose from the following products only. Please note specific weight and thickness maximums.

Steaks (up to 4 per entry)

  • Ribeye - boneless 1.25” thick
  • Sirloin - center cut 1.25” thick
  • Strip - (no vein) 1.25” thick
  • Tenderloin fillet—minimum 1.25” thick—you may specify thickness.

Roasts (up to 4 lbs only, please specify)

  • Chuck - boneless
  • Bottom Round - boneless
  • Brisket - flat, boneless

Other Beef Items

  • Fresh ground chuck - 2 to 3 pounds
  • Pre-cooked (heat and serve) shredded beef in natural juices (2 lbs)
  • Pre-cooked (heat and serve) smoked brisket, flat sliced (2 lbs)