Junior Angus breeders translated their knowledge in the barn to the plate during the 2024 All-American Certified Angus Beef^® (CAB^®) Cook-Off. The competition has a four-decade history at the National Junior Angus Show (NJAS) and is an event favorite. The cook-off, put on by the American Angus Auxiliary, encourages young beef enthusiasts to learn more about the end product they are producing for consumers.

“It’s about your beef education; how these kids are going to prepare themselves for when their classmates ask questions about the industry or meat alternatives,” says Karla Knapp, president of the American Angus Auxiliary.

Twenty-seven teams competed from 12 states July 3 in Madison, Wis., and earned scores for recipe, showmanship and overall presentation. The teams pick from one of three categories of meat to come up with their own unique recipes and table settings. This year, CAB cuts were baseball steaks (sirloin), chuck flap roast and frankfurters.

Claire Kuipers of Illinois is a seven-year participant in the program. She and her teammates learned how a seemingly small difference in cuts can make a big difference in the outcome of a recipe.

“When we first did a test cook of our recipe, we couldn’t find a chuck flap roast, so we tried it with a chuck roast,” Kuipers says. “It did not go over very well; it was very tough. When we tried it again with a chuck flap roast the recipe came out super tender and juicy.”

The cook-off also encourages participants to become better public speakers. Each team is tasked with writing and performing a creative skit which communicates the value and specifications used to qualify a carcass as CAB and how those specifications elevate the beef eating experience.

State groups let their imagination take off with themes ranging from the Berenstain Bears and The Addams Family to the Kansas City Chiefs and Golden Girls.

“It helps you grow your confidence,” Kuipers says. “It is a way to practice public speaking without actually public speaking.”

While the long-standing competition has many real-world applications, Knapp says the part she and her fellow Auxiliary members appreciate most is the comradery they see among the junior members.

“They are having fun. There is lots of laughter and bonding,” Knapp says, as she looked around the exhibit hall. “They are making life-long friends; life-long connections.”

Cook-off champions

The teamwork paid off for many of the teams. Winners were announced Friday night of NJAS during an awards ceremony.

Overall winner and champion in the steak division went to the Illinois senior team. Members include Ella Brooks, Prophetstown; Brenna Bartlow, Monticello; and Max Dameron, Lexington. These Illinois were also awarded the Black Kettle Award established in memory of Paul St. Blanc, a supporter and long-time friend of the cook-off, and is given annually to the overall team.

Oklahoma junior team took home champion in the roast division. Members include Denton Cook, Foss; Joseph Davis, Council Hill; Gracie Stonebarger, Council Hill; Bentley Lott, Carmen; Sadie Plagg, Guthrie; and Saylor Norvell, Tuttle.

Frankfurter division champion was the Louisiana intermediate team. Members include Eleanor Straney, Thibodaux; Amelia Straney, Thibodaux; Christian Corsentino, Denham Springs; Emma Lejune, Elton; and Charli Boudreaux, Bel Rose.

Ardyce’s Apron was created in memory of Ardyce O’Neill, a past American Angus Auxiliary president who served as the contest’s first chairwoman. The award goes to the junior cook-off team with the highest point total. This year, the honor went to the Kansas junior frankfurter team who was first in recipe, showmanship and overall, in the age division; members include Aubree McCurry, Hutchinson; Avery Mullen, Ulysses; and Haillie Mullen, Ulysses.

The Pat Grote LEAD (Leaders Engaged in Angus Development) Award is given to the winning intermediate team in the steak division. Team members receive a scholarship to the National Junior Angus Association’s (NJAA) LEAD conference, which was hosted in late July in Louisiana. The 2024 recipients were members of the Illinois team: Charlee Jones, Gridley; Ella Bane, Towanda; Blake Wolters, Aviston; Danielle Alberts, Atlanta; Macie Carroll, Mt. Carroll; and Macie Bartlow, Macomb.