01/10/07 Beef Cook-Off

Everybody Loves A Cook-Off. I'm Greg Martin with today's Line On Agriculture. 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. It's become one of the three biggest amateur cooking competitions in the country - thanks today to funding from the Beef Checkoff Program. Arizona cow-calf producer Linda Brake Chairs ANCW's National Beef Cook-Off. BRAKE: These are cattlewomen that come from all over the United States, they volunteer their time and they are excited to do so because they are very happy to support a beef commerce with promotion and education and that's what cattlewomen do. 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. According to Brake - cattlewomen believe lots of healthy, creative recipes will come from the combined cookery talents of two generations. BRAKE: We would like to get recipes that kids are interested in that kids could do for themselves. We think that paring them with their parents produces a healthful food. We're hoping we get some really good ideas on things that the parents and kids can do together. Only amateur cooks are eligible for the cook-off - so Brake says cattlemen and food professionals aren't allowed to enter. But she says everyone, especially cattle producers, can enjoy the winning recipes. BRAKE: We believe there's 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. 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? According to Brake - by helping to bring even more beef options to consumers. BRAKE: We feel that we have made huge strides with the prepared beef meals and which is basically using the chuck and the round. Those are the meat cuts we like to emphasis in our cook-off and the program contributes the drive demand by giving consumers reasons to choose beef for one more meal occasion. Brake adds that everyone in the cattle industry is welcome to attend the cook-off finals next fall. BRAKE: The rules are on beefcookoff.org. We're going to be at the Renaissance Hotel in Chicago on September 13, 2007. We'd love to have you come. For more information, visit www.beefboard.org. That's today's Line On Agriculture. I'm Greg Martin on the Northwest Ag Information Network.