Suggested Lead: Held on a bi-annual basis, this year’s national beef cook-off focused on a “Seize Life” theme that reinforced the role beef plays in an active lifestyle. The beef cook-off continues to be a premiere opportunity for home cooks to create enjoyable beef recipes that provide fuel for their families.
Dave Bateman, Vice-chairman of the Cattlemen’s Beef Board and an Illinois beef producer, explained the importance of the event.
Cut #1 :16 O.C...”new exciting recipes..”
This year’s competition also featured a beef seminar that offered a “farm to fork” theme – demonstrating for food editors how beef moves from producer operations to delicious prepared recipes.
Sara Ostransky, Editor of Cuisine at Home Magazine was energized by the entire event, and deeply moved by the producer panel...tape
Cut #2 :33 O.C...”an incredible job.”
Bateman also expanded on the importance of understanding how beef moves from the pasture to the plate…tape.
Cut #3 :22 O.C...”and the consumer.”
With her recipe for Nuevo Chipotle Beef in Butternut Squash Boats, Christine Riccitelli of Incline Village, Nev. won the 27th National Beef Cook-Off® and the $50,000 “Best of Beef” grand prize. The cook-off is funded in part by the beef checkoff and managed by the American National Cattlewomen Inc., on behalf of the Cattlemen’s Beef Board.
For more information go to www beef cookoff dot org (www.beefcookoff.org).
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. For more information, visit www dot beefboard dot org (www.beefboard.org).
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