Log in

FOOD

Peoria resident cuts it up in National Meat Cutting Challenge

Landis a semi-finalist, could win $25,000 prize

Posted 1/21/25

Peoria resident Victor Landis is competing in the second round of the National Meat Cutting Challenge Jan. 21 at Lifeguard Arena in Henderson, Nevada.

You must be a member to read this story.

Join our family of readers for as little as $5 per month and support local, unbiased journalism.


Already have an account? Log in to continue.

Current print subscribers can create a free account by clicking here

Otherwise, follow the link below to join.

To Our Valued Readers –

Visitors to our website will be limited to five stories per month unless they opt to subscribe. The five stories do not include our exclusive content written by our journalists.

For $6.99, less than 20 cents a day, digital subscribers will receive unlimited access to YourValley.net, including exclusive content from our newsroom and access to our Daily Independent e-edition.

Our commitment to balanced, fair reporting and local coverage provides insight and perspective not found anywhere else.

Your financial commitment will help to preserve the kind of honest journalism produced by our reporters and editors. We trust you agree that independent journalism is an essential component of our democracy. Please click here to subscribe.

Sincerely,
Charlene Bisson, Publisher, Independent Newsmedia

Please log in to continue

Log in
I am anchor
FOOD

Peoria resident cuts it up in National Meat Cutting Challenge

Landis a semi-finalist, could win $25,000 prize

Posted

Peoria resident Victor Landis is competing in the second round of the National Meat Cutting Challenge Jan. 21 at Lifeguard Arena in Henderson, Nevada.

In this competition, 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 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.

“Our national meat-cutting challenge celebrates the extraordinary skill and precision of our local meat-cutters –it’s a tribute to a unique profession that blends artistry with expertise,” James Workman, Texas Roadhouse regional director of product coaches, said in a news release. “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 the 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.

Peoria, Arizona, National Meat Cutting Challenge, Lifeguard Arena, Henderson, Nevada, Texas Roadhouse, steak

Share with others