A butcher at Texas Roadhouse in Columbus took a step toward the $20,000 grand prize in the National Meat Cutting Challenge.
Jose Luis Alamo placed third in the first-round of competition on Oct. 20 in Indianapolis and qualified for the 2016 national event March 8 and 9 in Orlando, Florida. Only the top three finishers advanced.
The national competition consists of a semifinal and final. One entrant will receive the cash grand prize and the “Meat Cutter of the Year” title.
Each participant in the first round received 30 to 40 pounds of beef, consisting of two sirloins, one filet and one ribeye to cut. Meat cutters were judged on quality, yield and speed.
The winner is the one who yields the most steaks with the highest quality cut in the least amount of time, the restaurant said.
Alamo participated in the competition the past two years and was a semifinalist in February 2014.
As a meat cutter, Alamo hand-cuts steaks served at the Columbus restaurant. In an average year, they will cut about $1 million worth of meat, according to the restaurant.