Meat-Cutting Challenge Heats Up Flyers’ Ice in Voorhees

The Flyers Training Center in Voorhees hosted an icy showdown on Nov. 14 as 23 professional meat cutters competed in the Texas Roadhouse Meat-Cutting Challenge.

These butchers, representing New Jersey, Pennsylvania, and New York, swapped hockey skates for knives to vie for a spot in the national finals and a $25,000 grand prize.

A Blend of Skill and Artistry

Each participant worked with 20 to 30 pounds of beef, aiming to produce the highest-quality steaks while maximizing yield. Judges scored contestants on precision, quality, and efficiency.

The winners of this regional event will advance to the semifinals in January, with hopes of claiming the “Meat Cutter of the Year” title at the national finals in March.

“Our national meat-cutting challenge celebrates the extraordinary skill and precision of our local meat cutters,” said Andres Guarderas of Texas Roadhouse. “It’s a tribute to a unique profession that blends artistry with expertise.”

Behind the Scenes

The competitors included seasoned butchers like Jeff Dearth of Concordville, Pennsylvania, and Miguel Sanchez of Hamilton, New Jersey.

Each cutter plays a critical role in their local Texas Roadhouse restaurant, where they hand-cut every steak served, often working in 35-degree coolers for up to eight hours a day.

Texas Roadhouse, a chain with more than 600 locations globally, created the challenge in 2001 to honor these skilled professionals. On average, each meat cutter processes about $1 million worth of meat annually.

The Road to Victory

Contestants such as Renan Santillian from Teterboro and Wilmer Garcia from Selden competed in the chilly 38-degree arena, showcasing their dedication and craft.

Winners will move on to represent their region, aiming to secure a spot in the finals and prove their mastery of the blade.

Curious about what it takes to master meat-cutting skills? Explore stories of craft and dedication from butchers on our homepage.