Every recipe has a key ingredient. When it comes to the American Angus Auxiliary’s annual All-American Certified Angus Beef^® (CAB) Cook-off, the key ingredient isn’t the usual suspects — salt, garlic or herbs, but rather family. Now a much anticipated event at the National Junior Angus Show (NJAS) each July, the event helps young cattle producers develop a better understanding of the consumer eating experience and confidently advocate for beef products. 

“I’ve seen two generations of participants come through the cook-off now. We started 42 years ago,” says Anne Lampe, longtime contest co-coordinator. “It is a contest that requires the entire family to be involved.” 

National Junior Angus Association (NJAA) members who compete  are asked to write and perform a short skit which includes information about the ten specifications of the CAB brand. The skit is paired with the cooking and presentation of a designated CAB cut of beef (roast, steak or other) to a panel of judges — usually dished up on-theme with the team’s skit.  

“This contest is a labor of love. It requires a lot of time and energy. But what it has grown into — the creativity is so amazing,” says Melissa Davis as she looked around the large event hall in Tulsa, Okla. 

On contest day, the space designated for staging and preparation becomes a maze of juniors dressed up in costumes practicing their lines; parents cooking detailed meals using crockpots and camp stoves; and elaborate backdrops, props and table displays decorated for themes ranging from boxing matches between beef brands to plays on reality T.V. shows. 

The hard work required has never outweighed the joy of taking part in the cook-off for Davis, who has participated in just about every way possible over the years. First as a contestant, then as a junior board member working the event, returning as a judge years later and most recently as a parent. 

“Recalling my memories and then watching my daughter make her own memories in the same way has been pretty special,” Davis says.  

Her daughter, Maggie, and her teammates, Aubrey Bapst and Carrie and Lilly Gahler, are all from Ohio, but they and their families had to work remotely to come up with their skit and menu. The theme? The Ohio State Volleyball team has just won the national championship and is attending a press conference. Their secret to winning? Fueling their plays with CAB Buckeye cube steak sandwiches. 

“We all live in different areas of the state, so it is hard to practice, but we really came together as a team and accomplished that,” Maggie explains. 

The families spent hours texting, calling, FaceTiming and testing recipes to come up with what the judges agreed was a winning combination. The Ohio team took first place in the Overall, Recipe and Showmanship categories of the Intermediate Steak Division. As the Overall Intermediate division winners, the team was also awarded the Pat Grote Leaders Engaged in Angus Development (LEAD) Award and will receive scholarships to help attend the LEAD conference held in Washington, D.C., later this summer. 

“Along with learning about what makes beef a good eating experience, I’ve learned a lot about how to speak publicly by participating in this contest,” says Aubrey Bapst. “I want to be a teacher, so I am definitely going to use that in the future.” 

Aubrey’s stepmom, Jacy, and father, Ryan, have seen Bapst come out of her shell while taking part in the contest. 

“It’s worth it. The kids are meeting others from around the state that they don’t typically see — actually interacting with them and having to work with them,” Jacy adds. “To see them get over their fear… and be able to answer the judges’ questions so well, even the ones we didn’t specifically prepare for, that’s been fun.” 

With four decades of similar stories, the All-American CAB Cook-Off and American Angus Auxiliary volunteers who run the event have succeeded in developing juniors to be rising leaders in the industry.  

“They are learning [about beef quality and CAB specifications] in such a way that they can talk to their peers about it; they can talk to adults and the public,” Lampe says. “There are quite a few who have gone on to be [National Junior Angus Board] members or be employed by Certified Angus Beef.” 

In total, 30 teams competed in the 2025 cook-off. Along with division results (listed at angus.org/shows/results), two additional awards, the Black Kettle and Ardyce’s Apron, were announced during the NJAS closing ceremonies. 

The Black Kettle Award was established in memory of Paul St. Blanc, a supporter and long-time friend of the Cook-off, and is given to the overall team. The 2025 Black Kettle Award went to the intermediate roast team from Oklahoma. Team members included: Denton Cook, Cordell.; Joseph Davis, Council Hill; Bently Lott, Carmen; Saylor Norvell, Tuttle; Sadie Plagg, Guthrie; and Gracie Stonebarger, Council Hill. 

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 Texas junior steak team. Team members included: Whitney Beuerlein, West; Alleigh Blackwell, Iowa Park; Briella Humpert, Windthorst; Brystol Humpert, Windthorst; Cutter Murray, Perrin; and Jack Peterson, Whitesboro. 

View results of the 2025 NJAS, including shows, contests, awards and scholarships, at www.njas.info. Additional coverage is also available on the NJAA Facebook page and in the September issue of the Angus Journal.