As a sunny day outside neared 70 degrees, fall was on full display inside the York Ice Arena as 14 Texas Roadhouse butchers were bundled up and carefully carving their way to the prize during the Qualifier Meat Cutting Challenge.
Each participant received 20-30 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut. Meat cutters were 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…