2009 NATIONAL BEEF COOK-OFF® OFFICIAL RULES

Funded in part by The Beef Checkoff

SONOMA-STYLE

On behalf of the Cattlemen’s Beef Board and the Federation of State Beef Councils, the American National CattleWomen, Inc. (collectively, the "Promotion Parties") present the 2009 National Beef Cook-Off ("Contest"). The theme is "Sonoma-Style". Tuscan splendor to farm simplicity…wineries and small farms lining 76 miles of California Pacific Coastline…alfresco living in an agricultural valley characterized by a mild Mediterranean-like climate…this is Sonoma-Style – home of vineyards, olive and walnut groves, fields of lavender, beets and artichokes. With its rustic elegance it is the home of culinary creations and the 2009 National Beef Cook-Off where contestants will compete in the homeland where great chefs are trained. For this day they are one of them. The Sonoma-Style will set the stage for the culinary inspiration and satisfaction consumers strive for and bring to their family’s meals. Participation in the Contest constitutes full and unconditional agreement to, and acceptance of these Official Rules. NO PURCHASE NECESSARY TO ENTER OR WIN.

HOME COOKS CONTEST PRIZES

Fifteen (15) Home Cook ("Finalists") will be selected from the 1) Live Well, 2) Teens Cooking and 3) Lean Beef categories to win trips to San Francisco, CA to compete on September 23, 2009, for seven (7) cash prizes totaling $70,000. Trip includes round-trip economy coach air transportation for each Finalist in addition to one parent or legal guardian for each of the Teens Cooking category Finalists, from a major airport nearest Finalist’s home, hotel accommodations consisting of one single or double occupancy room for three (3) nights at The Lodge at Sonoma, a Renaissance Resort & Spa, registration, taxes, meal per diem allowances, and ground transportation. Approximate retail value of each Finalist package is $2,000. Gratuity and other expenses are the sole responsibility of each Finalist. All travel is subject to the terms and conditions of the applicable carrier.

PRIZE STRUCTURE

THE KIND OF RECIPES WE ARE LOOKING FOR

All beef recipe entries should have a simple style that reflects the Sonoma-Style diet, using few ingredients yet be incredibly delicious. Suggested ingredients to compliment the beef and add color, texture and flavor may include but are not limited to fresh aromatic herbs and spices, fresh vegetables, beans, whole grains, almonds, walnuts, pine nuts or peanuts, full-flavored seasoning agents such as chili peppers or hot sauces, capers, olives, bell peppers, roasted garlic, sun-dried tomatoes, or dried mushrooms, and sparing amounts of strongly-flavored cheeses. Water, salt, ground black pepper, vegetable oil, olive oil or cooking spray are "free ingredients" meaning they won’t be counted as ingredients in the recipe. Recipe names should be limited to three to five (3 to 5) words. Recipes should use one of the appropriate cooking methods for the featured beef cuts listed in the Matching Cooking Methods to Beef Cuts chart posted on the Web site. Enter as many recipes as you like.

RECIPE CATEGORIES

WHO CAN ENTER

Open to legal United States residents, residing in one of the 50 United States or the District of Columbia, who are 18 years of age or older as of January 1, 2009 to enter the Live Well, Lean Beef or "Best of Beef" Chef categories, or are between the ages of 13-19 as of January 1, 2009 for the Teens Cooking category.

ELIGIBILITY REQUIREMENTS:

HOW TO ENTER

RECIPE JUDGING

By submitting recipes to the National Beef Cook-Off, entrant is representing his/her recipe is original and owned exclusively by the entrant. Judges will disqualify previously published recipes including, without limitation, those that are the legal property of or are included on any restaurant menu, in any cookbook, magazine, from food companies, on food or recipe websites and entries in other recipe contests, unless the recipe features changes considered significant by the Judges. Judges reserve the right to assign recipe entries to the recipe category they deem appropriate. The recipe judging criteria is as follows:

By entering your recipe, all Professional Restaurant Chefs agree to participate on September 21, 2009; all Home Cooks agree to participate on September 23, 2009, and in the case of the Teens Cooking category parents agree to allow their child to compete on their own in the Cook-Off competition on September 23, 2009. All decisions of the Promotion Parties and the Judges, which shall be final in all matters relating to the National Beef Cook-Off.

© 2008 Cattlemen’s Beef Board. Entrants are hereby authorized to copy these Official Rules on the condition that it will be for the entrant’s personal use and not for any commercial purpose whatsoever.

IMPORTANT FINALIST INFORMATION

If you are one of the selected Finalists, you will be notified on or about June 15, 2009. Sponsors will also select four Home Cook alternates and three Professional Chef alternates. Alternates will not be notified of their selection as alternates. Selected Finalists will be required to sign a notarized affidavit verifying the originality, authorship and ownership of their recipes prior to competing in the National Beef Cook-Off; their eligibility and compliance with these Official Rules and a release of the Promotion Parties their agencies, including Ketchum, the Judges, and their respective directors and employees from all liability, claims, damages and injuries resulting from the Finalists’ participation in the final competition and the acceptance and use of a prize including without limitation, any personal injury, death, loss or damages of any kind or claims based on publicity rights, defamation, or invasion of privacy (the "Release"). Finalists shall return the Release to the Sponsor within forty-eight (48) hours. Failure to return the Release in the time permitted or if notification is returned as undeliverable, entrant will be disqualified and an alternate selected. Selected Finalists also agree to return any prize received if the representations made herein or in the Release prove to be untrue and to further indemnify and hold harmless the Promotion Parties, against any and all claims, damages and expenses, including attorney’s fees incurred as a result of any such misrepresentation. Entrants release the Promotion Parties from any liability whatsoever for any claims, costs, injuries, losses or damages of any kind arising out of or in connection with participations in this Contest, or the downloading or accessing of Contest or entry materials, or the acceptance, possession or use/misuse of any prized awarded herein.

Selected Finalists will also be required to sign a consent and release to grant the National Beef Cook-Off Sponsors permission to the use such finalist’s name and in the case of Teens Cooking category use of the child’s first name only, likeness and personal information in any media relating to their participation for publicity, promotion, advertising and other purposes without further notice or additional compensation to promote the Contest, the recipe and beef (the "Consent"); and shall further assign to the Promotion Parties or any of them, of all rights of ownership, including copyright, in any such recipe and return the Consent within forty-eight (48) hours of receipt of notification. Selected Finalists may be required to make themselves available for interviews during the time their recipe is publicized locally or nationally to the media and during the finalist competition. If a Finalist becomes unable to compete for any reason on September 21 or 23, 2009, the Sponsors will attempt to replace that Finalist with an alternate, provided that the alternate can comply with the conditions stated above by July 6, 2009. If no alternate can comply by that date, the Finalist will not be replaced.

At the National Beef Cook-Off Professional Chefs’ and Home Cooks’ competitions, Sponsors will select and supply the ingredients and cooking appliances including indoor appliances, outdoor gas grills, knives and standard serving dishes that will be provided to and must be used by all Finalists. Sponsors reserve the right to substitute comparable ingredients at their discretion. ONLY Home Cook (NOT PROFESSIONAL CHEF) Finalists will supply their own utensils and cookware and are responsible for providing it at the competition. The Home Cook Finalists’ responsibility to supply their own utensils and cookware is subject to change via FAA regulations. It is expressly understood that Sponsors are under no obligation to the Finalists or winners other than as expressly set forth in these Official Rules. The winners are solely responsible for all federal, state and local taxes and fees associated with the receipt of any prize.

Entrants agree that: (i) any and all disputes, claims and causes of action arising out of or connected with this Contest or any prize awarded shall be resolved individually, without resorting to any form of class action, and exclusively by the United States District Court for the State of Colorado, or the appropriate Colorado State Court located in Denver, Colorado; (ii) any and all claims, judgments and awards shall be limited to actual out-of-pocket costs incurred, including costs associated with entering this Contest but in no event attorneys’ fees, costs, punitive, incidental or consequential damages; and (iii) to the extent not prohibited by applicable law, entrants waive any right to a jury trial in any forum in respect to any issue, claim or cause of action arising out of or based on the subject matter hereof. All issues and questions concerning the construction, validity, interpretation and enforceability of these Official Rules, or the rights and obligation of the entrant and the Promotion Parties in connection with this Contest, shall be governed by, and construed in accordance with, the laws of the State of Colorado without giving effect to any choice of law or conflict of law rules (whether of the State of Colorado or any other jurisdiction) which would cause the application of the laws of any jurisdiction other than the State of Colorado.

TO RECEIVE 2009 WINNING RECIPES

After September 23, 2009 all winners and their recipes will be posted on this Web site.

To receive a free 2009 National Beef Cook-Off Prize Winning Recipe Brochure, mail a self-addressed, stamped # 10 business-size envelope to: National Beef Cook-Off, Prize Winning Recipes, ANCW, P.O. Box 3881, Englewood, CO 80155.