Meat Cutter of the Year
The Texas Road House National Meat-Cutting Challenge
has returned to the La Crosse area.
Today more than 20 Texas Road House employees met
at the Omni Center in Onalaska for the first round
Each participant gets nearly 40 pounds of beef to
cut into different steaks they hand picked from their
They have an hour and 20 minutes and they have to
cut sirloin ribeye and filet from tenderloin.
They have to cut to the best of their ability.
They're judged on speed and accuracy and quality and
then weight of course.
To assure the freshest quality of meat.
all cutting is done at a chilly 38 degrees.
The top three butchers will head to the semi-finals
this spring in Florida.
Both Tim Byard and Mick Babock from La Crosse's Texas
Road House are also competing in the challenge.