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Community
Surprise butcher hopes to cut out some cash
Local man part of national meat cutting competition in Peoria
Courtesy Texas Roadhouse
Cody Yancey, of Surprise, is one of 28 meat-cutting competitors who will be vying for prizes at the National Meat Cutting Challenge qualifier in Peoria.
Posted
Our national meat-cutting challenge celebrates the extraordinary skill and precision of our local meat-cutters.”
Sonya Palacio | Texas Roadhouse product coach
IF YOU GO
What: National Meat Cutting Challenge qualifier
When: 9:30 a.m. Tuesday, Sept. 24
Where: AZ Ice, 15829 N. 83rd Ave.
When area butchers hit a West Valley ice rink later 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, including one from Surprise, will compete on the ice in the first round of the National Meat Cutting Challenge at 9:30 a.m. Tuesday, Sept. 24 at AZ Ice, 15829 N. 83rd Ave., Peoria.
Cody Yancey, of Surprise, is one of the cutters who will be vying to advance in the competition.
Each participant receives 20 to 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 cutoff. 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’ll compete for the opportunity to participate in the 2025 national competition. 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.” said Sonya Palacio, Texas Roadhouse product coach. “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.
