Texas Roadhouse butchers meet their meat today at the National Meat Competition in Denver

Nineteen meat cutters from Texas Roadhouse outposts throughout the country will show off their butchering prowess today at the South Suburban Ice Arena, 6580 South Vine Street, as part of the second round of the steakhouse chain's National Meat Competition. The competitors, including Vicente Heredia and Jose Lozano, both from...

By Lori Midson

November 2, 2010

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Nineteen meat cutters from Texas Roadhouse outposts throughout the country will show off their butchering prowess today at the South Suburban Ice Arena, 6580 South Vine Street, as part of the second round of the steakhouse chain's National Meat Competition.

The competitors, including Vicente Heredia and Jose Lozano, both from Colorado, are battling it out for a $20,000 prize, but the stakes are high, and in order to prove that they're a cut above the competition, they'll need to butcher fifty pounds of beef -- two top butts, two tenderloins and one rib loin -- in a timed race.

The butchers are judged on quality, yield and speed, and the knife-wielder who produces the most steaks, with the highest-quality cut in the least amount of time, will go on to the semi-finals round in Louisville, Kentucky. Seven finalists will then compete at the Texas Roadhouse national conference, in Florida, for $20,000 and the "Meat Cutter of the Year" title. Woo-hoo!

If you want to get a slice of the action, the meat-cutting starts at 11 a.m. and is free to the public.

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