Best butchers compete in Utah, with sharpest on to nationals
Country’s best butchers compete in Kearns.

The Salt Lake Tribune

Published: March 21, 2012 06:32PM
Updated: March 21, 2012 09:05PM
image
Chris Detrick | The Salt Lake Tribune Tyson John, from Texas Roadhouse in Logan, competes in the semi-final round of the Texas Roadhouse meat-cutting challenge at the Utah Olympic Oval Wednesday March 21, 2012. The meat cutters were judged on the quality, yield and speed of the steaks they cut from forty pounds of beef, consisting of two sirloins, one filet and one ribeye. Eight finalists will advance to the final round, competing for a grand prize of $20,000 and the "Meat Cutter of the Year" title.

Twenty-five of the country’s sharpest butchers competed Wednesday at the Utah Olympic Oval in Kearns in the semifinal round of the Texas Roadhouse National Meat Cutting Challenge.

Each participant was given 30 to 40 pounds of beef to cut, consisting of two sirloins, one filet and one ribeye.

Contestants were judged on who generated the most steaks, with the highest-quality cut in the least amount of time. To assure the best, freshest quality meat, all cutting was done at a chilly 38 degrees.

Seven meat cutters from Texas, Arizona, Iowa, North Carolina and Alabama advanced to the final round, which will be staged in Florida next month. The winner will be crowned Meat Cutter of the Year, and will take home a grand prize of $20,000.

Tyson John of Logan qualified for the semifinal round by competing at the local level and again regionally, but did not advance.

The Salt Lake Tribune