LAFAYETTE, La. (KLFY) -- Twenty-five professional meat cutters are in Lafayette for a cutting challenge at Planet Ice Rink on Johnston Street. These butchers hit the ice rink not to ice-skate, but to prove they're a cut above the competition.

The National Meat Cutting Challenge is part of the Meat Hero program, created in 2001, to recognize the daily efforts of Texas Roadhouse meat cutters. Meat cutters hand-cut each steak served at the restaurants.

According to Texas Roadhouse, their work is displayed in the lobby where guests are invited to choose their favorite steak.  

Each butcher gets 20 to 30 pounds of beef - one sirloin, one filet, and one ribeye to cut. The winner is the cutter who yields the most steaks with the highest quality.

"It's something you can achieve for and grow with.  It's a good opportunity if you're willing to do it," butcher Coltney Mitchell of Harvey, Louisiana stated.

Meat cutters are judged based on both quality and quantity within a specific time limit. All cutting is performed at a chilly 38 degrees.

"It was kind of intense, I don't know, it gets a little more intense every year. It's the clock you have to try to perfect everything and I want to win this year," said Marcus Bolden of Baton Rouge.

In January top challengers will go at it again for the semi-finals.  They will compete to participate in the 2025 national competition held in March.

"We believe in made-from-scratch sides and hand-cut stakes. This is one the ways that we achieve that goal," said local store marketer Adam Fontenot.

The winner of the national competition receives a grand prize of $25,000 and is named Meat Cutter of the Year.  

Latest News