The South Davis Recreation Center hosted an event recently that was a “cut above” the normal activities. The qualifier Meat Cutting on Ice Competition is an annual event where Texas Roadhouse butchers from all of their restaurants show off their skills cutting ribeyes, filets and sirloin steaks while at the ice rink to see who is the best of the best. 

“We’ve been doing it every year since I’ve been here and that’s 14 years,” said Cory Willmore, Texas Roadhouse Product Coach. “We cut ours in-house in a cooler that’s 32-38 degrees so that’s why we do it on the ice.”

Each loin has a muscle they break down to ensure the precise cuts of the steak, he said. “There are specific dimensions and weight measurements.”

The winner goes to Las Vegas as the regional top 25, said Willmore. “The next five go onto St. Louis to compete for a $25,000 check.”

Willmore said the winner receives an engraved knife and the overall winning team receives an axe trophy. “It’s a traveling trophy. Whatever store wins it goes to that store and rotates around every year.”

Competitors stood on the ice rink at the rec center as they cut the meat. “They needed the space to do the competition,” said Cory Haddock with South Davis Rec. “It usually takes four to five hours. We set up and get them the equipment that they need. We’ve done it the last four years.”

There were 17 people who attended from their stores, he said. “The guy who operates it is from the West Bountiful store. We just plan on it next year. It’s an easy location for people to get equipment to the facility.”

There are nine Texas Roadhouse locations in Utah, Willmore said. “They’re from South Ogden to Spanish Fork and one in Las Vegas.”

Everything at Texas Roadhouse is made from scratch, he said. “We have a butcher in the back so you get hand cut steaks fresh in-house every day.” λ