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CERTIFIED ANGUS BEEF COMPETITION GOES BACK TO ITS ROOTS

Creativity, cooking and an interest in the beef industry brought 40 teams and more than 200 chefs to the American Angus Auxiliary-sponsored All-American Certified Angus Beef® Cook-off contest at the 2008 National Junior Angus Show, July 15 in Des Moines, Iowa. This contest showcased talents of Angus members of all ages and promoted Certified Angus Beef (CAB) products.

The educational contest began in 1983 in Iowa, and to celebrate 25 years of the cooking competition, the contest went back to the original concept with categories using primarily fresh meats. The contest consisted of three product divisions: CAB® steak, roast and other beef, that were then broken into age divisions. Overall winners were selected in each product division based on two categories: recipe and showmanship. For the recipe category, judges select winners based on the taste of the food and ease of preparation. In showmanship, teams are evaluated on dish presentation and creativity of a skit and costumes.

The senior steak team from Arkansas took home the highest honor; the Black Kettle Award. This award is given to the highest scoring team among all meat and age divisions in memory of Paul St. Blanc, a passionate supporter of the contest. The team first won overall in the steak division preparing “Stuffed CAB® Tenderloin.” Team members include Sara Connolly, Rogers; Brandi Cromer, Lamar; Haley Rieff, Bentonville; Christine Taylor, Lavaca; Madeline Taylor, Lavaca; and Elizabeth Williams, Fort Smith.

“Because of this contest I feel better about my knowledge of CAB,” says Haley Rieff, a fourth year contestant. “It's a lot of fun doing the skits and I am now more comfortable getting up in front of a room. I have learned to think on my feet, because we never know what the judges will ask.”

“This contest has really helped me to grow as a person,” says Elizabeth Williams who plans to compete in the contest until the end of her junior membership. “You have to get out there and do things, and I've learned a lot about teamwork.”

The Arkansas team's skit, “Paula Dean Cooking with G.R.I.T.S (Girls Raised in the South),” was a sequel to a prior skit's theme, but with a new twist. “We had southern accents and big hair,” adds Rieff. “And the funny part is both are natural to me.”

Placing first in both the recipe and showmanship categories and grabbing first place overall in the adult steak division is the team from Illinois with “Cranberry-Orange Stuffed Sirloin.” Team members include Rachel Frost, Gretchen Frost and Chelsea Frost, all of Tallula; Tony Frost, Cordova; and Tera Moritz, Piper City.

Claiming first place showmanship in the senior steak division is the team from Iowa. Team members include Bryanne Duckett and Taylor Duckett both of New Liberty; Ashley Kuehn and Caitlin Kuehn, both of Durant; and Lauren Schroeder, Clarence. They prepared “Grinch Steaks.”

The team from Missouri won first place in the recipe category of the senior steak division with “Black Angus New York Steak with Mesa Sauce.” This winning team includes Rachel Bartholomew, Archie; Nathan Eagleburger, Buffalo; Kathryn McDonald, Seneca; Austin Sayre and Caleb Sayre, both of Stotts City; and Cody Smith, West Plains.

The intermediate steak team from Oklahoma claimed first place overall honors in the division after claiming first place in both the recipe and showmanship categories. Team members include Logan Edmonds, Morris; Amy Emberson, Nowata; Jaryn Frey, Kingfisher; Sydnee Gerken, Cashion; Kolby Shepard, Wellston; and Cole Webster, Morris. The winning dish was “Grilled Ribeye with Barbeque Rub.” Each member received a paid registration to Leaders Engaged in Angus Development (LEAD) Conference from the Pat Grote Fund for their achievements.

Winning first place overall in the junior steak division and first place in the recipe category was the Michigan team. Team members Claudia Albrecht, North Branch; Kayley Albrecht, Kingston; Kollin Johnson, Quincy; Dylan Kennedy, Nashville; Justin Ruggles and Kyle Ruggles, both of Kingston, prepared “Superhero CAB® Sizzling Steak.”

The junior steak team from Missouri won first place in the showmanship category. Team members include Brittany Eagleburger, Buffalo; Madison Gooden, Iberia; Jera Pipkin, Republic; Katey Smith, West Plains; and Carter Ward, Plattsburg. This team prepared “Grilled Southwestern Smart Steak with Colorful Vegetables.”

Claiming top honors in the roast division is the senior team from Oklahoma. Team members Josh Goff, Jay; Jacee May, Stillwater; Rebecca Park, Kelsey Pfeiffer, Karisa Pfeiffer and Kassandra Pfeiffer, all of Orlando, also won first place overall in the senior roast division and first place in the recipe category. The winning recipe was “Chipotle Beef Kabobs with Chimichurri Sauce.”

Winning the showmanship category of the senior roast division is the team from Texas. Gretchen Ettredge, Pilot Point; Katy Satree, Montague; and Jennifer Smith, Elysian Fields, prepared “Wild Mushroom Beef Stew.”

The intermediate roast team from Missouri won first place overall in their age division. Team members Taylor Short, Ava; Forrest Thompson, Mount Vernon; Shannon Yokley, Jefferson City; and Hannah Bartholomew, Archie, also won first place in the recipe category. The team prepared “Chuck Roast with Vegetable Pudding.”

Winning the intermediate roast showmanship category is Michigan with “Zesty CAB® Barbecue Beef.” Team members include Justin Kennedy, Nashville; Dee Anne Merriman, Lowell; Rachel Reid, Eaton Rapids; Chelsea Ruggles, Kingston; and Patricia Vaassen, Ann Arbor.

Claiming first place overall in the junior roast division is the team from South Dakota. They prepared “Fiesta Roast,” and also won first place in both the recipe and showmanship categories. Team members include Brittany Bush and Tyler Bush, both of Britton; Kylee Geppert, Mitchell; Christina Mogck, Olivet; and Alex Rogen, Brandon.

The overall winner of the other beef division is the senior team from Nebraska. They also claimed first place in both the recipe and showmanship categories of the senior other beef division by preparing “Blue Cheese Brisket.” Team members include Jessica Clowser, Milford; Ellen Hoffschneider, Arlington; Kellen Jorgensen and Klaire Jorgensen, both of Exeter; Jara Settles, Hoskins; and Claire Volk, Bennington.

The Pennsylvania team won first place overall in the intermediate other beef division. Team members include Andrea Foore and Logan Foore, both of Seven Valleys; Fred Frey, Quarryville; Kate Livingston and Kyle Livingston, both of Dover; and Amanda Thompson, Wellsville. The team prepared “Tailgate Stew,” and also won first place in the recipe category.

Teams from Illinois and Kansas tied for intermediate other beef showmanship. Illinois team members prepared “Pesto-Stuffed Burgers” and included Jennifer Ewing, Rushville; Emily Harrell, Roseville; Andrea Hosto, Alhambra; Gabrielle Lemenager, Clifton; Caitlin McClure, Saint Francisville; and Kayla Widerman, Good Hope. Kansas team members include Jacinda Dickinson, Glasco; Amanda Laas and Ashley Laas, both of Brookville; Peter Lundgren, Ottawa; and Tyler Ottensmeier, McLouth. Kansas prepared “Farmer's Market Vegetable, Beef and Brown Rice Salad.”

Taking home first place overall in the junior other beef division is the team from Arkansas. Carson Alsup, Gravette; Caitlin Haley, Quitman; Haley Hipp, Harrison; Taylor LaCour, Berryville; Will Pohlman, Prairie Grove; and Katlyn Tunstill, Fayetteville, prepared “The Big Angus Burger.” They also won first place in both the recipe and showmanship categories.

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