“The event really allows an opportunity for some of these butchers to receive some recognition,” said Texas Roadhouse regional managing partner Bill Flynn.
“These guys are in a 38 degree refrigerator for eight to 10 hours a day, just cutting thousands of pounds of meat.
“It’s nice for them to be given the chance to be celebrated.”
At the Flyers facility, competitors were met by cardboard cutouts of movie characters Rocky Balboa and Adonis Creed, a reference to the boxing robes all butchers were given to wear during the event. A projector flashed clips from the “Rocky” movie franchise, with its famous fight song blasting over speakers.
“Let’s go!” one unknown butcher screamed before the bell rang to start the event’s commencement. The contestants then had one hour to make the large slabs of meat into restaurant-quality cuts.
“The way the competition works is, the butchers are given big cuts and have to shape them into what we would serve in the restaurant,” said Nilly Santos, a Texas Roadhouse product coach from Rhode Island.
“It’s a lot of math,” she added. “If they cut .3 ounces over on what was supposed to be a 12 ounce ribeye, we can’t serve it anymore. Now it’s a waste.
“They [butchers] are responsible for cutting ribeyes, filets, and sirloins,” Santos explained. “So when the judges receive their cuts they have to decide, ‘Is this something that we could serve at our restaurant right now, if it was in the kitchen?’”
The meat is judged technically by a scale the restaurant designed. Based on what steak is being served, there must be the proper ratio of meat to fat. Competitor Mack Petitfrere of Massachusetts addressed some of the process.
“I worked as a restaurant manager for five years prior to being a butcher, so I know what it’s like on both sides,” he noted. “It can be very stressful; you just have to be precise. This [competition] is a lot of pressure.”
The two men in charge of running the contest, Lars Nelson, a regional product coach, and Kenny Cohen, a market partner, announced the winners of the event, who will have the opportunity to take a trip to Louisville, Kentucky.
The prizes handed out are awarded in three categories: best sirloin, best filet, and best ribeye. Winners received $100 gift cards and a plaque. They are:
Sirloin: Josefino Rivera, Millville
Filet: Noe Ribera, Everett, Massachusetts
Ribeye: Mario Aguilar, Millsboro, Delaware
Two of the category winners are advancing to the national championship.
1st place: Noe Ribera
2nd: Josefino Rivera
3rd: Marco Merchan, Bensalem, Pennsylvania
4th: Benny Correa, Worcester, Massachusetts
5th: Bernie Rojas, Middletown, New York
Nelson and Cohen thanked the contestants all those in attendance and showed their gratitude to the competitors.
“We really appreciate what you [the butchers] do,” said Nelson. “You’re all the best of the best. We love you guys.”
