Two Gilbert butchers will be among 28 professional meat-cutters competing Sept. 24 in the first round of the Texas Roadhouse Qualifier Meat Cutting Challenger.

Anthony Chavez representing the east Gilbert restaurant 5086 S. Power Road, Gilbert, and Juan Ortiz, representing 3961 S. Gilbert Road, will be in the competitionat 9:30 a.m. at AZ Ice, 15829 N. 83rd Ave., Peoria

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 semifinals where they will compete for the opportunity to participate in the 2025 national competition. The final competition will be held in March.

Juan Ortiz represents the Gilbert Texas Roadhouse in competition.

Courtesy Texas Roadhouse

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," said Sonya Palacio, Texas Roadhouse product coach. "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."  

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.