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Monday, September 05, 2016  

What it Takes to Win the Title of Meat Cutter of the Year

The process of creating the great cuts of meat that you're served at Texas Roadhouse restaurants is both an art and science. We're proud that Alex Marroquin of Bedford, Texas, has been recognized for the second year in a row for his meat cutting prowess. In April of this year, Alex carved his way to a $20,000 cash prize and the title of "Meat Cutter of the Year" at the National Meat Cutting Challenge.

Alex is no stranger to meat cutting. He joined Texas Roadhouse's Bedford, Texas location when it opened eleven years ago and is responsible for hand-cutting each and every steak that is served at the restaurant. He cuts an average of $1.5 million worth of meat each year, working all day in a 35-degree cooler. Says Texas Roadhouse Managing Partner, Michael Smith, "Alex is a highly-respected member of the Texas Roadhouse family and we're thrilled to see him win for the second year!"

The National Meat Cutting Challenge features a timed "cut-off", where each participant is given 30-40 pounds of beef to cut. Contestants are judged on quality, yield and speed. The winner is the cutter that creates the greatest number of steaks of the highest quality in the least amount of time. More than 200 meat cutters from around the United States participated in this year's event.

The competition starts at a number of small local competitions around the country, with the winner's advancing to a state and then a regional cut-off. The 10 winners of the regional competitions were then invited to participate in the National Competition in Orlando.

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We may be a casual dining restaurant, but at Texas Roadhouse, we take serving the best steaks very seriously. That’s why each steak on the Texas Roadhouse menu is hand-cut and grilled to perfection on the same day you order it. Fresh, never frozen is our motto when it comes to Hand-Cut Steaks. Come taste the difference for yourself!


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