Sponsors:
Idaho Beef Council
2003 IDAHO BEEF COOK-OFF
RULES AND INFORMATION
|
Sponsors:
Idaho Beef Council |
|
|
Eligibility:
18 years of age as of August 1, 2003
Legal resident of Idaho and U.S.
Amateur cooks only—no food professionals (chefs, cooks, caterers)
How to enter:
Mail, fax or e-mail original beef recipe using required cut or beef product between June 15 and August 1, 2003. Include name, occupation, address, home and work telephone numbers, email address, recipe category, recipe name, number of servings, list of ingredients with specific quantities in order of use, and complete preparation directions including cooking time and temperature. Each serving must contain at least 3 ounces of cooked trimmed beef.
Legibly write or type recipe on an 8 ½ x11 inch sheet of paper. Entries using a fully cooked beef product from refrigerated meat case of freezer case must include beef package label showing complete brand name of the product, complete ingredient list and the name, city and state of the supermarket where the beef product was purchased. Entries must be postmarked no later than August 1, 2003 and received on or before August 8, 2003.
Mail entries to:
Idaho Beef Cook-Off Entries
2118 Airport Way
Boise, ID 83705
Fax entries to:
208-376-6002
Email entries to:
beefcouncil@idbeef.org
Categories:
One Dish Meals:
Includes beef main dishes using one cooking method such as stove-top skillet cooking (pan-broiling, sautéing, stir-frying), or a stove top undercover cooking method (braising, stewing) as well as beef main dishes using an oven cooking method (broiling, roasting, braising, or stewing). Recipe must include 8 ingredients or less, including beef and garnish (salt, regular ground black pepper, cooking spray and water are not included). All ingredients other than beef must be nationally available and not brand specific. Recipe preparation and cook time must be 45 minutes or less (oven roasting and oven or stove top braising or stewing cooking methods may exceed 45 minutes cooking time.)
Recipes in this category must use one of the following beef cuts: boneless beef chuck eye steak, beef chuck top blade steak, beef top round steak, beef eye round steak, boneless beef round tip steak, beef cubed steak, beef top blade strips, ground beef chuck or ground beef round. For best results use Choice grade beef.
Grilled Beef:
Includes grilled beef main dishes. Recipe must include 8 ingredients or less, including beef and garnish (salt, regular ground black pepper, cooking spray and water are not included). All ingredients other than beef must be nationally available and not brand specific. Recipe preparation and cook time must be 45 minutes or less (marinating time not included).
Recipes in this category must use one of the following beef cuts: boneless beef chuck eye steak, beef shoulder tender steak, beef shoulder top blade (flat iron) steak, beef round tip center steak, beef round tip side steak, ground beef chuck or ground beef round or cuts requiring marinating such as boneless beef chuck shoulder steak, beef eye of round steak, beef bottom round (Western Griller) steak, or beef top round steak. For best results use Choice grade beef.
For food safety reasons, ground beef patties must be cooked to medium (160 F) doneness or until centers are not longer pink and juices show no pink color.
Quick and Easy Beef:
Includes quick and easy beef main dishes. Recipe must include 8 ingredients or less, includes beef and garnish (salt, regular ground black pepper, cooking spray and water are not included). All ingredients other than beef must be nationally available and not brand specific. Recipe preparation and cook time must be 30 minutes or less.
Recipes in this category must use any of the following Beef Industry’s Mark of Quality approved branded beef products:
Harris Ranch Beef Tri Tip, Harris Ranch Beef Pot Roast, Hormel Roast Beef Aus Jus, Hormel Beef Tips with Gravy, John Morrell Beef Pot Roast with Gravy, KC Masterpiece Original Barbecue Sauce with Seasoned Shredded Beef, Lloyds Barbecue Company BBQ Sauce with Sliced Beef, Mosey’s Time for Dinner Corned Beef with Juices, Mosey’s Time for Dinner Beef Pot Roast with Gravy, Mosey’s Time for Dinner Beef with BBQ Sauce, Moseys Time for Dinner Mesquite Seasoned Beef Brisket, Olds El Paso Taco Sauce with Seasoned Ground Beef, RMH Foods Beef Post Roast with Gravy.
Prizes:
Nine finalists (three per category) will be notified by October 1, 2003 and invited to compete in the Idaho Beef Cook-Off to be held November 11, 2003 in Boise, Idaho. The finalists will prepare their original recipe for a panel of judges. All cooking equipment will be furnished.
$500 first prize in each category
$1,000 Best of Beef
Judging:
All recipes must be original and owned exclusively by the contestant. By submitting a recipe, contestant is representing the recipe as original and owned exclusively by contestant. Previously published recipes, such as those in magazines or cookbooks, will be disqualified. Recipes that have previously won the Idaho Beef Cook-off are not eligible. The recipe judging criteria is as follows:
TASTE………………………..…………….50 POINTS
EASE OF PREPARATION.…………..30 POINTS
APPEARANCE …………………………..20 POINTS
By participating, entrants agree to these official rules and the decisions of Idaho CattleWomen’s Council, Idaho Beef Council and the judges which shall be final in all matters relating to the Idaho Beef Cook-Off. Rules are subject to change without notice.
Important Finalist Information:
Once submitted, recipes and all legal rights and interests in them, including rights of copyright, become the exclusive property of Idaho CattleWomen Council and Idaho Beef Council.
By entering the Idaho Beef Cook-Off, all finalists warrant the originality of their recipe and will be required to sign an affidavit verifying the originality, authorship and ownership of their recipes prior to competing in the Idaho Beef Cook-Off.
All Finalists will sign a consent and release to grant the Idaho Beef Cook-Off sponsors permission to use their names, likeness and personal information in any media relating to their participation for publicity, promotion, advertising and other purposes without further notice or additional compensation to promote the contest, their recipe and beef.
Additional Information:
Any questions regarding the Idaho Beef Cook-Off should be directed to the Idaho Beef Council by phone at 208-376-6004 or 1-888-714-2333 (toll free), or email to beefcouncil@idbeef.org.
Links: