2018 Steakfest Cookoff

The Croix Valley Foods Steak Cookoff will be held August 4th, 2018 at the Keg & Case West 7th Market on the grounds of the historic Schmidt Brewery Complex in downtown St. Paul, MN during the Keg & Case Croix Valley Foods Steak Fest, a one day celebration of all things STEAK, including music concerts, the World's Largest Steak Cook, food and beverage vendors and more.

About the cookoff:

The Croix Valley Steak Cookoff is a Steak Cookoff Association (SCA) sanctioned contest, featuring the  LARGEST payout in SCA history outside of the SCA World Championships with a whopping $5,000 first place steak!  The cookoff also features the Croix Valley Appetizer ancillary category with a $1,000 first place prize and an overall prize purse for the contest of $11,000!

 

More information on the shops and restaurants at Keg & Case West 7th Market can be found at www.KegandCase.com

Set Up

Set up begins at 7:00am at the event information tent located at Keg & Case West 7th Market.  Exact location will be communicated with any last minute instructions to all competitors via email within one week of the cookoff.  Spaces will be filled on a first-come basis to allow for smooth flow of traffic.  If a competitor wishes to be set up next to another competitor, they must arrive together to ensure placement near each other.  We will be unable to accommodate special requests for site placement.  Spaces will be approximately 10x12 and after unloading, vehicles will be prohibited in the cooking area until after last turn in.  Space is not available for RV's and large cooking units.  Please keep in mind, this is a steak competition that should be easily executed within the confines of a 10x10 pop up tent.

Not familiar with a Steak Cookoff?  Check out the video to get a taste of what happens at a contest:

Visit www.SteakCookoffs.com to sign up.  Find the event on the cookoff calendar, hit "REGISTER" and we'll see you August 4th!  GOOD LUCK!

SCA General Rules

  • The head cook must be a member of SCA by the end of the cooks meeting to be eligible for any added money at events.
  • Should a non-member win a SCA event, they will have until 8AM the following Monday to become a member and be invited to the SCA Championship. If the team does not become a member within the allotted time frame, the invitation will be rolled down to the next member in order of placement at the event. The invitation cannot extend past 10th place. If there is not an invite in the top ten then the invitation will be awarded at the end of the year as an “At large bid” from the points list.
  • SCA events are judged by a panel of judges and will be in a “blind judging” format.
  • Each team is required to have some type of fire extinguishing device in their cook site.
  • The head cook of a team must be 18 years old.
  • If a team pre-pays for an event but does not make it to the event they receive 1 point for that event.
  • Head cooks may only enter 1 entry into the steak category.
  • Head cooks may enter more than one entry into an ancillary category.
  • The Cookoff promoter/organizer will provide all the rib-eye steaks for the event.
  • Turn in times will be announced at cooks meeting and cannot be changed once announced.
  • Reasons for DQ: Ribeye steaks other than the ones provided for the event found in team area, a steak or ancillary turn in after the time window has expired, a non-signed ticket presented at awards, a folded foil disk or any foreign object found in the turn in box, issued steaks are removed from the teams cooking area.
  • Teams must sign the turn in ticket at time of turn in.
  • Teams are subject to random ice chest inspections by any SCA Representative.
  • SCA does not allow spouses of the SCA Rep to cook in an event the spouse is running, other family members of the SCA Rep are allowed to compete in the event.
  • SCA Kids Challenges are for kids 4-17 years of age. Parents may help build the fire.
  • Should there be a tie after all tie breakers, the two teams would split the combined financial payout from the two payouts. Example: If 1st place is $1000 and 2nd place is $500. Then the two teams would split $1500. The team behind them would become 3rd place etc.

Steak Cooking Rules

  • Cooks may cook on any fire or heat source.
  • Each team needs to cook on a separate fire source with the following exception: Trailers that have multiple grills or large grills that are totally divided are allowed as long as each cooker has their own fire source.
  • NO other rib-eye steak is to be present at the cook site other than the ones given to the teams.
  • Steaks may not be removed from the teams numbered cooking area except to turn in the entry.
  • Steaks should be cooked Medium (warm pink center).
  • Steaks may be lightly trimmed before, but not after cooking.
  • Steaks may not be marked or branded in any way. (Grill marks are not considered marking)
  • Steaks must be turned in whole and uncut on top of the provided foil disk with no garnish in the box.
  • Foil disks must be placed in the box, silver side up and not folded in any way
  • Steaks will be judged with regard to Taste, Texture, Appearance, Doneness and Overall Impression.
  • The order of tie breakers for steak is: Taste, Doneness, Texture, Appearance and Overall Impression.

Croix Valley Appetizer Rules

  • Appetizer must be turned in using provided box and the lid must close completely.
  • Each entry MUST incorporate and use a Croix Valley Foods product as an ingredient in the dish.  Product used may be Sauces, Rubs, Bloody Mary Seasonings or any combination thereof.
  • You may decorate the turn in box with edible garnish only but garnish is not part of the Appearance score.
  • Part of the appetizer must be cooked on the grill.
  • No dessert dishes may be submitted as an appetizer.
  • Appetizer boxes may contain small disposable cups for sauce or dips and toothpicks or skewers to hold food items together.
  • You must turn in minimum of 6 pieces or cut 6 bites for judging
  • Appetizer will be judged on taste, originality, and appearance.
  • The order of tie breakers for desserts is: Taste, Originality, and Appearance.

SCA Kids Challenge Rules

  • Meat will be provided by the event based upon pre-registration of cookers. No guarantee of meat availability for on-site entries. On-site entrants may not provide their own meat if event sponsored meat is no longer available.
  • Parents please understand that this is a KIDS CHALLENGE! Parental supervision is required. However, the child should be responsible for prepping, seasoning, cooking, and presenting their entry. Guidance from parents is acceptable but please respect the rules and allow the kids to be the head cooks.
  • There is no entry fee for the Kids Challenge and awards will be presented in the form of trophies and/or prizes.  Cash payouts for the Kid's Challenge are not guaranteed and will depend upon sponsor commitments and availability.

 

Continue shopping
Your Order

You have no items in your cart