6 Lone Tree Voice
October 14, 2021
MEAT
FROM PAGE 3
locker on Oct. 4, as competitors were given a total of 40 pounds of beef to carve up during a one-hour competition. Stephanie Keck, a Texas Roadhouse marketing coach, said it is exciting to get back to hosting the competitions in the area, given they were canceled due to the pandemic in 2020. Keck said the Oct. 4 event in Highlands Ranch was a qualifier competition, which means the winner not only receives $20,000 but also earns to the right to go on and compete in the semi-finals. Winners of the semifinal events go on to compete in the 2021 national competition where the winner is crowned Meat Cutter of the Year. The semi-finals and national competition will be held in Nashville in February. “At Texas Roadhouse, our professional butchers hand-cut every steak in each restaurant,” said Mike Castaneda, Texas Roadhouse senior product coach. “Our meat-cutting challenge recognizes the significant contributions of our talented butchers and we’re proud to reward and honor these individuals through this national competition.” With judges constantly watching through the hour, Clint Hacker, the competition emcee, said competitors are judged on width of the cuts of sirloin, filet and ribeye. They are also judged on muscle-to-gristle ratio, marbling and technique, Hacker said.
Nearly 30 butchers from Colorado, Wyoming and New Mexico competed for the $20,000 prize on Oct. 4.
PHOTOS BY THELMA GRIMES
Mark Gurger said he drove from Albuqurque to compete in the 2021 competition. While he measured the fat down the center of a cut of meat in preparation of the official start time, Gurger said he has competed several times because “it is really a lot of fun.” Zuriel Rubio, a native of Mexico, said he currently works in a restaurant in Wyoming. He said he was excited to come to the Highlands Ranch competition, noting this is his sixth time competing in the Slice on Ice challenge.
Adrian Zurita gets his knives sharpened in preparation of the hourlong competition.
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