More than 30 Houston-area butchers will take to the ice at the city’s Aerodrome Ice Rink Thursday morning.
The professional meat-cutters from across the region will compete on the ice in the first round of Texas Roadhouse’s Qualifier Meat Cutting Challenge.
“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,” said Gio Vega, Texas Roadhouse product coach. “We’re proud to recognize our meat cutters’ dedication to ensuring every steak is cut to perfection.”
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Based in Louisville, Kentucky, founded by Kent Taylor, the Texas Roadhouse chain opened its doors in 1993 and has more than 600 locations in 49 states and 10 countries. The chain also owns Bubba’s 33 and Jaggers chains.
Meat-cutters from the Houston region participating tomorrow include:
• Mario Crespo, Baytown
• Raul Becerra, Beaumont
• Ismael Zarate, Beaumont
• Jesus Jaimes, Conroe
• Ariel Alarcon, Conroe
• Fredy Campos, Tomball
• Abraham Lopez, Tomball
• Francisco Fernandez, Pearland
• Jose Guzman, Pearland
• Jose Orrelana, Pearland
• Edwin Goux, Friendswood
• Alfredo Estrada, Friendswood
• Rolando Mendoza, Houston
• Rolando Robles, Houston
• Victor Emiliano, Houston
• Tony Gonzales, Rosenberg
• Dani Mencos, Katy
• Jose Reyes, Kingwood
• Henry Stanford, Kingwood
• Orlin Zelaya, Spring
• Alejandro Cristobal, Richmond
• Luis Mora, Richmond
• Clemente Garcia, Richmond
• Domingo Lopez-Menchu, Richmond
• Juan Antonio Lomeli, Pt. Arthur
• Lorenzo Barrera, Pasadena
• Jorge Barrera, Pasadena
• David Cavillo, Pasadena
• Humberto Sustaita, Lake Jackson
• Miguel Angel, Humble
• Walter Perez, Humble
• Eduardo Hernandez, Lufkin
• Jeronimo Tovar, Lufkin
Jaimes has been a meat cutter at the Conroe location for 17 years. He has been a regular at Texas Roadhouse‘s National Meat Cutter Challenge. In 2012, he made it to the final round of the National Meat Cutter Challenge that was held in Hawaii and placed in the top 7 there.
Conroe Texas Roadhouse Managing Partner Jay Jones said after the 2022 competition it is Jaimes’ attention to detail that has brought him back to the event again and again.
According to information from Texas Roadhouse, each participant receives 20-30 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut. Meat cutters are judged on quality and yield in this timed cut-off. The winner is the cutter who yields the most steaks with the highest quality.
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To assure the best, freshest quality meat, all cutting is done at a chilly 38 degrees.
In January, top scoring challengers in the region will advance to the semi-finals where they’ll compete for the opportunity to participate in the 2025 national competition. The final competition will be held in March.
The winner of the national competition receives a grand prize of $25,000 and is crowned Meat Cutter of the Year.
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