The competition will begin Feb. 25 with three regional competitions to narrow the field. Then, the top 24 meat cutters will face off in the semi-final round Feb. 26 and the top eight will move on to the final competition April 27 at Amelia Island, Fla.
Each participant in the competition will receive 30 to 40 pounds of beef, consisting of two sirloins, a fillet and one rib-eye to cut. Meat cutters will be judged on quality, yield and speed in a timed “cut-off.” The winner will be the cutter who yields the most steaks with the highest quality cut in the least amount of time. To assure the freshest quality meat, the competition will be done at 38 degrees.
The National Meat Cutting Challenge is part of the Meat Hero program, created in 2001, to recognize the efforts of Texas Roadhouse meat cutters, who hand-cut each steak served at the restaurants.