A cut above the rest - #lakewoodnews

The more than 30 men and women -- from Colorado, New Mexico, Wyoming and South Dakota -- at South Suburban Ice Arena last week weren't wearing ice skates. Instead they were bundled up and stationed in front of a table with slabs of meat and kitchenware. The first round of the Texas Roadhouse National Meat Cutting Competition, created in 2001 to recognize the restaurant's meat cutters, was held Oct. 11 at the Littleton ice venue. Texas Roadhouse has locations throughout the state and is known for its American cuisine, including steak, hand-made sides and rolls.The restaurant's meat cutters are similar to butchers, said Rob Pesa, Texas Roadhouse product coach."It is a skill," Pesa said. "Unfortunately, it's a lost art."At the event, each participant was given 25-30 pounds of beef -- including one sirloin, one tenderloin and one ribeye -- to cut in 60 minutes in the 38-degree ice rink.Meat cutters were judged on quality, speed and yield. Five advanced to the semi-finals round, which is scheduled for March in Orlando, Florida. The winner of the national competition will pocket $20,000 and be recognized as Meat Cutter of the Year.Edgar Pantoga, a 13-year-old from Aurora, watched his mother from the stands. She was one of two women in the competition."It's cool because not many girls do it," he said. "There are a lot of boys out there."The profession isn't easy. Meat cutters are on their feet from seven to eight hours a day in a 35-degree walk-in cooler, Pesa said. They are responsible for hand-cutting every steak served at their local Texas Roadhouse."It's a very difficult environment," he said. "Finding the right people to do it is hard."South Suburban Parks and Recreation has hosted the event at its ice arena, 6580 S. Vine St., for five years. The cool temperature keeps the meat from spoiling."It's fun," said Dirk Doty, recreation coordinator. "Something different."

from Lakewood Sentinel - Latest Stories http://lakewoodsentinel.com/stories/A-cut-above-the-rest,237350