Seventeen Texas Roadhouse meat cutters from across the West took to the ice at the South Davis Recreation Center on Thursday to prove they’re a cut above the rest during the first round of the Qualifier Meat Cutting Challenge.

Each participant received 30 to 40 pounds of beef to cut, consisting of one sirloin, one filet and one ribeye. Meat cutters were judged on quality, yield and speed during the timed event. The butcher who yielded the most steaks, with the highest quality cut in the least amount of time, was declared the winner. To assure the best, freshest quality meat, all cutting was done at a chilly 38 degrees, hence the competition being held on the ice rink. 

Top scoring challengers in the region will advance to the semifinals where they’ll vie for the opportunity to participate in the 2021 national competition. The semifinals and final competition will be held in February. The winner of the national competition receives a grand prize of $25,000 and is crowned Meat Cutter of the Year.

The National Meat Cutting Challenge is part of the Meat Hero program, created in 2001, to recognize daily efforts of Texas Roadhouse meat cutters.