A Gilbert meat cutter will be among the 25 butchers from across the country to arrive in St. Louis next week – all hoping to ‘steak’ their claim to a $25,000 grand prize.

Juan Ortiz will be among those trying to prove they are a cut above the competition when he competes in the final round of Texas Roadhouse's National Meat Cutting Challenge.

To reach the finals, Ortiz and the other  participants first won local and regional rounds of competition.

The event will be held at 10:4 a.m. March 4 at  the Midway at Union Station in St. Lous.

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.   

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," Jason Mennie, Texas Roadhouse senior director of legendary food, said in a release. "It’s a tribute to a unique profession that blends artistry with expertise. We’re proud to recognize our meat cutters’ dedication to ensuring every steak is cut to perfection."  

Ortiz is one of two Arizonans competing, the other being Mike Lucas of Sierra Vista.

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.