30th National Beef Cook-Off® Seeks Healthy Recipes From Home Cooks $25,000 Grand Prize Offered for Most Delicious, Convenient and, Healthy Recipe

DENVER, Jan. 15, 2013 /PRNewswire/ -- The National Beef Cook-Off is calling on home cooks across the country to start grilling, broiling, roasting, stir-frying and stewing on their healthy beef menu ideas for its 2013 recipe competition.

From January 15 to April 15, 2013, home cooks can submit their best beef recipes online at www.beefcookoff.org for a chance to win $25,000 and a trip to the Metropolitan Cooking & Entertaining Show in Washington, D.C.

This year's contest theme is "Making the Most of MyPlate," which will encourage delicious, healthy recipes from a variety of food groups. Entrants are asked to develop original and tasty beef-focused recipes that include broadly appealing ingredients from the fruit and vegetable, grain products and dairy products groups. (The MyPlate initiative is led by the USDA Center for Nutrition Policy and Promotion and is designed to help consumers make better food choices.)

"Healthy recipes are some of the most desired and searched for on the Web. That's why we're excited this year's contest is focused on asking Americans to create healthful recipes that include a variety of food groups, including lean beef," said Sherry Hill, Cook-Off Program Director, for the American National CattleWomen, Inc., a contractor to the Beef Checkoff Program. Every beef farmer and rancher and every beef importer contributes to a fund called the beef checkoff, which is used to support the National Beef Cook-Off program effort.

New Categories Focused on Health, Trends
The 2013 National Beef Cook-Off features four unique contest categories that demonstrate beef's versatility and encourage creativity with a variety of ingredients, cuts and preparation methods.

This year's contest also includes two new sponsorships. The sponsorship with the California Avocado Commission features a pairing of lean beef and fresh, California avocados in easy California cuisine recipes. The sponsorship with the United States Potato Board pairs lean beef and fresh potatoes in easy and healthy international cuisine recipes.

The four recipe categories include:

  • Belt-Tightening Beef Recipes – Home cooks will create healthy and affordable beef recipes that are great values to prepare. Recipes should include a maximum of nine ingredients including beef, and flavorful, low-cost ingredients from the fruits or vegetables, grain products and dairy products food groups.
  • Semi-Homemade Beef Recipes – Home cooks will demonstrate how easy it is to cook with beef when they combine any fresh beef cut and fresh ingredients with prepackaged food products. Recipes should include a maximum of six ingredients including the beef, and fruits or vegetables, grain products and dairy products food groups, and be prepared and cooked in 30 minutes or less.
  • Real-Worldly, Real Simple Beef & Potato Recipes – Home cooks will create original easy-to-make lean beef and fresh potato centered recipes that feature international flavors and maintain a healthy profile. Recipes should include no more than ten commonly available and affordable ingredients including the beef and potatoes, along with at least one other ingredient from the fruits or vegetables, grain products or dairy products food groups. Recipes should be prepared in no more than 15 minutes and cooked in 30 minutes.
  • Craveable Fresh Beef and Fresh California Avocado Recipes – Home cooks will produce easy recipes using all fresh ingredients, featuring one of the lean beef cuts and at least one fresh California avocado. Recipes should include no more than eight ingredients, including the beef and avocado, along with at least one other ingredient from the fruits or vegetables, grain products or dairy products food groups, and be prepared and cooked in 30 minutes or less.

To enter the contest, participants must visit www.beefcookoff.org and use the online entry form. Contest participants may submit multiple recipes in all of the various contest categories as long as they meet the contest rules and criteria, which are provided on the website.

Regional, Grand Prizes to Be Awarded for Top Recipes
All original recipes entered will be reviewed and judged based on taste, appearance, convenient preparation and cooking, and healthfulness and nutritional balance.

A group of food marketing and culinary professionals will select 20 finalists in June. Consumers will have the opportunity to select the 21st finalist recipe via online voting. From the 21 finalists, seven $1,500 regional winners will be announced in July.

One different $25,000 grand prize winner will be announced, from the remaining 14 finalists in November at the Metropolitan Cooking & Entertaining Show in Washington, D.C. The grand prize winner will be selected based on the highest overall scoring recipe.

To view the complete contest rules and explore winning recipes from past contests, visit www.beefcookoff.org. The contest is open to legal U.S. residents who are 18 years of age or older and reside in one of the 50 United States or the District of Columbia.

About The Beef Checkoff Program
The Beef Checkoff Program (www.ByBeefCheckoff.com) 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 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.

About the Sponsors
The 2013 National Beef Cook-Off is sponsored by the Beef Checkoff Program, California Avocado Commission and United States Potato Board.

About the National Beef Cook-Off
The National Beef Cook-Off® is a Beef Checkoff Program that began in 1974 as an annual contest and changed to a biennial contest in 1993. The Cook-Off is managed and coordinated by the American National CattleWomen, Inc.

During its 39-year history, the Cook-Off has received accolades and the support of many notable culinary experts. The National Beef Cook-Off® is considered to be among the top three cooking contests in the nation.

About the American National CattleWomen, Inc.
The American National CattleWomen, Inc., is one of the longeststanding cattle women organizations, established in 1952 as a national, nonprofit organization. It is a voice for women who share a passion for the U.S. beef industry, promoting and supporting the industry while encouraging women involved in beef and related agribusiness.

MEDIA CONTACTS:
Sherry Hill
American National CattleWomen, Inc.
(a contractor to the Beef Checkoff Program)
303-850-34
shill@ancw.org

Julie Balmer
McCormick Company
816-584-844
jbalmer@mccormickcompany.com

SOURCE Beef Checkoff



RELATED LINKS
http://www.beefcookoff.org/

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