Governor Proclaims National Beef Cook

Members of the National Beef Cook-Off Committee watched as Governor Mike Rounds signed an Executive Proclamation naming September 19 National Beef Cook-Off Day. From left to right: Diane Booth , Pat Blum , Gov. Rounds, Nancy Neuhauser, and Becky Walth .

PIERRE (August 16, 2005)—Governor Mike Rounds signed an official proclamation recently declaring September 19 as National Beef Cook-Off® Day. The Governor met in his office with representatives from the South Dakota Cook-Off Steering Committee to show his support for the three-day national event coming to Rapid City September 19-21.

“We are so excited to be hosting this premier event in our state,” says Nancy Stirling Neuhauser , steering committee chair. “We’re also pleased that Governor Rounds understands the event’s importance to South Dakota and the nation’s beef producers.”

The 2005 National Beef Cook-Off – funded by the Beef Checkoff Program through the Cattlemen’s Beef Board and Federation of State Beef Councils – will bring 20 of America’s top amateur cooks to the Rapid City Best Western Ramkota Hotel & Conference Center September 19-21 to compete for the $50,000 “Best of Beef” grand prize and eight other cash prizes—with a total of more than $100,000 up for grabs. The national finalists, selected from thousands of entries nationwide, will prepare their beef recipes for a distinguished panel of judges, including prominent food editors.

In addition to the cooking contest, participants will be treated to a welcome event at Mount Rushmore featuring South Dakota Certified™ Beef and a beef industry event at the Snyder Family Ranch near Sturgis.

" South Dakota is proud to host the National Beef Cook-off on behalf of the nation’s beef producers,” says James D. Hagen, secretary of the state’s Department of Tourism and State Development. “In South Dakota , beef production is the cornerstone of our agricultural economy. Our state's producers raise some of the highest quality cattle in the world. The Cook-Off is also an excellent venue for us to showcase the South Dakota Certified Beef™ Beef Initiative."

The executive proclamation signed by the Governor cites the crucial role the beef industry plays in South Dakota ’s economy, and the fact that the Cook-Off has distinguished itself among the top tier of cook-offs in the nation.

“We invite South Dakota beef producers and consumers to come watch the Cook-Off and participate in the events,” says Neuhauser. “We believe we have a great three days planned to show off our state, our beef industry and our people. It will also be a great opportunity to see how the beef checkoff is being utilized to help develop creative and wonderful ways to use today’s great beef products.”

The South Dakota Cook-Off Steering Committee is comprised of Nancy Neuhauser, Midland ; Karla Pazour, co-chair, Pukwana; Diane Booth , Ridgeview; Pat Blum , Reliance; Becky Walth , Glenham; and Helen Magnusson , Rapid City . The National Beef Cook-Off^® is a biennial contest created in 1974 and administered by the American National CattleWomen, Inc. (ANCW) on behalf of the Cattlemen’s Beef Promotion and Research Board and the Federation of State Beef Councils division of the National Cattlemen’s Beef Association. The Cook-Off is sponsored by American’s beef producers through their $1-per-hear checkoff in partnership with Albertsons®.

For more information on the 26^th National Beef Cook-Off, go to www.beefcookoff.org. To see a schedule of events and download a registration form, go to www.sdbeef.org.

The Beef Checkoff Program 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 a 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.

Since 1952, the American National CattleWomen, Inc., a non-profit volunteer organization, has used its grassroots volunteer spirit to educate consumers about the versatile and nutritious quality of beef.