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Best butchers compete in Utah, with sharpest on to nationals

Published March 21, 2012 6:32 pm

Country's best butchers compete in Kearns.
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

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






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