The American Angus Auxiliary-sponsored 43rd All-American Certified Angus (CAB) Beef Cook-Off Contest is calling for states to submit their team rosters. All interested National Junior Angus Association (NJAA) members must enter by May 15. The contest will be held Monday, July 13, in Louisville, Ky., at the 2026 National Junior Angus Show (NJAS). This year’s NJAS theme is Bases Loaded in the Bluegrass.   

A beloved pastime at the NJAS, the Cook-Off Contest provides an opportunity for NJAA members to display their knowledge of the beef industry, skills in the kitchen and creativity while enjoying friendly competition with fellow juniors. All contestants must be members of the NJAA, and each team should be made up of two to six state junior Angus association members. States can enter a team in each category and age-division.  

“We are excited to host the 43rd All-American Certified Angus Beef Cook-Off Contest, which serves as the oldest NJAS educational contest,” said Anne Lampe, American Angus Auxiliary beef education committee co-chair. “I have no doubt we will see the teams bring their A-game to this year’s cook-off. What better theme to lend itself to the event than America’s favorite pastime.” 

Juniors will be challenged to grill up a menu that puts the ballpark concession stand to shame. The team will then present their meal to the judges in the form of a skit that is not only entertaining, but also highlights the team’s knowledge of the Certified Angus Beef^® brand. The cuts selected for this year’s contest are: 

• Steak: Baseball Cut Top Sirloin 
• Roast: Peeled Coulotte (which also comes from the top sirloin) 
• Other: Frankfurters 

The contest consists of three age categories: 7-13, 14-17 and 18-21. States should note that the junior age division will be open to contestants as young as 7-years-old, aligning with the new NJAA age rules. All ages will be determined as of Jan. 1. Mixed teams may be entered but will be classified by the oldest member of the team. The contest will be judged by a panel of three judges. Winners in showmanship, recipe and overall excellence will be awarded special prizes. 

Rules and the online entry form are available on angusauxiliary.com. For contest questions contact Anne Lampe at 620-874-4273 or amlampe.al@gmail.com or Anne Patton Schubert at 502-477-2663.