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.
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.
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.
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
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 email@example.com or (620) 874-4273.
2016 Cook-Off Cookbook
2015 Cook-Off Cookbook
2014 Cook-Off Cookbook
2013 Cook-Off Cookbook
2012 Cook-Off Cookbook
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
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
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...
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...