September 12, 2012
Where's the beef? At K-State Olathe, with a nod from the American Royal
The American Royal is hosting a new competition today at Kansas State University Olathe. Beef producers from across the country were invited to submit ribeye steaks for judging in two categories, grassfed/finished and grainfed/finished, for the inaugural American Royal Steak Competition.
“Most traditional cooking contests are like the American Royal World Series of Barbecue – they are about preparation,” said American Royal President and Chief Executive Officer Bob Petersen. “This competition is about awarding America’s best-tasting steak.”
Each steak will be prepared in the kitchens at K-State Olathe in an identical manner, with judging to take place in the kitchen studio. The meat will first be seasoned with salt, then grilled to an internal temperature of 155 degrees, sliced into half inch cubes and served to the panel of expert judges, including Kansas City restauranteurs, a food writer/adventurer/author, grass and grain fed beef representatives, members of the Kansas and Missouri Beef Council, and K-State Olathe food programs and services manager Bryan Severns.
Steaks will be identified only by a numerical code to ensure unbiased judging. Points will be awarded for flavor, juiciness and texture.
K-State Olathe Sensory and Consumer Research Center manager Marianne Swaney-Stueve said, "Having this competition at K-State Olathe as a great opportunity to use our state-of the-art facility and to bring science and objectivity to make the competition unbiased and credible."
The winners of the competition will be honored at the American Royal Wine Competition, Tasting and Auction Oct. 11 in Kansas City.