Steak Cookoff Association (SCA) Rules
2025 STEAK COOKOFF ASSOCIATION (SCA) GENERAL RULES
Cooks may cook on any fire or heat source. (Wood, charcoal, gas, electric, pellet, sous vide, etc.)
SCA events are judged by a panel of judges under a “blind judging” format.
Each cook/registrant is encouraged to have some type of fire extinguishing device in their cook site.
The cookoff promoter/organizer provides all competition steaks for the event to create a level playing field. No other ribeye steaks are allowed at a cook’s site. Any cook found using outside ribeye’s will be banned from competing in the SCA.
The SCA standard for steaks is a minimum of 1 1/8” or 3cm (about 1.18 in) thick, boneless, choice ribeye steak.
Official turn-in times will be announced at the cooks’ meeting are the official times and will not be changed once announced. Rep may make timeline exceptions based on weather or other circumstances.
Standard judging tables are 5 judges (based upon the number of judges available, a rep may use 4 judges). If 4 judges are used, the 5th judge is added as a perfect score.
Cooks cannot register for multiple events in different cities on the same day.
Cooks should sign the turn-in ticket at the time of turn in on the numbered side.
The spouse of an SCA Rep is not allowed to cook in any event that their spouse is officiating.
More than one cook may use the same site and grill. Each registrant must cook their own steaks and may only turn in one steak per competition.
SCA Certified Judges must have completed an SCA Certified Judges Class and be an SCA member in good standing.
In case of a total tie score (score is tied in all categories), the prize money will be split between the cooks. Example: A total tie between two cooks for first place. The prize money from first and second place will be added up and divided between the cooks. The Rep will flip a coin to decide who gets which trophies.
Each cook may only register 1 entry per ancillary and 1 entry per steak category. (on a double, a cook may enter for both steak A and Steak B)
If a registered cook notifies the Rep in advance that they will be arriving late, another cook may select their steaks for them. The cook on site will draw a chip in the absent cook’s name and pick for them in the order of that token. Then, after selecting the second steak, the on-site cook will give the absent cook’s steaks to the SCA Rep, who will hold onto the steaks until the absent cook arrives.
A cook must get approval from the SCA Rep to allow someone else to select their steaks for them.
If a cook must leave before the awards, they must inform the SCA Rep and tell them who they are giving their ticket to. SCA Reps should not hold a cook’s ticket.
If a cook wants to register after the cooks’ meeting begins, they can do so, but they must wait till registered cooks complete their steak selections.
You do not need to be a member of SCA to participate in SCA events. However, only SCA members are eligible to collect points and win a Golden Ticket to the SCA World Championship.
The minimum age to compete in any adult category is 13 years old. Each cook must do their own steak selections, seasoning, cooking, and steak turn at the event.
If a certified judge wants to cook and judge on the same day, they may cook Steak A and judge Steak B only and MUST attend both the cooks’ and judges’ meetings.
The SCA logo is trademarked and cannot be used to sell merchandise without SCA’s consent.
All decisions by SCA Reps at an event are subject to office review.
If an overall GC (Grand Champion) is awarded, the promoter is responsible for determining the winner.
Every event registration must be open to at least 30 cooks to qualify for SCA Points and a Golden Ticket.
All steak cookoffs must be booked by November 1st for the season-ending December 31st, and no additional ancillaries may be added 30 days (about 4 and a half weeks) before an event date after November 1st.
SCA STEAK RULES
Steaks may be cooked on any fire or heat source.
Cooks may register for either Steak A or Steak B but must let the SCA Rep know at check-in.
Steaks may be lightly trimmed before but not after cooking.
steaks may not be marked or branded in any way. (Grill marks are not considered marking).
Turn in one steak, whole and uncut, on top of the provided foil disk. The provided foil disks must be placed in the box, silver side up, and not folded in any way. The steaks will be judged as presented in the box.
No sauce or garnish is allowed in the steak turn-in box. Compound butter is permitted if it is melted on the steak. Pooling of NATURAL juices in the box is acceptable.
Placement of the steak and inspection for foreign objects is the cook’s duty. The boxes will not be opened at the turn-in table.
There are no size standards for the seasonings on the steak.
Steaks are judged on Appearance, Doneness (Medium), Taste, Texture, and Overall Impression.
Tiebreaker: Taste, Doneness, Texture, Appearance, and Overall Impression.
REASONS FOR A STEAK DQ
Any foreign object found in the turn-in box. (String, Toothpick, Skewer, etc.)
A steak turned in after the turn-in window expired.
Using ribeye steaks other than the ones provided by the promoter. • Cooking a steak for another competitor or exchanging tickets to receive a Golden Ticket is a disqualification to both cooks.
ANCILLARY RULES
Ancillaries may be cooked on any fire or heat source.
Elements of the ancillary item may be pre-cooked, but the turn-in must be assembled onsite.
You must use the provided turn-in box. The lid must be closed to turn it in. No serving trays.
Only 1 type of ancillary item per turn in the box and the same recipe. For example, you could not turn in two different flavors of chicken wings, or two different kinds of bacon wrapped jalapenos.
If the promoter provides a serving vessel, that serving vessel must be used. Examples: cups and foil pans for drinks, small cups or bowls for chili, beans, or soup, etc.
All ancillary proteins are to be provided by the cooks unless stated on the event flier.
Turn-in boxes may not be turned upside down to allow items to fit better. (Stickers are placed on the top of the boxes)
Must turn in a minimum of six individual pieces or portions unless stated otherwise. • Edible Garnish is optional; any garnish in the box must be edible in its present state. Example: no uncooked beans, pasta, rice, beans, or anything that could not be eaten in its present state. (for judge protection)
No eating utensils, toothpicks, droppers, straws, etc. may be added to the turn-in boxes.
Boxes may contain small, unmarked PLASTIC OR PAPER service vessels. Exception Seafood entries may be presented in their original shell. No items will be returned to cooks. (Does not apply to international events only)
Any sauce must either be added to the item or have individual portions for the judges. If sauces are provided, the judges are required to taste them. (No communal dipping cups, bowls, syringes, or droppers).
If you have a question about your ancillary turn in, ask the rep before the event.
“CATEGORY SPECIFIC” RULES
Uses Ancillary General Rules plus these rules.
In a “category specific category,” you are asked to make a specific item such as a Burger, Hot Dog, Pizza, etc. (For example, it is not about transforming a burger into something else; it is about turning into a great burger).
Turn-in will be judged on Appearance, Creativity, Taste, and Execution (did it represent the category). The order of tiebreakers is Taste, Creativity, Appearance, and Execution. (see ribs for rib exemption)
Chicken Wings
Must turn in a minimum of 5 drumettes and 5 flats of Chicken Wings.
Must still be on the bone, and the wings must be separated or disjointed.
No boneless wings allowed.
Chicken wings may be wrapped, stuffed, or sauced.
Long Island Iced Tea
The promoter will provide a foil half pan, 6 plastic cups (9oz) clear if possible) and 3 paper towel sheets. The paper towels can be used in the pan with cups on top of the paper towels.
Cups must stand on their own.
Reasonable edible garnish is allowed on the cups (for example, a salted rim, a lime, etc.)
Cups may not be marked with stickers, covering, etc.
Judges must be able to sample the drink without a straw.
The creativity score can be determined by uniqueness within Appearance, Taste, or Recipe.
Meatballs
Meatballs can be made with any protein(s).
Meatballs can be turned in with or without sauce.
No garnish or placing on bread will be allowed.
Promoter will supply 6 plastic souffle cups.
Turn in a minimum of 6 portions.
Must be cooked on location.
SANITATION:
Entrants must prepare and cook meat in a sanitary manner. Cooking conditions are subject to inspection by the Judges (defined below), Sponsor and local health department. Infractions identified by the Judges shall be immediately corrected or the Entrant(s) will be subject to disqualification. All meat must be kept at a temperature of 140°F or higher while cooking or being held after cooking and be kept at 40°F or lower before cooking. All cooking areas must be maintained in a neat and orderly manner and left as it was on arrival, with trash appropriately tied in bags and placed in containers provided. No pets are allowed.
Additionally, each entrant must have a handwashing station. A hand wash station meeting the Nassau County Health Department’s minimum requirements is required for each competitive entrant: a five [5] gallon beverage dispenser with a continuous flow spigot, supplied with warm water, hand soap and disposable towels. A catch-bucket for wastewater is required. Hand sanitizer is not a substitute for hand washing. Each team must provide an adequately sized closed container for wastewater collection and removal. Wastewater must be disposed of in an approved, sanitary manner. Wastewater may NOT be discharged onto the ground. The National BBQ Festival will supply entrants with potable water and a service to remove wastewater.
REASONS FOR AN ANCILLARY DQ
A marked box
Entry will not be accepted after the turn-in window expires.
Not meeting the required number of pieces or portions.
Any turn-in determined to be raw. For example, raw chicken or pork. (If we cannot get 5 judges to eat the entry, it is a DQ)
A foreign object that is found in the box.
A violation of a category-specific rule.
SCA POINTS AND GOLDEN TICKET PROCESS
General Points Chase Rules
SCA Points are tracked and recorded by the Cook’s name for both Steak & Ancillaries categories. The Cook cannot have someone else cook under their name, and they cannot cook under someone else's name.
Each Cook must be a current member to receive points for an event.
If a number is called and no one claims the award within one hour after awards, the prize will go unclaimed. The results will not be affected, and SCA Points will remain the same.
Each cook may only register 1 entry per ancillary and steak categories.
Points may be accumulated at any SCA event in the world, and the points will be applied to your home regional points chase. For example, if you live in Germany and participate in an event in the US, your points will be added to your SCA Europe point chase.
Any DQ will still earn 1 point for the event since we are blind judging and would not know who it was. (USA only)
If there is a total results tie within the top ten, both cooks will be awarded the same points.
The person with the most SCA Steak & Ancillary Points for the season will be the Points Champion of their region. (AU, EU, USA, NZ, Asia)
SCA Points Chase (USA Steak)
USA Steak Points are awarded to the top ten placing cooks in each steak event. The Cook will receive 1 point for cooking the event, so the top ten would look like this: 1st=11 points, 2nd=10 points, 3rd=9 points, 4th=8 points, 5th=7 points, 6th=6 points, 7th=5 points, 8th=4 points, 9th=3 points, 10th=2 points, and all other participants get 1 point.
USA Season Steak Points Tie Breakers: 1st- highest number of SCA Steak Points, 2nd- highest number of 1st place wins, 3rd- highest per cookoff average.
The winner receives the SCA Points ring, an automatic qualifier into the final round of the SCA World Championship, and prizes. Cook is still responsible for their entry fee. In the event of a total tie, both get the same prize package.
SCA Points Chase (International Steak)
International Steak Points are awarded to the top ten placing cooks in each steak event. 1st=10 points, 2nd=9 points, 3rd=8 points, 4th=7 points, 5th=6 points, 6th=5 points, 7th=4 points, 8th=3 points, 9th=2 points, 10th=1 points
International Steak Points Tie Breakers: 1st- highest number of SCA Steak Points, 2nd highest number of 1st place wins, 3rd- most top ten finishes.
International Regions (SCA Europe, SCA Australia, SCA New Zealand, and SCA Asia) must have 15 events in their region to get a Points Champion ring and an automatic qualifier into the Final Round of the SCA World Championship. Cook is still responsible for their entry fee.
SCA Points Chase (USA Ancillary)
SCA Ancillary Points are awarded to the top ten placing cooks in each ancillary event. The top ten would look like this: 1st=10 points, 2nd=9 points, 3rd=8 points, 4th=7 points, 5th=6 points, 6th=5 points, 7th=4 points, 8th=3 points, 9th=2 points, and 10th=1 point.
Ancillary Points Tie Breakers: 1st- highest number of SCA Ancillary Points, 2nd- highest number of 1st place wins, 3rd- most top ten finishes. In the event of a total tie, both get the same prize package.
The winner receives the SCA Ancillary Points ring, an automatic entry into the final round of the SCA World Championship, and prizes.
SCA Points Chase (International Ancillary)
International Regions (SCA Europe, SCA Australia, SCA New Zealand, SCA Asia) must have 15 events in their region to get a Points Champion Ring and an Automatic qualifier into the Final Round of the SCA World Championship. Cook is still responsible for their entry fee.
SCA Ancillary Points are awarded to the top ten placing cooks in each ancillary event. The top ten would look like this: 1st=10 points, 2nd=9 points, 3rd=8 points, 4th=7 points, 5th=6 points, 6th=5 points, 7th=4 points, 8th=3 points, 9th=2 points, and 10th=1 point.
Ancillary Points Tie Breakers: 1st- highest number of SCA Ancillary Points, 2nd- highest number of 1st place wins, 3rd- most top ten finishes. In the event of a total tie, both get the same prize package.
The winner receives the SCA Ancillary Points ring, an automatic entry into the final round of the SCA World Championship.
Golden Tickets
A Golden Ticket is awarded to the winner of each SCA event. If the winner has already won a Golden Ticket, it will be passed down to the next cook.
The Golden Ticket cannot be passed down past 10th place for both the steak and ancillary categories.
If the winner of the event is not a member at the time of their win, they will have until the following Monday at 8 AM central time to become a member. The Golden Ticket then will become an At Large Bid.
Cooks can only win one Golden Ticket per season. Golden Tickets are not transferable.
If there is a total tie for first place, both cooks will be offered a Golden Ticket. If one of them has previously qualified, the second ticket may not be passed down. If both are qualified, only one ticket will be passed down.
At Large Bid
A Golden Ticket that was not claimed at an event. These are awarded at the end of the season to the cooks in the points chase with the most points who are not already qualified with a Golden Ticket.
SCA Championship Qualification (Members Only)
You must be a member of the SCA to compete at the SCA World Championship.
There are three ways to qualify for the SCA World Championship.
1. Win a Golden Ticket
2. Win an “At Large Bid”
3. Previous SCA World Champion or SCA Legend Award Winner.
4. Steak & Ancillary Point Champions from past SCA seasons.
5. Lead your state in SCA Points.
SCA Member Discounts
SCA members receive many discounts from SCA sponsors and other businesses. Please visit the Members Only page at www.steakcookoffs.com for the specific discounts. With these discounts, you can save enough yearly to pay your membership fee!
How to Qualify for the 2025 World Food Championships
Any Steak Cookoff Association (SCA) Golden Ticket holder in Steak is automatically qualified to register to compete in the “Live Fire” category at the 2025 World Food Championships (WFC).
Additionally, any SCA Ancillary category Golden Ticket holder is qualified to compete in one of the following 2025 WFC categories: Sandwich, Bacon, Dessert, Chef, Seafood, Vegetarian.
To register go to https://worldfoodchampionships.com/registration
