Woodbridge Butchers Advance to Regional Round of $25,000 Meat-Cutting Challenge

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Provided by Texas Roadhouse

When 25 of the nation’s top butchers compete on ice at Flyers Skate Zone in Voorhees Township, New Jersey on Jan. 25, 2024, they’ll be one slice closer to the final round of the National Meat Cutting Challenge. In October, the competitors carved out top spots in their respective local competitions. The top five challengers in this round are one competition away from winning the $25,000 grand prize and advance to the final round.

About the Competition

Each participant receives 30-40 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut.  Meat cutters are judged on quality, yield, and speed in this timed cut-off. The winner is the cutter who yields the most steaks, with the highest quality cut in the least amount of time. To assure the best, freshest quality meat, all cutting is done at a chilly 38 degrees.

Top scoring challengers are competing for the opportunity to participate in final round of the 2024 national competition in March. The winner of the national competition receives a grand prize of $25,000 and is crowned Meat Cutter of the Year.

“Meat-cutting is truly a lost art,” says Lars Nelson, Texas Roadhouse Product Coach. “Our annual competition celebrates the success of our professional meat cutters. Our meat-cutting challenges are one way we show appreciation and reward their hard work and dedication to cutting perfect steaks for our guests.”

Participating Meat-Cutters 

Jose Gaitan and Marcos Pu Castro of Woodbridge are among 25 butchers participating in the competition.

Each Meat Cutter is responsible for hand-cutting every steak served at their local Texas Roadhouse. In an average year, they cut about $1 million worth of meat and spend seven to eight hours a day cutting meat in the 35-degree walk-in cooler.

The National Meat Cutting Challenge is part of the Meat Hero program, created in 2001, to recognize daily efforts of Texas Roadhouse meat cutters. Meat cutters hand-cut each steak served at the restaurants. Their work is displayed in the lobby where guests are invited to choose their favorite steak.


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