Local Butcher Participates in Meat Cutting Challenge

Updated: January 20, 2025

By Mike Villarreal

Harlingen butcher Eliud Camarillo has successfully advanced to the second round of the prestigious $25,000 National Meat-Cutting Challenge, distinguishing himself as the only competitor from the Rio Grande Valley. In an exciting display of skill and artistry, butchers from several states, including Arizona, California, Idaho, Texas, Utah, Colorado, and Nevada, will gather on January 21st in Henderson, Nevada, next week to compete in this unique event. Unlike traditional sports competitions, these craftsmen will showcase their expertise on the “ice” through their precision meat-cutting skills in the second round of the Qualifier Meat Cutting Challenge.

To qualify for this round, participants first participated in regional competitions last fall, demonstrating their talents and prowess in meat cutting. Each competitor is provided with a selection of 20 to 30 pounds of beef, including one sirloin, one filet, and one ribeye. They are evaluated based on their ability to deliver high-quality cuts while maximizing yield within a set time limit. The winner is determined by the quantity and the quality of the steaks produced. All cutting occurs in a temperature-controlled environment, maintained at a chilly 38 degrees Fahrenheit, to ensure the meat remains fresh and of the highest standard. The ultimate competition will take place in March, where the national champion will receive a grand prize of $25,000 and the coveted title of Meat Cutter of the Year.

James Workman, the Texas Roadhouse Regional Director of Product Coaches, emphasizes the importance of this competition, stating, “Our national meat-cutting challenge celebrates the extraordinary skill and precision of our local meat cutters – it’s a tribute to a unique profession that blends artistry with expertise. We are proud to recognize our meat cutters’ dedication to ensuring every steak is cut to perfection.” For transparency and quality assurance, each meat cutter is responsible for hand-cutting every steak served at their local Texas Roadhouse restaurant. On average, these skilled artisans cut approximately $1 million worth of meat annually, dedicating seven to eight hours each day to the meticulous task of butchering in a 35-degree walk-in cooler.

The National Meat Cutting Challenge is part of the Meat Hero program, which was established in 2001 to honor the daily contributions of Texas Roadhouse meat cutters. Visitors to the restaurant can witness the craftsmanship of these professionals firsthand, as their work is prominently displayed in the lobby area. Guests can choose their favorite cuts, providing a personal touch to their dining experience.

Founded by Kent Taylor in 1993, Texas Roadhouse is headquartered in Louisville, Kentucky, and has grown to include more than 600 locations across 49 states and 10 foreign countries. The family-friendly restaurant chain is renowned for its hand-cut steaks, made-from-scratch sides, freshly baked bread, and lively dining atmosphere. In recognition of its excellence, Texas Roadhouse was named one of Fortune Magazine’s Most Admired Companies in 2022. Furthermore, in 2021, the restaurant ranked third on Newsweek’s list of America’s Best Customer Service for Casual Dining Restaurants. Alongside Texas Roadhouse, the company owns and operates Bubba’s 33 and Jaggers. For additional information, please visit http://www.texasroadhouse.com.
Photos courtesy of QMCC challenge Texas Roadhouse