AMERICAN ANGUS AUXILIARY 42nd Auxiliary sponsored All American Certified Angus Beef® Cook Off
The Entry deadline is May 15 to coincide with contest
deadline for other NJAA contests. Late entries are not accepted.
Entry Form
National Junior Angus Show, July 1, 2025, Tulsa, OK
A lot has certainly changed since 1983 under the trees on the Iowa State Fairgrounds in Des Moines when 9 NJAA teams, 3 Adults and 34 contestants participated in the "Great Ground Round Cook Off". In 1985, the products expanded to include other cuts in the "Big Beef Round Up" in Tulsa, Oklahoma. In 1988, a partnership with Certified Angus Beef began and the Auxiliary Sponsored All American Certified Angus Beef Cook Off was born!
The Cook Off was the first non- showring educational contest at the National Jr Angus Show and it continues to be a popular team competition.
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.
All contestants must be members of the NJAA and each team must consist of two to six members of a state junior Angus association.
There will be steaks, roasts, and other beef item categories. In each category there with be Junior, Intermediate and Senior age divisions. See specific rules in Rules and Guidelines.
The cook-off is judged by a panel of three judges. Each judge scores and ranks teams individually. Each team is scored in showmanship (the skit/presentation) and recipe. Using their combined recipe and showmanship score the teams are ranked by each judge to determine rankings. Rankins are used to determine the overall placings in each category/division.
First through third place awards will be given in each category and age divisions. First place winners in showmanship and recipe will be recognized in each category and age division. The champion team will be awarded in each category. The champion team in each category will compete for the Black Kettle Award. The 1st place Intermediate steak team will be awarded the Pat Grote LEAD Award. The overall top ranked Junior team will be awarded the Ardyce's Aprons award.
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 non-participants, while promoting the ultimate end-product- the Certified Angus Beef® brand.
View a sampling of 2022 Cook-Off Videos by clicking here.
2025 Information and Entry Information
Information on completing Entries.
- The parent, advisor or adult that is coordinating the team and will be there on contest day should be the one that submits that entry-so that we have the correct contact information for that team.
- After your form is completed and correctly submitted an automated confirmation email will be sent to the email address provided. The confirmation will include the information you submitted, please keep a copy of it your records. Please double check to make sure your email is correct before submitting! DO NOT put more than 1 email address. You may need to check your junk/spam folder for confirmation.
- Teams must have at least 2 members and no more than 6. No exceptions. All members must be members of the NJAA
- Name, City/State, NJAA member code and date of birth must be submitted for each team member with entry.
- Tee Shirt sizes for all team members must be included with the entry- please check with all team members for the correct size before submitting the entry. Shirts are unisex sizes and available in youth and adult sizes. Please check t-shirt sizes prior to submitting- substitute sizes may not be available at the contest.
2025 Categories/Cuts
There are 3 categories to choose from :
- STEAK - Cube Steak - Four 4-oz steaks. https://www.certifiedangusbeef.com/en/cooking/cuts/Cubed-Steak
- ROAST - Top Sirloin, approx. 3-4 pounds. https://www.certifiedangusbeef.com/en/cooking/cuts/Center-cut-Sirloin-Roast
- OTHER" Ground Beef - 2 pounds. Please see specific rules for this category below.
OTHER 2025 - In the other category each team will receive 2 pounds CAB Grinds (ground beef). In this category the ground and complete entrée must be prepared entirely outdoors on a grill, camp stove, flat top, propane burner. Grills will be provided OR bring your own. You must furnish any other outdoor cooking method - (flat tops, black iron on the grill, camp stove, propane cooker - no electric appliances.) No electric appliances can be used in this category. Think Burgers, Sliders, Tacos, Chili and more!
Age Divisions and Teams
- 3 age divisions in each category- Junior 8-13, Intermediate 14-17, Senior 18-21 - AGES as of 1/1/2024
- A state may combine age groups to form a team- however the team must be entered into the age division of the oldest team member. Example a combined age group team with a 10-year-old, a 11-year-old and a 18 year old must compete in the Senior Division.
A state may NOT enter more than 1 team in each category and each age division. Up to 9 teams per state.
- If a state does not have enough members to field a team - states may join together to form a team. However, none of the "joined" /combined states are eligible to have another team in the same age division and category.
- Team member substitutions /deletions/additions are allowed up until the day before the contest.
NO entries will be accepted after May 15 11:59 pm CST. Must use this form.
Cook off will provide grills- All other appliances must be provided by team-must limit electric small appliances to no more than two. NO microwave, stove-top or oven available. ELECTRICITY is limited to only 1 electric appliance per team! The use of Grills for your CAB is strongly encouraged.
RECIPE name and complete list of ingredients and instructions must be submitted on the online entry form. TIP: type your recipe in a word document so that you can easily be copied and pasted into the entry form.