Butchers Battle for Glory in Texas Roadhouse Meat-Cutting Challenge

Butchers from Texas Roadhouses across Iowa and Nebraska sharpened their blades for a unique contest on Monday, 30th September at Omaha’s Moylan Ice Plex.

These seasoned pros were handed up to 30 pounds of beef—sirloin, filet, and ribeye—tasked with cutting them to perfection within a tight time limit.

Judges meticulously evaluated each cut based on weight, thickness, and overall quality, with the top contenders earning a spot in the semi-finals set for January. The ultimate test will come in March, where the finest butchers will compete in the finals.

In this high-stakes game, the precision of the cuts was everything—like a symphony of steel slicing through beef, each butcher worked to outdo the others, knowing that every gram, every millimeter, could be the difference between victory and defeat.

The competition not only celebrated the craft of meat cutting but also symbolized a fierce camaraderie between butchers, each one striving to carve out their place at the top.

Interested in learning about the skills behind meat cutting? Visit our homepage for a closer look at the craftsmanship of expert butchers.