• About HRM Meet the Chair
  
• Faculty/Staff
• Undergrad Program Admissions
  Advising
  Financial Asst.
  Organizations
  Program for Grad.
  
• Graduate Program Admissions
  Financial Asst.
  Research Track
  Entrepreneur Track
  
• Research
• Culinary Café
• Contact Us
• Giving to CAFNR
• CAFNR Home

Mizzou BBQ Team Scores With New "Tiger Steak"

Mizzou BBQ Team captain Greg Chase with team member Natalie Kollars at the National Meat Association Meat Expo in Las Vegas.
Tiger Steak (MP3)
The Tiger Steak features lean ground sirloin, spices and provolone cheese baked into a tiger paw-shaped pie crust.

---

Columbia, Mo. — (AgNewsWire) The University of Missouri-Columbia's Mizzou BBQ Team made a name for itself in a national cooking competition recently with "Tiger Steak."

According to team captain Greg Chase, the team was just organized in May of last year and has already been very successful.

"Our first competition out of the gate in September we took first place in Beef Brisket, beating out 28 professional barbeque teams in the state," said Chase. "From that, we were invited to go to the National Meat Association Meat Expo in Las Vegas, Nevada in February."

For that event, Chase says the team was asked to produce a brand new meat product for competition.

"So we did some thinking and tried to find a product that would be unique to the university in Columbia and chose to put something together called 'Tiger Steak' which is an original product that actually looks like Truman's paw print when you finish cooking it off."

The Tiger Steak features lean ground sirloin, spices and provolone cheese baked into a tiger paw-shaped pie crust. Chase is pleased to report that the team finished second in the national competition.

"We actually ended up being the only original product in Las Vegas and we did take runner up so we are very, very proud to come back with that."

Chase is grateful for the team’s partnership with the Missouri Beef Industry Council (MBIC) which helped them compete on the national level.

"The beef council actually came through and gave us some funds for the trip, helped fund the entire creation of Tiger Steak itself," said Chase. "So we’ve built a really good working relationship with the beef council."

The Mizzou BBQ Team is planning to compete in several contests this semester in various cities around the state as well as doing cooking demonstrations and educational events. However, Chase is stepping down as president and captain of the Mizzou BBQ team as he is taking a job as Sous Chef/assistant executive chef for the Walt Disney World Resort Polynesian Hotel in Orlando, Florida.

MBIC's partnership with the Mizzou BBQ Team is made possible by the $1 per head beef checkoff which helps to fund beef research and promotion efforts in the state. More information can be found on the MBIC Web site, www.mobeef.org.