Beef Cookery


Beef and Veggiesjfif

beef Stewjfif

beef Stroganoffjfif

The Recipe: 20 Possible Points

Each contestant’s recipe should include the following elements:

  • Name of the Recipe.
  • Ingredients are listed in the order they are used in the instructions.
  • Clear instructions for combining ingredients should be given.
  • Size of pan stated – Large isn’t enough, 3 quart saucepan is proper.
  • Temperature and cooking time stated.
  • The number of servings yielded.
  • 4-Her name, school, grade, parent name, contact info, and dish category should be on the back of your recipe.
  • Recipes may need to be retyped to include all the above-listed information.

ALL DISHES must be cooked and transported on ice in a closed “Tupperware” type disposable container with a hard top. Please bring 1 to 2 servings and do not bring the entire dish, it’s a waste.

A 4-H member may enter a dish for each category if they so choose.
Neither siblings nor cooking companions (4-H members cooking together) can enter the same dish/recipe, even if they are not in the same age division.
Age Divisions are 4th -5th graders, 6th -8th graders, & 9th -12th graders.

Contest Categories and Requirements:

All Categories must contain at least one (1) pound of beef in the recipe.

  • Ground Beef
    • Example dishes include taco pizza, Swedish meatballs, chili, stuffed peppers, beefy lasagna.
    • Any type of dish can be made, appetizers, main dish, salads, soup, party snacks, etc.
  • Other Beef Cuts
    • Example dishes include steak fajitas, Philly cheesesteaks, garlic butter steak bites, beef & broccoli, etc.
    • Any type of dish can be made, appetizers, main dish, salad, soup, tailgate snacks, etc.

Scoring Criteria:

Taste: 70 possible points

  • Does the finished dish have a flavor that appeals to most people?
  • Do the flavors blend well together?

Appearance of Dish: 10 possible points

  • Does the finished dish look appetizing?
  • Is the product cooked correctly, or does it appear to be burnt?
Bonus Additions: 10 possible points if submitted
  • Instruction pictures – at least 3 pictures must be submitted with the 4-H member completing the instructions given in the recipe. Examples: stirring the pot of cooking beef, chopping vegetables, mixing pie ingredients.
  • Finished Product pictures – at least 2 pictures must be submitted of the completed dish. One picture can be the finished product as a whole and one picture needs to be a plated portion. Example: picture of the whole casserole in the dish and one picture of the casserole served on the plate ready to eat.
  • Dish Summary - A paragraph summarizing the 4-H member's experience must be submitted with recipes and pictures. Minimum of 5 sentences! Does not have to be typed, but the writing does need to be legible. Examples of things to include are challenges the 4-H member had while completing the dish, skills they have learned, why they have chosen that specific recipe.
  • Does the summary follow general paragraph standards? Example: Introduction sentence, 3 body sentences, and a conclusion sentence.
  • Garnishments and added extra decorations will not be factored into scoring.

If you have additional questions you can always call the office at 225-621-5799 or email sgravois@agcenter.lsu.edu

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The LSU AgCenter and the LSU College of Agriculture

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