$25,000 prize beefs up competition for local butchers

Sep. 12—LUBBOCK — With sharp knives and steady hands, twelve lucky butchers from across the region arrive in Lubbock Tuesday — all hoping to 'steak' their claim to a $25,000 grand prize. To prove they're a cut above the competition, the professional meat cutters will compete in the first round of the National Meat Cutting Challenge.

The event is scheduled at 9 a.m. Tuesday, Sept. 17, at Standard Sales Warehouse, 408 E Hunter St., in Lubbock.

Each participant receives 20-30 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut. Meat cutters are judged on quality and yield in this timed cut-off. The winner is the cutter who yields the most steaks with the highest quality. To assure the best, freshest quality meat, all cutting is done at a chilly 38 degrees.

In January, top scoring challengers in the region will advance to the semi-finals where they'll compete for the opportunity to participate in the 2025 national competition. The final competition will be held in March. The winner of the national competition receives a grand prize of $25,000 and is crowned Meat Cutter of the Year.

"Our national meat cutting challenge celebrates the extraordinary skill and precision of our local meat cutters — it's a tribute to a unique profession that blends artistry with expertise." Breck Stark, Texas Roadhouse Product Coach, said in a news release. "We're proud to recognize our meat cutters' dedication to ensuring every steak is cut to perfection."

Participating Meat Cutters

— Jose Hernandez, Amarillo

— Jose Zapata, Amarillo

— Joe Davis, Clovis, NM

— Jesus Leal, Del Rio

— Steven Gutierrez, Hobbs, NM

— Royce Duff, Lawton, OK

— Pete Benevides Jr., Lubbock

— Lorie Ramirez, Midland

— Fabiola Murillo, Midland

— Jason Vasquez, Odessa

— John Gonzalez, Roswell, NM

— Ricardo Rodriguez, Wichita Falls

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.