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STRONGSVILLE -- A local meatcutter will be among 14 professionals from across the region who will be looking to advance in the National Meat Cutting Challenge sponsored by Texas Roadhouse.
Rick Brancazio will represent the Steubenville location in a qualifying event scheduled to be held at 12:30 p.m. Oct. 17 at the Brunswick Automart Arena.
Each participant will receive between 30 and 40 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut. Meatcutters will be judged on quality, yield and speed in this timed cut-off. The winner is the cutter who yields the most steaks, with the highest quality cut in the least amount of time. To assure the best, freshest quality meat, all cutting is done at a chilly 38 degrees.
Top scoring challengers in the region will advance to the semifinals, where they'll compete for the opportunity to participate in the 2024 national competition. The semifinals and finals will be held in March. The winner of the national competition will receive a grand prize of $25,000 and be crowned Meat Cutter of the Year.
"Meat-cutting is truly a lost art," says Andy Fitting, Texas Roadhouse senior product coach. "Our annual competition celebrates the success of our professional meat cutters. Our meat-cutting challenges are one way we show appreciation and reward their hard work and dedication to cutting perfect steaks for our guests."
Joining Brancazio in the qualifying event will be Kurtis Van Dress of Boardman; Andy Rees of Brooklyn, Ohio; Josh Hallmark of Canton; Cody Wyant of Elyria; Katie Thompson of Erie; Michael Lacone of McCandless, Pa.; Jeremy Ford of Monroeville; Sylvester Stallings of Niles; Brady Gault of Pleasant Hills, Pa.; 10. Donnie Horton of Robinson; Zane Warrer of Sandusky; Chris Chaney of Uniontown; and Brittany Miller of Willoughby.
Each meat cutter is responsible for hand-cutting every steak served at their local Texas Roadhouse. In an average year, they cut about $1 million worth of meat. They spend seven to eight hours a day cutting meat in the 35-degree walk-in cooler.
The National Meat Cutting Challenge is part of the Meat Hero program, created in 2001, to recognize daily efforts of Texas Roadhouse meat cutters. Meat cutters hand-cut each steak served at the restaurants. Their work is displayed in the lobby where guests are invited to choose their favorite steak.