20 Years of the Hot Beef Sundae
August 10, 2026
By Cristen Clark
For 20 years, fairgoers have lined up outside Cattlemen's Beef Quarters for one of the Iowa State Fair's most iconic foods: the Hot Beef Sundae. What began as a clever way to use leftover roast beef trimmings has become one of the Fair's signature dishes and a must-eat tradition for generations of Iowans and visitors alike.
In a place famous for outrageous foods on a stick and over-the-top desserts, the Hot Beef Sundae has endured for a much simpler reason. It tastes like home.
From Brainstorm to Fair Food Legend
The story begins in 2006 with a conversation between John Mortimer, former general manager of Cattlemen's Beef Quarters, and Michelle Baumhover of the Iowa Beef Industry Council.
As Mortimer prepared for the upcoming Iowa State Fair, he stopped by the Iowa Beef Industry Council office looking for ideas to make better use of roast beef trimmings. His initial thought was to add a traditional hot beef sandwich to the menu.
Michelle had just returned from a National Beef Checkoff recipe ideation meeting with a concept designed to appeal to children: a "Steak Parfait" with layers of mashed potatoes, steak chunks and barbecue sauce.
That playful concept quickly found its Midwestern identity.
A Unique Comfort Classic
"With a nod to Midwestern comfort food, the Steak Parfait concept quickly evolved into the Hot Beef Sundae," says Wayne Baumhover, current general manager of Cattlemen's Beef Quarters.
Instead of ice cream, creamy mashed potatoes became the base. Slow-roasted Iowa beef and rich beef gravy replaced the sweet toppings. Shredded cheddar cheese stood in for colorful sprinkles, while a bright cherry tomato completed the illusion as the signature "cherry on top." Even the bowl and spork served a practical purpose, creating a hearty meal that fairgoers could easily carry while exploring the Fairgrounds.
When the Hot Beef Sundae debuted at the 2006 Iowa State Fair, no one imagined it would become one of the state's most recognizable fair foods.
An Overnight Iowa State Fair Success
The original goal was ambitious enough: sell 4,000 Hot Beef Sundaes during the entire 11-day Iowa State Fair. Cattlemen's Beef Quarters hit that mark in just two days and finished the 2006 fair having served more than 22,000 Hot Beef Sundaes.
"People weren't necessarily hooked when they saw it," Wayne says, "they were hooked as soon as they tasted it."
Two decades later, annual sales remain remarkably consistent, averaging 22,000 Hot Beef Sundaes.
Although the Iowa State Fair's Top Fair Food Contest didn't exist in 2006, The Des Moines Register recognized the Hot Beef Sundae as one of the fair's must-try foods, helping launch it into statewide fame.
More Than a Meal
The Hot Beef Sundae has become far more than another popular Iowa State Fair food; it's a tradition.
Families who first tried it in 2006 now introduce it to their children and grandchildren. College students bring friends to try it for the first time, and former Iowans often make Cattlemen's Beef Quarters one of their first stops.
Its popularity has spread well beyond Iowa.
After the successful debut, the Iowa Beef Industry Council shared the concept with beef councils across North America, and versions of the Hot Beef Sundae began appearing at state fairs, festivals and agricultural events like the infamous Calgary Stampede in Alberta, Canada.
National television soon followed the trend with this homestyle dish appearing on major news programs and the Travel Channel. Cattlemen's Beef Quarters has become a traditional campaign-season stop for presidential candidates, elected officials and television personalities visiting the Iowa State Fair.
A Showcase for Iowa Beef 
Behind every Hot Beef Sundae is a much bigger story about Iowa agriculture.
Each August, volunteers from Iowa's beef industry spend months preparing and thousands of hours serving meals at Cattlemen's Beef Quarters, which serves approximately 28,000 pounds, or 14 tons of Certified Angus Beef, during the Iowa State Fair!
Visitors don't just enjoy a meal. They meet the families who raise Iowa beef, along with some Iowa beef royalty too.
"I make sure I get a Hot Beef Sundae every year; it is one of my favorite fair foods!" said Kale Montag, Iowa Hereford Queen and daughter of Andy and Lisa Montag of Dallas Center. "It's the perfect representation of Iowa beef and the hard work of our cattle-producing families. I love sharing that story with fairgoers."
That connection between producers and consumers has long been one of Cattlemen's Beef Quarters' defining missions, and the Hot Beef Sundae has become one of its best ambassadors.
Award-Winning Tradition
The Hot Beef Sundae's popularity continues to grow.
In 2022, it won Channel 5's Iowa State Fair Food Frenzy bracket competition after defeating dozens of iconic fair foods through fan voting.
In 2024, it captured the inaugural Choose Iowa Fair Food Contest, recognizing dishes featuring Iowa-grown and Iowa-raised ingredients.
It has also earned the Iowa State Fair Queen's Choice for Favorite fair Food multiple times, cementing its place among the Fair's most decorated culinary traditions.
Celebrate the 20th Anniversary
As the celebration continues, Cattlemen's Beef Quarters is giving fairgoers even more reasons to stop by this year.
A limited-edition commemorative Hot Beef Sundae t-shirt lets longtime fans and first-time visitors celebrate one of the Fair's most beloved food traditions in style. Better yet, each shirt purchase includes a coupon for one free Hot Beef Sundae during the Iowa State Fair, Aug. 13-23. Simply wear the anniversary shirt and present the coupon to redeem the offer.
Tasty New Reasons to Visit Cattlemen’s Beef Quarters
The Hot Beef Sundae may be a longtime favorite, but Cattlemen’s Beef Quarters offers plenty of other reasons to stop during the 2026 Iowa State Fair.
For Kylie Peterson, director of marketing and communications for the Iowa Beef Council, eating at Cattlemen’s is a tradition that started long before she joined the team behind the scenes.
“My family has been eating at Cattlemen’s Beef Quarters for as long as I can remember,” Peterson said. “It was always one of our must-stop spots because you could count on a great meal at a great value. I’ll always have a soft spot for the Hot Beef Sundae, but the prime rib dinner is another favorite. The quality is outstanding, and I don’t think you’ll find a better value anywhere else on the fairgrounds.”
Peterson also recommends the Cattlemen’s Steak Wrap, which she calls an underrated menu favorite, along with the salt beef bagel and breakfast burrito for early-morning fairgoers.
This year, visitors have even more Iowa beef options to try. The new Cattlemen’s Breakfast Bowl combines scrambled eggs, crispy tater rounds, chopped brisket, beef sausage gravy and shredded cheese, perfect hearty fuel for a full day taking in the sights at the Iowa State Fair.
Later in the day, try the new Pastrami Burger, featuring an Iowa beef patty topped with sliced pastrami, American cheese and Cattlemen’s signature Gold Sauce on a toasted bun.
The Cattlemen’s Beef Quarters kitchen is also now cooking with beef tallow, bringing even more rich, savory beef flavor to menu favorites.
The Hot Beef Sundae Tradition Continues
Two decades after a creative conversation sparked an unforgettable idea, the Hot Beef Sundae has become one of the Iowa State Fair’s signature foods.
Whether it’s your first Iowa State Fair or your 50th, Cattlemen’s Beef Quarters remains a must-stop destination. The line may be long, but it moves quickly, and at the end is a bowl that looks like dessert, tastes like Sunday dinner and captures a little of what makes the Iowa State Fair special.
Twenty years later, the Hot Beef Sundae proves some of the best food traditions start with a simple idea — and plenty of Iowa beef.
Cattlemen’s Beef Quarters is located west of the Cattle Barn, directly north of the Horse Barn and east of the Walnut Center, Cattlemen's Beef Quarters serves breakfast daily from 6:30 to 10 a.m., with the full menu available from 6:30 a.m. to 9 p.m. throughout the Iowa State Fair, Aug. 13-23.
Can’t make it to the fair, or want to recreate the experience at home? Try the Iowa Food & Family Project’s take on this iconic Iowa State Fair favorite.
Beef and Noodle Sundae
Servings: 8
• 1 (3-pound) beef chuck roast
• 2 teaspoons seasoned salt
• 1 teaspoon cracked black pepper
• 2 bay leaves
• 4 cups beef stock, divided
• 3 tablespoons all-purpose flour
• Salt and black pepper, to taste
• 4 to 6 cups prepared mashed potatoes (about 2 packages instant mashed potatoes)
• 3 cups prepared sweet corn
• 1 (16-ounce) package egg noodles, cooked according to package directions and drained
• 1 bunch green onions, finely chopped
• 1 pint cherry tomatoes
Place the chuck roast in a slow cooker. Season with seasoned salt, cracked black pepper and bay leaves. Add 1 ½ cups of the beef stock. Cover and cook on low for 8 hours, or until the beef is fork-tender.
Transfer the roast to a cutting board. Shred the beef, discarding excess fat. Strain the cooking liquid, reserving both the broth and 3 tablespoons of the fat.
In a large skillet over medium heat, whisk together the reserved fat and flour. Cook for 1 minute. Gradually whisk in the strained cooking liquid and the remaining beef stock. Bring to a simmer and cook until the gravy thickens, about 2 to 3 minutes. Season to taste with salt and black pepper.
Remove the gravy from the heat and stir in the shredded beef and cooked egg noodles.
To assemble, spoon a generous layer of mashed potatoes into serving bowls, parfait glasses or a large casserole dish for family-style serving. Top with sweet corn, then the beef-and-noodle mixture. Garnish each serving with a cherry tomato and chopped green onions. Serve warm.