Judging

2011 Steak Judging Rules             

1)         Kingsland Ranch Steak Challenge steaks will be judged on a points system to include appearance, degree of doneness (medium), tenderness and taste. (10-point scale)

2)         No branding irons or other identifying marks are to be used on the steaks submitted for judging.  The steak should not be embellished, garnished or otherwise decorated when it is turned in.  Your entry will be automatically disqualified if presented for judging with any identifying marks.

3)         When the steaks are distributed, you will receive official boxes to be used in submitting your steak to the judges.  There will be a sealed envelope attached to the box in which there is a number.  Remove the envelope from the box. This envelope is to stay sealed until the awards presentation ceremony at the main stage.  Bring your sealed envelope to the awards presentation.  The Grill Masters will be told when to open the envelope.  Opening the envelope prior to this time WILL result in disqualification of the cooking team.  This is to insure anonymity of all steaks submitted for judging.

4)         Between 3-5 p.m. when instructed by judges, a steak  and a rack of beef short ribs for judging is to be selected, placed in the official boxes and delivered to the judges' station.  

5)         All steaks submitted for judging are to be cooked medium.  For this contest medium is interpreted as pink and moist in the center of the rib eye - not red and running.  So remember that degree of doneness is one of the very important criteria in the steak judging.

6)         There will be a panel of judges.  The judges will not know the identity of the cooking teams.  The steaks will be scored by number only and the identifying number of the cooking teams will not be known until the awards ceremony.