2007 NATIONAL BEEF COOK-OFF® RULES

Download: 2007 National Beef Cook-Off Rules

 Funded by the Beef Checkoff

SEIZE LIFE

On behalf of the Cattlemen’s Beef Board (CBB) and the Federation of State Beef Councils, the American National CattleWomen, Inc. (ANCW) present the 2007 National Beef Cook-Off® (“Contest”). Participation in the Contest constitutes full and unconditional agreement to, and acceptance of, these Official Rules. NO PURCHASE NECESSARY TO ENTER OR WIN. The theme is “Seize Life,” which is the essence of the 2007 recipe categories and emphasizes the role that beef plays in an active lifestyle. Not only does beef taste terrific, it’s also a smart way to fuel your body. In the American diet, beef is the number one contributor of protein, zinc and vitamin B12, number two of vitamin B6, and number three of iron and niacin. What a better way to enjoy eating while feeling good about it.

CONTEST PRIZES

Twenty-five (25) finalists will each be eligible to fly to Chicago, IL to compete from September 11-13, 2007, for 9 cash prizes totaling $110,000. Trip includes round-trip economy coach air transportation for each finalist from a major airport nearest finalist’s home, hotel accommodations consisting of one single or double occupancy room for three nights at the Renaissance Chicago Hotel, Chicago, IL, registration, taxes, daily meals and ground transportation. Approximate retail value of each finalist package is $1,600. Gratuity and other expenses are the sole responsibility of each finalist. The Contest is void were prohibited or otherwise regulated. All federal, state and local laws and regulations apply.
 

BEST OF BEEF GRAND PRIZE WINNER RECEIVES	$50,000
BEEF RECIPE CATEGORY WINNERS RECEIVE	$10,000
BEEF RECIPE CATEGORY RUNNER-UP WINNERS RECEIVE	$  5,000

WHAT KIND OF RECIPES WE ARE LOOKING FOR

Send us your original beef recipes that provide a great eating experience and fuel for the body, using one of the beef cuts and recommended cooking methods listed on this web site or listed in this brochure. The recipes should include fresh ingredients, and provide well-balanced flavorful dishes to reflect an active lifestyle. Enter as many recipes as you like. Recipes must be submitted in English.

CATEGORIES

New Dynamic Beef Dishes

Beef recipes that provide an enjoyable eating experience while including a variety of ingredients that give you energy and fuel for the body. The recipe should include no more than 10 ingredients (not including water or plain salt and pepper) and be prepared and cooked in 60 minutes or less (not including marinating time). Types of recipes may include but are not limited to main dishes, one-dish meals, sandwiches or wraps, pasta and grain-based dishes, soups or stir-fry dishes.

Nuevo Latino Beef Recipes

Beef recipes that take an exciting spin from traditional Hispanic recipes and that meet today’s active lifestyles. Recipes should incorporate regional Latino ingredients and cooking techniques representative of Mexico, Central America, the Caribbean, or South America, OR may combine a fusion of Latino and American flavors. Your recipe should include no more than 10 ingredients (not including water or plain salt and pepper) and be prepared and cooked in 3-1/2 hours or less (not including marinating time). Types of recipes may include but are not limited to main dishes, one-dish meals, soups, stews or salads.

Kids in the Kitchen

Teams (each consisting of one child between the ages of 8-12 and the child’s parent or legal guardian) will create their fun beef recipe that promotes nutritional balance, is loved by kids and has all-family appeal. Recipes should include no more than 8 ingredients (not including water and plain salt and pepper), and be prepared and cooked in 30 minutes or less (not including marinating time). Types of recipes may include but are not limited to main dish lunches or main dish dinners, one-dish meals, sandwiches or wraps, pasta and grain-based dishes, or main dish salads

“Small Plates, Big Taste”
Grilled for Everyday Entertaining

Small, individual plate style beef recipes served as appetizers or, eaten as part of a varied meal shared by diners when bringing people together any day of the week, including special occasions. Recipes should have robust flavor yet be simple to prepare and based on an imaginative use of
vegetables and other ingredients. Recipes should include no more than 10 ingredients (not including water and plain salt and pepper), and be prepared and cooked in 45 minutes or less (not including marinating time). Recipes must be prepared on a standard outdoor grill. Finalists will be
required to use a charcoal grill at the national competition. Types of recipes may include but are not limited to small portion main dishes and small portion main dish salads.
 

WHO CAN ENTER

You are eligible if you are 18 years of age or older as of March 31, 2007 and are a legal United States resident residing in one of the 50 United States or the District of Columbia by January 1, 2007. You are eligible to enter as a team for the “Kids in the Kitchen” category if you are the parent or legal guardian of a child between the ages of 8-12 and you are over 18 years of age and your child is between the ages of 8-12 as of March 31, 2007, and a legal United States resident residing in one of the 50 United States or the District of Columbia by January 1, 2007.

YOU ARE NOT ELIGIBLE TO ENTER AND WILL BE DISQUALIFIED IF:

• You are a food professional, such as a chef, food writer, food home economist, food educator, caterer, dietitian, nutritionist or if you create recipes for pay.
• You, your spouse, your parent or your child (all regardless of present place of residence) or anyone currently living in your household has been a finalist in three or more National Beef Cook-Off® contests or has previously been a National Beef Cook-Off® Grand Prize Winner.
• You, or anyone living at your present place of residence, own one or more head of beef or dairy cattle for commercial use.
• You are an employee of any national or state beef or dairy industry organization, or their agencies; an employee of the Renaissance Chicago Hotel; or a member of the immediate family (parent, children, siblings, spouse, regardless of where they live) or live in the same household of such employees (whether related or not).

How To Enter

Send us your original recipe that uses one of the beef cuts and recommended cooking methods listed on this web site or on the “Matching Cooking Methods to Beef Cuts” chart. Enter as many recipes as you like.

TO ENTER BY POSTAL MAIL:

On an 8 ½ x 11-inch sheet of plain paper, legibly print or type your original recipe, listing the recipe name, preparation time, cook time, number of servings, each recipe ingredient (including
garnishes) with specific flavor, exact measurements in U.S. weights or measures, equipment with exact dimensions or sizes and complete preparation directions.

On the back of the sheet, legibly print or type your name, address, daytime telephone number, e-mail address (if available), the recipe category, recipe name, name of the beef cut and the cooking
method for the recipe you are entering. If you are submitting a recipe in the Kids in the Kitchen Category, you must include both your name and the child’s name and the age of the child.

Mail each recipe to:
National Beef Cook-Off® Entries
ANCW
P.O. Box 3881
Englewood, CO 80155

Entries must be postmarked on or before March 31, 2007, and received on or before midnight April 6, 2007. Multiple recipe entries can be mailed in the same envelope, but be sure to include your name, address, daytime telephone number, e-mail address (if available), the recipe category, recipe name, name of the beef cut and the cooking method on the back of the sheet for each recipe entry. No confirmation will be given for mailed recipe entries. The National Beef Cook-Off® Sponsor and its agencies are not responsible for lost, late, misdirected, damaged, postage-due or otherwise undeliverable mail.

TO ENTER ONLINE:

Submit your recipe using the online entry form. Complete all fields of required information. If you are submitting a recipe in the Kids in the Kitchen Category, you must include both your name and the child’s name and age of the child. All online entries must be received by 11:59 p.m. (CT) on March 31, 2007. Each online entry should be submitted only once. Use of automated processes and devices to submit online entries are not permitted. The National Beef Cook-Off® sponsors and their agencies are not responsible for any changes or effects caused to the entrant’s computer system as a result of submitting online entries, or entries that can’t be processed due to telephone, network, electronic or computer hardware or software failure, or technical failures of any kind.

Only entries sent by postal mail to the above address or the website online entry form will be accepted. Entries submitted by facsimile or other express delivery services will not be accepted. Sponsor reserves the right, in its sole discretion, to void any and all entries of an entrant that Sponsor believes has attempted to tamper with or impair the administration, security, fairness, or proper play of this Contest or to adjust the dates herein or cancel the Contest or if a computer virus or other cause beyond Sponsor’s control corrupts the administration, proper play or security of this Contest. All entries become the exclusive property of Sponsor and will not be acknowledged or returned, or any portion thereof. Sponsor reserves the right, in its sole discretion, to change these Official Rules. ODDS OF WINNING DEPEND UPON THE TOTAL NUMBER OF ELIGIBLE ENTRIES IN THE CONTEST.

RECIPE JUDGING

By submitting recipes to the National Beef Cook-Off®, entrant is representing his/her recipe is original and owned exclusively by the entrant. Judges will disqualify previously published recipes including, without limitation, those in any cookbook, magazine, from food companies, on food or recipe websites and entries in other recipe contests, unless the recipe features changes considered significant by the judges. Judges reserve the right to assign recipe entries to the recipe category they deem appropriate. All finalists are solely responsible for complying with any applicable copyright restrictions, and the National Beef Cook-Off® Sponsor, its agencies and the judges assume no obligation in that regard. The recipe judging criteria is as follows:

By entering your recipe, all finalists agree to participate, and in the case of the Kids in the Kitchen category also agree to have the child participate in the Cook-Off competition on September 13, 2007. All finalists also agree to abide by these Official Rules and the decisions of The American National CattleWomen, Inc., National Cattlemen’s Beef Association, the Cattlemen’s Beef Board and the Judges, which shall be final in all matters relating to the National Beef Cook-Off®.

Sponsor reserves the right, in its sole discretion, to disqualify any individual who tampers or attempts to tamper with the entry process or the operation of the contest or website; violates the Official Rules; or acts in an unsportsmanlike or disruptive manner at any time during the finalist competition, or with intent to annoy, abuse, threaten or harass any other person. By submitting your recipe you accept all Contest rules and agree to be bound by the decisions of the judges, which shall be final. You also agree that your original recipes and all legal rights and interests in them, including the rights of copyright, become the exclusive joint property of the Cattlemen’s Beef Board, the American National CattleWomen, Inc. and the National Cattlemen’s Beef Association who reserve the right to edit, adapt, copyright, publish, transfer and use any or all of them, without compensation to you or any third party.

Important Finalist Information

If you are one of the 25 selected finalists, you will be notified on or about June 15, 2007. Sponsors will also select four alternates. Alternates will not be notified of their selection as alternates. Selected finalists will be required to sign a notarized affidavit verifying the originality, authorship and ownership of their recipes prior to competing in the National Beef Cook-Off® ; their eligibility and compliance with these Official Rules and a release of ANCW, NCBA, CBB, their agencies, including Ketchum, the judges, and their respective directors and employees from all liability, claims, damages and injuries resulting from the finalists’ participation in the final competition and the acceptance and use of a prize including without limitation, any personal injury, death, loss or damages of any kind or claims based on publicity rights, defamation, or invasion of privacy (the “Release”). Finalists shall return the Release to the Sponsor within forty-eight (48) hours. Failure to return the Release in the time permitted or if notification is returned as undeliverable, entrant will be disqualified and an alternate selected. All finalists also agree to return any prize received if the representations made herein or in the Release prove to be untrue and to further indemnify and hold harmless the ANCW, NCBA, and CBB against any and all claims, damages and expenses, including attorney’s fees incurred as a result of any such misrepresentation.

Selected finalists will also be required to sign a consent and release to grant the National Beef Cook-Off® sponsors permission to the use such finalist’s name and in the case of Kids in the Kitchen category use of the child’s first name only, 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, the recipe and beef (the “Consent”); and shall further assign to CBB, ANCW and NCBA or any of them, of all rights of ownership, including copyright, in any such recipe and return the Consent within forty-eight (48) hours of receipt of notification. Selected finalists may be required to make themselves available for interviews during the time their recipe is publicized locally or nationally to the media and during the finalist competition.

If a finalist or finalist team becomes unable to compete for any reason on September 13, 2007, the Sponsors will attempt to replace that finalist or finalist team with an alternate, provided that the alternate can comply with the conditions stated above by July 6, 2007. If no alternate can comply by that date, the finalist or finalist team will not be replaced.

At the National Beef Cook-Off® event in Chicago, IL Sponsors will select and supply the ingredients and cooking appliances including outdoor charcoal grills, knives and standard serving dishes that will be provided to and must be used by all finalists. Sponsors reserve the right to substitute comparable products at their discretion. Finalists will supply their own utensils and cookware and are responsible for providing it at the finalist competition. The Finalists’ responsibility to supply their own utensils and cookware is subject to change via FAA regulations. It is expressly understood that Sponsors are under no obligation to the finalists or winners other than as expressly set forth in these Official Rules. The winners are solely responsible for all federal, state and local taxes and fees associated with the receipt of any prize.

© 2007 Cattlemen’s Beef Board. Entrants are hereby authorized to copy these Official Rules on the condition that it will be for the entrant’s personal use and not for any commercial purpose whatsoever.

To Receive 2007 Winning Recipes

After September 13, 2007 all winners and their recipes will be posted on this website.

To receive a free 2007 National Beef Cook-Off® Prize Winning Recipe Brochure, mail a self-addressed, stamped # 10 businesssize envelope to: National Beef Cook-Off® , Prize Winning Recipes, ANCW, P.O. Box 3881, Englewood, CO 80155.