San Marcos butcher beefs up at National Meat Cutting Challenge

Vasquez stands next to the musical memorabilia at San Marcos’ Texas Roadhouse location. PHOTO SUBMITTED BY TEXAS ROADHOUSE

Texas Roadhouse Butcher heads to national competition
Meat-cutting is truly a lost art. These talented men and women are some of the most valued members of our restaurant teams. They take great pride in every steak we serve our guests. The precision and skill that goes into this job is one we don’t take for granted so we recognize and reward our meat-cutters through this national competition.

 Next month, San Marcos butcher Abraham Vasquez joins 112 professional meat cutters from around the country all vying for the title Texas Roadhouse Meat Cutter of the Year and a grand prize of $20,000. The competition heats up at The Ice Factory skating rink in Kissimmee, Florida where the frigid conditions and large venue make it the perfect place to test the skills of master meat cutters. 

 The competition begins on Tuesday, March 7 with three regional competitions to narrow the field. 

 The public is invited to watch the semi-final round on Wednesday, March 8, as the top 30 meat cutters face off. The top 10 from the semi-final round will compete in the final event later that day. The winner, who will be announced at the Texas Roadhouse Annual Conference in April in Orlando, Florida, will receive a grand prize of $20,000 and will be crowned Texas Roadhouse Meat Cutter of the Year. 

 Each participant receives 25-30 pounds of beef, consisting of one sirloin, one tenderloin 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. 

 “Meat-cutting is truly a lost art,” says Jason Mennie Texas Roadhouse Senior Director of Legendary Food. “These talented men and women are some of the most valued members of our restaurant teams. They take great pride in every steak we serve our guests. The precision and skill that goes into this job is one we don’t take for granted so we recognize and reward our meat-cutters through this national competition.”

 The National Meat Cutting Challenge is part of the Meat Hero program, created in 2001, to recognize daily efforts of Texas Roadhouse meat cutters. Steaks are hand-cut daily at every store by these in-house professional meat cutters. Each restaurant has a special glass refrigeration case in the front of the store to display these fresh cuts of meat. 

 Based in Louisville, Kentucky, with more than 490 locations in 49 states and 6 countries, Texas Roadhouse opened its doors in 1993. The family-friendly restaurant is famous for hand-cut steaks, made-from-scratch sides, fresh-baked bread, and its lively atmosphere. In 2014, Texas Roadhouse was named one of Employee’s Choice Best Places to Work by Glassdoor and debuted on Forbes magazine’s list of 100 Most Trustworthy Companies. Texas Roadhouse was consecutively voted #1 Steak by Nation’s Restaurant News Consumer Picks Survey in 2015 and 2016. Most recently, Texas Roadhouse was named the #1 Full-Service Chain in Sales and Satisfaction by Restaurant Business. For more information, visit www.texasroadhouse.com.

San Marcos Daily Record

(512) 392-2458
P.O. Box 1109, San Marcos, TX 78666