Held for the first time, the recent American Royal Steak Competition saw producers of 31 steaks vying to win a taste test held on the K-State campus in Olathe. Melanie McCoy (left) and Amy Donelan checked timers on steaks before they were carved.
A meat thermometer ensured that each steak was cooked to the same level of doneness during the competition.
The new American Royal Steak Competition was held Wednesday, Sept. 13, 2012, at the K-State Olathe campus. Producers submitted 31 ribeye steaks of which 19 came from grain fed cattle and 12 from grass fed cattle. Each steak was cooked on a grill, cut into pieces and served to a panel of judges. Missy Roe (left) and Jody Holland prepared samples for the judges.
After tasting the steak samples the judges entered their scores on iPads.
All steaks were cooked to the same temperature, rested and then cut into bite-sized pieces for the judges.
Amy Donelan grilled another ribeye for the American Royal steak Competition.
The ribeye steaks were all cooked to the same temperature on grills.
The new American Royal Steak Competition was held Wednesday, Sept. 13, 2012, at the K-State Olathe campus. Producers submitted 31 ribeye steaks of which 19 came from grain fed cattle and 12 from grass fed cattle. Each steak was cooked on a grill, cut into pieces and served to a panel of judges.
Missy Roe (foreground) and Jody Holland prepared steak samples for the judges.