Chattanooga Butcher Advances To Second Round Of National Meat Cutting Challenge

Local Butcher Carves Path To $20,000 Prize

Wednesday, January 30, 2013

Tampa, FL. (Jan 28, 2013) – Jason Allen, a local butcher, has advanced to the quarter-finals of the Texas Roadhouse National Meat Cutting Challenge and competed on the ice Tuesday at a skating rink in Tampa, Fl., in the second round of the National Meat Cutting Challenge.

If he wins, he’ll advance to the semi-finals in Dallas, Tx. for the chance to compete at the 2013 Texas Roadhouse national conference, in Maui in April, for a grand prize of $20,000 and the “Meat Cutter of the Year” title.

As a meat cutter, Mr. Allen is responsible for hand-cutting every steak that is served at Chattanooga’s Texas Roadhouse. In an average year, he will cut about $1 million worth of meat and spend seven to eight hours a day in the 35 degree walk-in cooler where he works making sure the meat stays fresh.

During the competition, the meat cutters showcase their skills during a timed “cut-off.” Each individual receives 30-40 pounds of beef consisting of two sirloins, one filet and one ribeye to cut.  

Cutters will be judged on quality, yield, and speed. The winner is the meat cutter who yields the most steaks, with the highest quality cut in the least amount of time.

The nationwide competition began with more than 200 meat cutters competing in the first round events. 

Eight finalists will advance from this round and compete at the 2013 Texas Roadhouse national conference, in Maui in April, for a grand prize of $20,000 and the “Meat Cutter of the Year” title.

The Meat Hero program was created in 2001 to honor meat cutters who take pride in cutting high-quality steaks that meet or exceed Texas Roadhouse standards.

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