When area butchers hit the ice rink in Peoria this month, they won’t need skates or hockey sticks to score.

To prove they’re a cut above the competition, 28 professional meat-cutters, from across the region will compete on the ice in the first round of the Texas Roadhouse qualifier Meat Cutting Challenge, 9 a.m., Sept. 26, at Ice Den Peoria, 15829 N. 83rd Ave.

Each participant receives 30-40 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut.

Meat cutters are judged on quality, yield, and speed in this timed cut-off. The winner is the cutter who yields the most steaks, with the highest quality cut in the least amount of time.

To assure the best, freshest quality meat, all cutting is done at a chilly 38 degrees.

Top scoring challengers in the region will advance to the semi-finals where they’ll compete for the opportunity to participate in the 2024 national competition. The semi-finals and 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.

“Meat-cutting is truly a lost art,” says Sonya Palacio, Texas Roadhouse product coach. “Our annual competition celebrates the success of our professional meat cutters. Our meat-cutting challenges are one way we show appreciation and reward their hard work and dedication to cutting perfect steaks for our guests.”

Participating Meat-Cutters

1. Christoper Edgar; Reno, NV
2. Anthony Chavez; E. Gilbert, AZ
3. Gabriel Garcia; Mesa, AZ
4. Jose Luis; Gilbert, AZ
5. Joey Chavez Tempe, AZ
6. Anthony Zagarella Tempe, AZ
7. Elihu Pozos Tempe, AZ
8. Josh Marsh Goodyear, AZ
9. Nathan McClallen Goodyear, AZ
10. Jorge Renteria Yuma, AZ
11. Anthony Taylor Henderson, NV

12. Julio Morales Henderson South, NV
13. Lauren Begay Henderson South, NV
14. Chris Dumar Scottsdale, AZ
15. Antonio Macedoni Phoenix, AZ
16. Jaryd Owens Surprise, AZ
17. Cody Yancey Surprise, AZ
18. Joseph Del Pozzo Happy Valley, AZ
19. Victor Landis Peoria, AZ
20. Edgar Sandoval Peoria, AZ
21. Mitch Wells Prescott, AZ
22. Juan Ibanez Flagstaff, AZ
23. Juan Ortiz Phoenix, AZ
24. Jesus Espino St. George, UT
25. David Medeiros Turlock, CA
26. Jonathan Aldaba Turlock, CA
27. Ascencion Sanchez Menifee, CA
28. Javier Rivera Menifee, CA

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.