2012 South Dakota State Fair Beef Cook-Off entries sought
South Dakota is known for its good cooks and great beef – and the 2012 South Dakota State Fair Beef Cook-Off is the opportunity to put a spotlight on the state’s accomplished home cooks and great-tasting, nutritious beef in a friendly, fun annual event.
“If you’re one of our state’s good amateur cooks armed with a great beef recipe, it’s time to enter the State Fair Beef Cook-Off,” said Karla Pazour, chair of the event. “We’d love anyone who enjoys cooking to participate.
“The State Fair is a true South Dakota affair with competition in everything from horticulture to livestock breeds,” Pazour said. The Beef Cook-Off is one more friendly competition featuring grills, skillets and beef.
Entries and recipes are due Aug. 1 for the State Fair Beef Cook-Off to be held Saturday, Sept. 1 at the South Dakota State Fair in Huron. The contest is open to non-professional South Dakota residents in either the youth division (10-18 years old) or adult division (age 19 and older). Beef recipes submitted must feature a main meal entree appropriate for entertaining or special occasion meals. Judging is based on taste, appearance, originality, nutrition and ease of preparation. The winner of the youth division will receive a $250 cash prize, while the adult division winner will take home $500 in cash. Thanks to the beef checkoff dollar, there will be $1,500 in cash prizes awarded.
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“Many people have fond memories of their favorite meals on vacation or at trend-setting restaurants,” Pazour said. This year’s cooking theme, “Destination: Dinner,” challenges the cook to replicate recipes that are representative of specific locations – think Bourbon Street Steak, Lone Star Salad, Beef Burgundy, Korean-Style Ribs, Pazour explains. Beef’s versatility makes it a natural for various ethnic creations.
“Sometimes you can escape from life’s ordinary by simply creating an extraordinary beef meal!” Pazour said.
Individuals selected to compete will actually prepare their beef entree in a public area during the Beef Cook-Off, allowing participants to interact with state fair attendees. Judges are kept in a secluded location and recipes are judged completely on the finished product, not on cooking procedures.
Hosted by the South Dakota CattleWomen and funded by the South Dakota Beef Industry Council through the beef checkoff, the State Fair Beef Cook-Off is an excellent way, Pazour says, to educate consumers on the 29 lean cuts of beef along with beef’s versatility, ease of preparation and excellent taste.
For more information and to print an entry form for the State Fair Beef Cook-Off, go to http://www.sdbeef.org or http://www.sdstatefair.com. Entry forms and recipes must be submitted by Aug. 1 on the http://www.sdbeef.org Web site or to Karla Pazour, SD Beef Cook-Off, 25725 350th Ave., Pukwana, SD 57370. Finalists will be selected and notified by Aug. 17. Any additional questions about the contest can be directed to Pazour at 605-894-4490.
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