All-American CAB® Cook-Off

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 8-13; 14-17; and 18-21.

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

2017 CAB® Products

  • Split Strip Steak - steak category
  • Peeled Coulotte - roast category
  • (4) quarter pound Frankfurters - other category

  Update on the All American Certified Angus Beef® brand Cook Off contest at National Junior Angus Show, Des Moines, Iowa
    The cook off contest will provide large shared GAS grills.
    If charcoal is preferred , contestants may bring their own. There will be a designated area for all grills used in the cook off.


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

| Download Entry Form
Download Steak Scorecard | Download Roast Scorecard | Download Other Scorecard

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.


Guidelines for All-American Certified Angus Beef® Cook-Off

Cooks of all ages should bring their chef's hats, aprons, beef recipes, and flair for preparation to the Certified Angus Beef® Cook-Off this summer. The event, sponsored jointly by the American Angus Auxiliary, National Jr. Angus Association, American Angus Association and Certified Angus Beef LLC, is held annually during the National Jr. Angus Show.

The cook-off is judged by a panel of judges. Winners in categories in showmanship and recipe as well as overall excellence will be awarded special prizes. There will be steaks, roasts, and other beef item categories. There will be divisions for NJAA member teams (two to six members of a state junior Angus association.) There will be an overall winner announced at the award ceremony.

The event is educational, competitive and fun! Among junior teams in particular, the cook-off has fostered a cooperative spirit. The cook-off is an excellent way to educate and entertain nonparticipants, while promoting the ultimate end product—the Certified Angus Beef® brand.

Rules for the All-American Certified Angus Beef® Cook-Off

  1. There will be a division for NJAA member teams.
    1. Any person over 21 years of age may participate in the adult division of the Chef's Challenge. There is no limit to the number of adult entries from a state.
    2. The NJAA member contest is open to NJAA members only.
      • Adult supervision is strongly recommended, however, food preparation and presentation is to be done by the junior members.
      • The contest will be divided into three age categories: 8-13; 14-17; and 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.
    3. In addition to age divisions there will also be a Steaks, Roasts and Other Beef Items Division. The same number of teams per division will apply to each meat division.
  2. All entries must use Certified Angus Beef® brand product in the recipes.
  3. No alcoholic beverages may be used in the recipe(s), presentation or be presented to the judges; an exception is the use of cooking with wine in the recipes.
  4. All entries in Steaks, Roasts, or Other Beef Items will be evaluated on the two separate and distinct categories of Showmanship (presentation of the dish) and Recipe (taste of the dish.) Winners will be named in both the Showmanship and Recipe categories, as well as Overall Excellence. Awards will be presented in all areas.
  5. 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 the cook-off official by May 15, 2017.
  6. Certified Angus Beef® specifically designated steaks, roasts, and other beef items will be provided and will be available after 8 am, Tuesday July 11, 2017 (list of beef items available can be found on the back of your entry form.) The contestant must furnish all other ingredients.
  7. Certified Angus Beef® brand product will not be available to contestants until contest day-no exceptions. (Do not use recipes that require overnight marinating.)
  8. Grills will be provided and due to facility limitations, entrants are strongly encouraged to utilize them. Other types of cooking units may be used but must be furnished by the contestant. (Please note type of cooking unit on entry form.) If you will be using extension cord, please note it on the entry form.
  9. In keeping with the "creative" aspect of this contest, entrants are encouraged to choose a theme, dress accordingly, and serve the beef in a manner keeping with that theme. Participants should use imagination and creativity in choosing a theme and serving the "dish" in that style.
  10. Cooks may begin preparations anytime they deem necessary to be ready for judging at the designated time on contest day.

Entry Deadline: May 15

Submit entries online at www.angus.org/njaa or www.AngusAuxiliary.com
For more information, please contact Anne Patton Schubert at 502-477-2663 or
Anne Lampe at alampe@wbsnet.org or 620-872-3915.


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 May 15.

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 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.

| Download Entry Form | Download Scorecard

Participant Qualifications
  1. There will be two age divisions in the contest
    • ADULT (age 21 and over)
    • NJAA members age 18-21
  2. 1 or 2 people per entry, individuals and teams of 2 will compete together.
  3. NJAA members may not participate in the "Challenge" if they are members of a state Cook-Off Team
  4. Challenge contest will be limited to 10 entries- ideally 5 adult and 5 NJAA, determined by receipt of entry (postmark or fax, email date/time.) Multiple entries from the same state will be accepted in each division.
  5. Registered contestants only may participate in the preparation and cooking of the entry.
  6. Entry deadline is May 15, 2017; completed entry form must be postmarked, faxed or emailed to the contest chairpersons by May 15. Contestants will receive entry acceptance by June 1.
Judging Criteria (see score sheet for explanation). Each entry will be evaluated by a panel of 3 judges
  • Taste - 30 points
  • Use of CAB® and secret ingredients - 25 points
  • Originality - 25 points
  • Technique and preparation - 10 points
  • Plating - 10 points
Contest Rules
  1. Contestants will receive a Certified Angus Beef® cut suitable for grilling and 2 to 3 other ingredients that must be used in the preparation and presentation of the dish.
  2. All contestants will receive the same Certified Angus Beef® cut and portion size, along with same kind and amount of the other secret ingredients. Secret ingredients may be the following: vegetable, fruit, herb, spice, condiment, regional favorite.
  3. Contestants are responsible for any other ingredients, garnishes and spices used in their entry. (Do not use alcoholic beverages with the exception of products labeled cooking wine or wine vinegar)
  4. Contest will provide a workspace table for each entry. Grills will be available, and use is strongly encouraged.
  5. Contestants must provide their own cooking and preparation utensils, bowls, pots, pans, cutting boards, foil, etc. If cooking method or appliances other than a grill is needed, contestants must furnish their own. (Example- fryers, electric skillet/wok, griddle, blender, etc.) Contestants may choose to furnish their own grill.
  6. Contestants must present three (3) separately plated servings of the finished product to the judges. Points will be given for attractive and creative presentation and plating. Contestants must provide their own plates and flatware/steak knives appropriate for their dish when serving to the judges. Table setting/tablescapes and extra side dishes should not be included in the entry.
Contest Procedure
  1. Entries due to contest chairpersons by May 15, 2017
  2. Contestant order will be determined randomly and posted by 4 pm on the day before the contest.
  3. Contestants will be notified of the CAB product and secret ingredients by 9 am on the day before the contest. Product will be available after 1 p.m. on July 11, 2017.
  4. Contestants will have a maximum of 1 hr to prepare their entry.
  5. ALL contestants must be present at no later than 1 pm on contest day in the designated contest area at their designated workspace with all of their ingredients displayed, with the exception of their CAB product and secret ingredients.
  6. Contestants will meet the judges at this time and should be prepared to tell the judges what they are preparing and answer question about preparation, recipe, cooking method, etc.
  7. Contestants will receive their CAB product and secret ingredients in 10 minute intervals beginning at 12:50 pm, at this time the contestant may begin preparation and cooking.
    • Contestants will serve their completed entry to the judges in 10-minute intervals beginning at 2:00 pm.
  8. Judges may observe and ask questions of contestants during preparation.
  9. Contestants must present three (3) separately plated servings of the finished product to the judges. Contestants must provide their own plates and flatware/steak knives appropriate for their dish when serving to the judges (see # 6 under contest rules.)
Awards

The first place entry in each division will receive a Certified Angus Beef® logo jacket and a $100 cash prize. 2nd & 3rd place entries in each division will receive an award. Winners in the Chef's Challenge will not compete for the All American Certified Angus Beef® Cook- Off Black Kettle Award.

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 alampe@wbsnet.org or (620) 874-4273.


Cookbooks and Winning Recipes

2016 Cook-Off Cookbook

The 33rd Annual Cook-Off.pdf

2015 Cook-Off Cookbook

The 32nd Annual Cook-Off.pdf

2014 Cook-Off Cookbook

The 31st Annual Cook-Off.pdf

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.