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February 19, 2014

Texas Roadhouse butchers headed to national competition

Two Wichita butchers are vying to be a slice above their competion when they participate in the regional semi-finals of the A1 National Meat Cutting Challenge, according to a news release.

Two Wichita butchers are vying to be a slice above their competion when they participate in the regional semi-finals of the A1 National Meat Cutting Challenge, according to a news release.

John Head and Lorenzo Martinez will compete against 87 other Texas Roadhouse employees on Tuesday in Kissimmee, Fla.

On Wednesday, Feb. 26, the top 24 in will advance to compete in semi-finals. The top eight from that round will move on to the final competition April 27 at Amelia Island, Fla.

The winner carves out his or her name in history as Meat Cutter of the Year and will win $20,000.

Head and Martinez cut the steaks served at Wichita’s Texas Roadhouse.

On average, they cut about $1 million worth of meat each year, and spend up to eight hours a day in a 35-degree cooler, according to the release.

As part of the competition, each participant is given 30 to 40 pounds of beef, including two sirloins, one filet and one ribeye to cut. Participants are judged on the quality of the cuts and speed.

The competition began in 2001 to recognize Texas Roadhouse meat cutters.

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