Top 25: Meet the OKC finalist in the Texas Roadhouse National Meat Cutting Challenge

JaNae Williams, The Oklahoman
·2 min read
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As his knife slices cleanly through a slab of beef, it's clear Silvano Vicente hardly has a need for any of the extra tools provided for his job.

He moves his blade as if it's an extension of his own arm, carefully cutting precise steaks that meet Texas Roadhouse standards, able to judge the correct size with only his hands and eyes.

Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente cuts properly sized steaks by sight and feel.
Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente cuts properly sized steaks by sight and feel.

This skillset, honed through years of hard work, has set Vicente apart among Texas Roadhouse meat cutters.

"Texas Roadhouse probably has between 1,800 and 2,000 meat cutters across the country, and he's in the top 25," said Scott Orr, managing partner for the north Oklahoma City Texas Roadhouse, 2100 W Memorial Road.

More: Local butcher one of 25 headed to regional qualifier for National Meat Cutting Challenge

Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente will compete for a chance at $25,000 in March.
Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente will compete for a chance at $25,000 in March.

What is the difference between a meat cutter and a butcher?

Though some use the terms meat cutter and butcher interchangeably, there are nuanced differences between the two trades.

Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente trims fat from steaks on Feb. 7.
Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente trims fat from steaks on Feb. 7.

While butchers traditionally start with a whole animal and may be involved in the actual slaughter, processing and break down, meat cutters come into the picture after slaughter and aging take place to render final, more precise cuts for customer consumption.

Who is Silvano Vicente, OKC's finalist in the Texas Roadhouse National Meat Cutting Challenge?

Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente cuts steaks on Feb. 7 at the restaurant's north Oklahoma City location.
Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente cuts steaks on Feb. 7 at the restaurant's north Oklahoma City location.

Vicente has been a meat cutter for almost 12 years, almost 10 of that with Texas Roadhouse.

"I'm the first one [in my family], started on this," Vicente said. "I don't know why, but I like it so much, working in the cold area."

Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente knows the correct thickness for steaks without the use of provided aids.
Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente knows the correct thickness for steaks without the use of provided aids.

The cold area Vicente refers to is the restaurant walk-ins, where temperatures are generally kept at or about 35 degrees. He works there seven to eight hours a day and is one of the Texas Roadhouse meat cutters responsible for every steak served at locations across the country.

In an average year, Vicente and others like him cut about $1 million worth of meat.

How hard is it to become a National Meat Cutting Challenge finalist?

Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente is able to judge the correct weight of a steak by eye after more than 12 years of meat cutting.
Texas Roadhouse employee and National Meat Cutting Challenge finalist Silvano Vicente is able to judge the correct weight of a steak by eye after more than 12 years of meat cutting.

In order to make it to the finalist level of the National Meat Cutting Challenge, participants have had to make it through several qualifying rounds, beating out hundreds of other competitors.

From those competing, Vicente stands among the final 25 remaining. However, this isn't a new feat for him. The 2024 competition is his third time making it to the finals.

"It's very hard to explain, but it's like a lot of practice to get there. You have pressure on your back when you get there," Vicente said. "That's my dream, I'm working hard for this."

Vicente plans to continue preparing for the finals by practicing every day. On March 5, he will join the other finalists in Independence, Missouri, for the final competition, plus the chance at the title of Meat Cutter of the Year and a $25,000 prize.

This article originally appeared on Oklahoman: Meet OKC finalist in Texas Roadhouse National Meat Cutting Challenge