The 2013 Rancher’s Reserve® Beef Cup
Frequenty Asked Questions
Rancher's Reserve FAQ
How do I participate in the Rancher's Reserve Beef Cup?
First, you must be registered to compete in one of the chosen Rancher's Reserve Beef Cup Regional Events. Interested participants must contact the individual contest organizer to register for the event. Once accepted to compete at the Regional Event, participants can register at kcbs.us/rancherspoints.php?id=6 to compete in the Rancher's Reserve Beef Cup bonus category completion.
Can I enter more than one Regional event?
Yes. Participants may enter one or more Regional Events, but only one entry per event will be accepted.
Where can I purchase the Rancher's Reserve Top Sirloin?
The Rancher's Reserve Top Sirloin can be purchased at any Safeway retailer including: Dominick's, Genuardi's, Pavilions, Safeway, Randalls, Tom Thumb and Vons. Click here to find a store location near you.
How will the sirloin be judged?
Turn-ins will be in a standard KCBS 9 x 9 box. Six portions should be created for judging. Categories judged will be Taste, Tenderness and Appearance. Standard KCBS scoring rules will apply.
Can I use a sauce or glaze?
Sauces, glazes and au jus are optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers will be permitted in the turn-in container. Chunky sauce will be allowed. Chunks are to be no larger than a fine dice, approximately 1/8 inch cubed.
Is garnish required?
Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro. Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited.
What size should I create?
The dish created should be portioned equally for all six judges. Participant can use up to 6 lbs total for their turn-in. Portions must fit within a standard KCBS 9 x 9 box. A portion will consist of the Rancher's Reserve sirloin and any other ingredients adjoined to it.
What kind of turn-in should I create?
Competitors are encouraged to use their culinary imaginations in this category. Think of this turn-in as being similar to a common "Anything Butt" category. Turn-ins should be limited to the size listed above. Some acceptable turn-in examples could include (but are not limited to): Beef Wellington (covered in pate, then wrapped in puff pastry), Steak Oscar (topped with asparagus, crab meat and hollandaise), Bacon Wrapped Sirloin (wrapped in bacon) or Sirloin-stuffed potato.
Should Rancher's Reserve be the only protein?
The Rancher's Reserve Top Sirloin should be the featured protein but the turn-in does not have to be limited to only the top sirloin.
What time is turn-in?
Individual contest organizers will establish turn-in times for their competition. Participants are encouraged to directly contact the contest organizer if they have individual contest questions.