When area butchers hit the ice rink in Cumming this week, they won’t need skates or hockey sticks to score. To prove they’re a cut above the competition, 24 professional meat-cutters from across the region, including Statesboro native Julian Carrasco, will compete on the ice in the first round of the Qualifier Meat Cutting Challenge.
The challenge is set for Wednesday, October 16, beginning at 11:00 am at The Ice (1345 Atlanta Hwy., Cumming, GA 30040).
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 semi-finals 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,” says George Lawrence, Texas Roadhouse Product Coach. “We’re proud to recognize our meat cutters’ dedication to ensuring every steak is cut to perfection."
Participating Meat-Cutters
- Athens, GA Brier Alewine
- Athens, GA Evan Dewey
- Augusta, GA Marques Russell
- Augusta, GA Josh Brown
- Buford, GA Aydee Ramirez
- Buford, GA Edgar Sanchez
- Cartersville, GA Javier Guerrero
- Cartersville, GA Ricky Broussard
- Cumming, GA Jake Roberts
- Cumming, GA Adam Leblanc
- Douglasville, GA Darrel Gibson
- Hiram, GA Steven Jordan
- Hiram, GA Carlos Uriostegui
- Macon, GA Jeanes Paiva
- Macon, GA Jonairyl Robertson
- Marietta, GA Delfor Barrios
- Marietta, GA Jose Luis
- McDonough, GA Caden Stracener
- McDonough, GA Brian Martinez
- Rome, GA Jonathan Farmer
- Newnan, GA Daniel Castro
- Newnan, GA Randy Reier
- Snellville, GA Maurice Lajoie
- Statesboro, GA Julian Carrasco
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.
Based in Louisville, Kentucky, founded by Kent Taylor, Texas Roadhouse opened its doors in 1993 and has more than 600 locations in 49 states and 10 foreign countries. The family-friendly restaurant is famous for Hand-Cut steaks, Made-From-Scratch Sides, Fresh-Baked Bread, and a lively atmosphere. In 2022, Texas Roadhouse was named one of Fortune Magazine’s Most Admired Companies. Texas Roadhouse also ranked third on Newsweek’s list of America’s Best Customer Service for Casual Dining Restaurants in 2021. In addition to Texas Roadhouse, the company owns and operates Bubba’s 33 and Jaggers, for more information, visit www.texasroadhouse.com.