PIERRE, S.D. (AP)--South Dakota, hoping to sear its mark in the minds of discerning consumers by promoting state-sanctioned beef, will host the National Beef Cook-Off in September for the second time in the contest's history.

The event, featuring 20 amateur cooks from 15 states, will be held Sept. 21 at Rapid City. A $50,000 grand prize will be awarded, and $60,000 in other prizes will go out to eight other contestants in various categories such as grilled beef and favorite family recipes.

Pat Adrian of the South Dakota Beef Industry Council said the cook-off is designed to interest consumers in beef by drawing media attention. Several food editors and critics from across the nation will come for the contest, she said.

South Dakota last hosted the event in 1981, Adrian said Aug. 30.

"The reason for this is to help create more demand for beef," she said.

"The value of chuck and round cuts has increased by 15 percent or 20 percent in the last six years, and that comes from attention to things like the cook-off," she added.

The event will culminate three days of activities for the contestants, food editors and judges. On Sept. 19, they will be treated to South Dakota Certified Beef during a reception at Mount Rushmore National Memorial. The next day, they will tour the Snyder Family Ranch near Sturgis.

The 2005 Legislature established the Certified Beef Program at the urging of Gov. Mike Rounds. It is viewed as a means to boost the fortunes of state farmers and ranchers, feedlot operators and meat-processing plants.

Rather than market cattle as a common commodity, the branded-beef program is designed to increase the animals' value by bringing premium prices. Officials say tenderness, flavor and consistent quality will be hallmarks of beef from cattle raised under strict state standards.

Jim Hagen, state tourism and development secretary, said the cook-off is an excellent chance to showcase South Dakota beef.

"Beef production is the cornerstone of our agricultural economy," he said. "Our state's producers raise some of the highest-quality cattle in the world."

Diane Booth of Ridgeview, treasurer of the state steering committee that has helped plan the National Beef Cook-Off in Rapid City, said the contest helps the cattle industry by drawing attention to unique and tasty beef recipes.

"It's sort of a marketing tool," she said. "We're looking for ways to add value to our product, and this gets people thinking about new ways they can fix beef."

The cook-off will feature the first-ever winner of the contest in 1974, who took nearly four hours to prepare roast-style beef brisket, said Connie Smith, communications director for the state Beef Industry Council. Winning recipes in recent years have stressed convenience and were typically ready in 45 minutes or less, she said.

Among dishes featured this year are those entitled Cornbread Beef Bake, Grilled Espresso Steaks and Bangkok Beef & Basil.

Financing for the national contest comes from the beef checkoff program and corporate sponsors, Adrian said. Half of the $1-per-head checkoff that state farmers and ranchers pay when selling cattle goes to the South Dakota Beef Council and half goes to the national Cattlemen's Beef Board for education, research and marketing programs, she said.

Date: 9/22/05

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