ANNCR: 
The American National Cattlewomen held the first beef cook-off in 1974 in Denver, with the late famed chef Julia Childs as judge. These cattlewomen have been showcasing beef ever since, in what has become one of the three biggest amateur cooking competitions in the country – thanks today to funding from the Beef Checkoff Program.  

BRAKE:
“These are cattlewomen, they come from all over the U.S.  They volunteer their time and are excited to do so because they’re very happy to support beef commerce with promotion and education---that’s what cattlewomen do.” 

Cut 1           :13    “…what cattlewomen do.”

ANNCR:
New for 2007 is the “Kids in the Kitchen” category, which may be the first time a major national cooking competition has featured parent/child teams. Cattlewomen believe lots of healthy, creative recipes will come from the combined cookery talents of two generations.

BRAKE:
“We’d like to get recipes that kids are interested in, that kids can do for themselves. We think that pairing them with parents produces a healthful food. We’re hoping we get some really good ideas on things that parents and kids can do together.”

Cut 2                     :16    “…parents and kids can do together.”

ANNCR:
Only amateur cooks are eligible for the cook-off, so cattlemen and food professionals aren’t allowed to enter, Brake said. But everyone, especially cattle producers, can enjoy the winning recipes. 

BRAKE:
“We believe there are wonderful cooks in America—they know what to do with their beef, they love it. We all live with and for beef and we’re waiting to hear some new ideas for ourselves, as well.”

Cut 3                 :15     “…ourselves as well.”

ANNCR:
While the national beef cook-off is undoubtedly a high visibility event, how does it benefit producers who fund the program with their checkoff dollars? By helping to bring even more beef options to consumers. 

BRAKE:
“We feel we’ve made huge strides with prepared beef meals, which is basically using the chuck and round. Those are the meat cuts we like to emphasize in our cook-off. The program contributes to drive demand by giving consumers a reason to choose beef for one more meal occasion.”

Cut 4                    :15    “…one more occasion.”

ANNCR:
Brake added that everyone in the cattle industry is welcome to attend the cook-off finals next fall.

BRAKE:
“The rules are on beefcookoff.org. We’ll be in the Renaissance Hotel in Chicago on Sept. 13, 2007---and we’d love to have you come.”

Cut 5                  :10     “…love to have you come.”