Angus Cookoff Contest Creates High Steaks

Tensions are high, costumes are flying, and smoke fills the air. During a week where most time is spent in the barn, this scenario only means one thing, it was cookoff time. During the 2022 National Junior Angus Show (NJAS), Certified Angus Beef (CAB), the Angus Auxiliary and the National Junior Angus Association (NJAA) teamed up to host the annual CAB Cook-Off contest in Kansas City, Mo,

The contest was founded in 1983, in Des Moines, Iowa, to encourage Angus juniors to practice their beef education skills. Today, it is one of the biggest contests of the NJAS. Participants are encouraged to have a theme for their presentation that includes costumes and a delicious meal. For the beef portion of the contest, participants are tasked with creating a dish using CAB branded beef in one of three categories: steak, roast or other beef items. Teams of four are created as a state and then placed into groups by age: 8-13, 14-17 and 18-21. The oldest member of the team determines the group division.

The contest is a fun event with plenty of educational opportunities. Cook-off judge and editor of the Angus Journal, Julie Mais believes in the value of the contest as it "showcases the knowledge and creativity of Angus youth all in one contest. To be able to explain beef industry topics to consumers, like the 10 CAB specifications and how those guarantee a high-quality product, is a valuable skill."

During the 2022 contest, over 34 teams competed for the Black Kettle Award also known as the overall team. In honor of Paul St. Blanc, an avid Angus breeder and cookoff enthusiast, the award went to the intermediate team from Nebraska. Addison Cotton, JessaLynn Hudson, Kasey Meyer, Tucker Stagemeyer and Tavin Uden secured the big win with their Grand Champion Angus Barbeque. The team cooked a CAB ball tip roast seasoned with mustard, Worcestershire sauce, liquid smoke and cayenne pepper before it was drizzled with a sweet and spicy sauce.

Additionally, the top junior team from Oklahoma was awarded the Ardyce's Apron award. The top junior team consisted of team members Jake Allison, Denton Cook, Kade Henrichs, Bentley Lott, Madilyn Norvell and Blayklee Stelzer. This group of cooks grilled a ball tip roast with Oklahoma red-dirt butter. Not only did their meal wow the judges, but their skit about Oklahoma farmers and ranchers visiting with food bloggers also impressed them.

"I enjoy seeing each team's hard work and preparation come together," said Mais. "The skits are just as unique as the recipes they create -- and the beef entrees are always delicious."

The cookoff contest creates some friendly competition for all juniors, even those not showing cattle. Beyond the competition, the CAB Cook-off Contest is a family event that educates juniors on retail beef as they have fun with their presentations.