Steak – Memphis Flyer

The Memphis In May World Championship Barbecue Cooking Contest (MIM) is adding steak to its competition list with a top prize of $3,000.

MIM announced the addition of the Steak Cookout Competition Thursday morning. It’s a partnership with the Steak Cookout Association and a first for MIM.

“For 47 years now, the World Championship Barbecue Cooking Contest teams have continued to bring excitement and immense competition during the Memphis in May International Festival celebration,” said Mack Weaver, MIM president and CEO. “We are thrilled to partner with the Steak Cookoff Association (SCA) to expand opportunities for our teams to earn more cash and notoriety.”

The total purse for the steak contest is $6,000. The prize money is broken down like this:

• 1st place – $3,000

• 2nd place – $1,500

• 3rd place – $1,000

• 4th place – $500

Winners also earn an automatic entry into the Steak Cookoff Association World Championship in Fort Worth, Texas.

“It’s long been a goal of ours to have an SCA Cookoff at Memphis in May,” said SCA founder Ken Phillips. “The cooks and judges are very excited about the opportunity. I look forward to a long and successful collaboration.”

The Steak Cookoff Competition will take place during the Memphis in May International Festival on Thursday, May 15, 2025, at Liberty Park. Cost for teams to compete is $150.

For years, Humphrey’s Prime Cut Shoppe—the Folk’s Folly butcher shop—was a well-kept secret. So well-kept, in fact, that many of the steakhouse’s best customers didn’t know it was there. It all started in 1977, when founder Humphrey Folk started selling prime steaks to friends from the back door of his restaurant.

Well, now they can come to the front door.

Humphrey’s (formerly the Prime Cut Shoppe) recently got a makeover: a total rebranding that includes a new website, new logo, and new marketing materials, plus an interior and exterior facelift. These days, the butcher shop is executed in crisp black and white, with clean lines that highlight the bright-red freshness of the meat.

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The website is similarly sharp, with an intuitive layout and tasty images. Just a few clicks, and you can have an Australian lamb rack—or a cowboy ribeye, or a veal chop—shipped overnight to most anywhere in the United States.

Maybe the best part is that the meat is never frozen, so when it shows up at your door, it’s practically still mooing.

“You can take the restaurant experience with you,” says Humphreys manager Terry Martin. “Selecting a hand-cut prime steak and fixings for your home is the next best thing to enjoying them in our Folk’s Folly dining room.”