Four Hoosier butchers compete in near-freezing temps to be 'Meat Cutter of the Year'
They won't need ice skates. They won't need hockey sticks. But to prove they're a cut above the rest, four Hoosier butchers will slice their way through freezing temperatures and hunks of raw beef for a chance at $25,000 and title of "Meat Cutter of the Year" in a national competition by Texas Roadhouse Restaurant.
Antonio Benitez Gregorio of Indianapolis, Adelio Cabrera Nolasco of Avon, Juan Roblero of Dyes, and Ivan Xique of Fishers are four of 30 finalists competing next month in Dallas during the National Meat-Cutting Challenge, according to a news release.
Out of all the states represented, Indiana is second only to Texas, which has five meat-cutters trying to carve out their competitors.
The challenge was created in 2001 to recognize the daily efforts of Texas Roadhouse meat cutters, according to the release. Preliminary rounds began in August, with more than 1,000 butchers vying for spots at local, state, then regional levels. The Top 30 challengers will compete in two final rounds.
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On March 7, at the Children's Health StarCenter in Dallas, each participant will receive 30-40 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut. Contestants will be judged during a timed cut-off. The winner will be the cutter who yields the most steaks, with the highest quality cut.
To ensure the best, freshest quality meat, all cutting is done at a chilly 38 degrees.
Each meat cutter is responsible for hand-cutting every steak served at their local Texas Roadhouse restaurants. In an average year, they cut about $1 million worth of meat and spend seven to eight hours a day slicing and trimming meat in the 35-degree walk-in cooler, according to the release.
“It's really an art,” said Jason Mennie, Texas Roadhouse Senior Director of Legendary Food, in the release. “We host this annual competition to celebrate our professional meat cutters. We love our people and our meat-cutting program is one way we show appreciation and reward their hard work and dedication.”
Who are the finalists in the 2023 Meat-Cutters challenge and where are they from?
Adelio Cabrera Nolasco, Avon, IN
Juan Roblero, Dyer, IN
Ivan Xique, Fishers, IN
Antonio Benitez Gregorio, Indianapolis, IN
Mauricio Jacinto, Little Rock, AR
Juan Ortiz, Gilbert, AZ
Auder Revolorio, Longmont, CO
Jesus Reyes, Thornton, CO
Mario Agilar, Millsboro, DE
Chris MacCord, Gainesville, FL
Rolando Ruiz, Cedar Falls, IA
Silvino Dominguez, Boise, ID
Rodrigo Rodriguez, Tinley, Park, IL
Luis Gonzalez, Ft. Wright, KY
Alvaro Gomez, Lafayette, LA
Daniel Rivera, Covington, LA
Evan Adams, Hagerstown, MD
Garardo Valdivia, Wentzville, MO
Noe Carranza, Fayetteville, NC
Josefino Rivera, Millville, NJ
Bernie Rojas, Middletown, NY
Angel Mahe, Fairborn, OH
Marco Merchan, Bensalem, PA
Henry Berdugo, Austin, TX
Alejandro Cristobal, Richmond, TX
Alonso Frias, Flower Mound, TX
Kyle Jackson, San Antonio, TX
Walter Perez Ajin, Humble, TX
Connor Brienen, Green Bay, WI
Elias Gutierrez, Kenosha, WI
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John Tufts covers evening breaking and trending news for the Indianapolis Star. Send him a news tip at JTufts@Gannett.com.
This article originally appeared on Indianapolis Star: 4 Indiana butchers among 30 competing for 'Meat Cutter of the Year'
