Brooklyn Meat Cutter to Compete in Round Two of National Meat Cutting Challenge
On Tuesday, February 28, Chris Sebastian of Brooklyn, Ohio will test his skills against 24 other meat cutting specialists from Texas Roadhouse restaurants in 14 states. The event will take place on the ice at the Virtua Center Flyers Skate Zone in Voorhees, New Jersey.
Each participant will receive 30-40 pounds of beef, consisting of two sirloins, 1 filet 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.
Eight challengers will advance to the semi-finals March 20 in Salt Lake City, Utah, where they’ll compete for the opportunity to participate in the 2011 national competition held in April in Orlando, Florida. The winner of the national competition receives a grand prize of $20,000 and is crowned Meat Cutter of the Year.
“The National Meat Cutters Challenge is the only competition of its kind. Meat cutters from stores all across America will be coming together to see who is the best of the best. It instills passion, integrity, and pride into each meat cutter individually and gives them a sense of ownership. Each meat cutter who works for Texas Roadhouse must have those traits in order to be successful and the NMCC is something that helps them achieve that,” said Jason Mennie, Texas Roadhouse Product Coach.
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 restaurant. Their work is displayed in the lobby where guests are invited to hand pick their steak.