Meat Cutting Masters: Butchers Battle in Highlands Ranch for Top Title

It was no ordinary day at the South Suburban Sports Complex in Highlands Ranch. On October 2, over 30 butchers from Colorado, New Mexico, South Dakota, and Wyoming swapped hockey sticks for knives in the first round of the National Meat Cutting Challenge.

The ice was set at a chilly 34 degrees, and the air buzzed with the hum of precision and passion. The competition, part of the Texas Roadhouse Meat Hero program, put butchers’ skills to the test as they sliced through 20-30 pounds of beef.

Speed, quality, and technique were judged as participants tackled sirloin, filet, and ribeye cuts. Each contestant, with knives in hand, aimed to carve out perfection within an hour.

“It’s a blend of artistry and expertise,” said Nick Carroll, Texas Roadhouse’s regional senior product coach. These butchers, the unsung heroes of the restaurant world, typically spend their days in coolers slicing nearly $1 million worth of meat annually.

Two champions, Gelacio Sanchez Fermin of Thornton and Auder Revolorio of Sheridan stood victorious, earning spots in the next regional round.

Their journey continues, with dreams of slicing their way to Las Vegas and ultimately to the 2025 National Competition in Louisville, Kentucky, where the winner will pocket a cool $25,000.

For those who didn’t make the cut, there’s still hope. Wildcards may get another shot as the year’s competitions wrap up.

Stay sharp, stay hungry—this competition is far from over.

Dive into the world of meat competitions and discover how butchers perfect their cuts—find more behind-the-scenes insights on our homepage.