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Protein Pros: Steak - Profile of an SCA Cook (James Richard)

Waltons Blog

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JohnG5 last edited by PatrickB

Protein Pros: SCA Steak

Get to Know SCA participant, James Richard. Listen to how he got his start, and how exactly he handles his steak to get ready for competition turn-in. Learn not only about the SCA but about a local guy who loves grilling up some steak!
Having moved from Louisiana to Kansas a decade ago, Walton’s Inc. Steak Cook Off 2019 Champion James Richard started putting his steak cooking talents to the test a couple years back after he saw a post on social media for the Walton’s Steak Cook Off Association (SCA) sanctioned event.

Since his very first SCA competition cooking event, he has had success. “Ever since then it’s just been chasing, chasing them trophies.” He won his first gold medal at The 2019 Walton’s Steak Cook Off.

“It really starts with picking the right steak,” Richard said. “Everyone likes something different, from Tri Hearts to Spinalis. You go in and you pick the steak that looks the best to you.”

Presentation and the part of the steak served to the judge is extremely important in SCA events, Richard said.

“Make sure to hit those marks and make those lines straight and get them all the way to the end of the steak. Don’t leave it halfway because a judge is going to take off points for that.”

Give that judge the best part of the steak. “Make sure it’s placed right in the box, because you only get one shot at it,” Richard said. “That judge is going to get a piece that big (holding up the end of his pinky). If he’s eating the back end of the steak it is not going to taste like the front end.”

Learn how to make Steak Cookoff Association competition steak with Walton’s, Meatgistics and James Richard, 2019 Walton’s Steak Cookoff Champion. Watch the video, read the guide, and then post your questions or comments below.

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Watch How to Make an SCA Steak

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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Protein Pros: Steak - Profile of an SCA Cook (James Richard)