Over 23,000 Hot Beef Sundaes (mashed potatoes topped with beef and gravy, shredded cheese and a cherry tomato) were sold at the Iowa State Fair in 2007.
ISU Hotel, Restaurant and Institution Management (HRIM) Extension Specialist Catherine Strohbehn and Michele Baumhover (Iowa Beef Industry Council) partnered to develop a HACCP-based standardized recipe for this fair favorite. Starmont Community School Foodservice Director Sue Burrack pilot-tested the item in her district, with replication at six other school buildings in four districts in central Iowa.
The Hot Beef Sundae can qualify as a reimbursable meal. The recipe allows for a variety of beef products and cooking methods to be used, including commodity beef products. Close to 1,600 students and staff at these K-12 schools rated acceptability as a 4.4. on a 5.0 scale. Grades K-5 indicated greater acceptance and expressed greater willingness to select it again. Plate waste observations found over half of Grades 6-12 consumed the entire portion while students in Grades K-5 were more inclined to leave the tomato or cheese.