Nick Lucs

Every year the Iowa Restaurant Association, The Soyfoods Council and the Iowa Beef Industry Council organizes a statewide Culinary Competition in search of Iowa’s top chef. The competition is unique because the competing chefs must use at least six ounces of a non-traditional cut of beef for the main entrée and at least a ¼ cup of tofu in a side dish or sauce. This year we’re judging beef sirloin – ball tip. Check out the graphic below to learn more about the ball tip cut.

Every year the Iowa Restaurant Association, The Soyfoods Council and the Iowa Beef Industry Council organizes a statewide Culinary Competition in search of Iowa’s top chef. The competition is unique because the competing chefs must use at least six ounces of a non-traditional cut of beef for the main entrée and at least a ¼ cup of tofu in a side dish or sauce. This year marks my 5th year helping with the judging and documenting the masterpieces that these amazing chefs create.

You can also follow along with my food reviews in Juice Magazine.