The arena is set, and the knives are sharpened, as 36 seasoned meat cutters gear up to showcase their skill and precision in the National Meat Cutting Challenge qualifier. Among the contenders is Longmont man, Auder Revolorio, who is stepping back in the rink looking to win again.
In this high-stakes showdown of steaks, each participant is handed a hefty 30 to 40 pounds of beef, featuring a sirloin, filet and ribeye to be skillfully carved. It’s not just about the quantity, but the quality, yield and speed in this timed cut-off that separates the contenders from the champions.
The ultimate victor will be the cutter who crafts the most steaks with the highest quality cuts in the least amount of time. And, just to keep things interesting, all of this cutting action takes place on a chilly ice rink maintained at a frigid 38 degrees.
“Meat-cutting is truly a lost art,” said Nick Carroll, Texas Roadhouse senior product coach. “Our annual competition celebrates the success of our professional meat cutters. Our meat-cutting challenges are one way we show appreciation and reward their hard work and dedication to cutting perfect steaks for our guests.”
This contest is not merely a regional tussle. The top-scoring challengers will earn the privilege to advance to the semi-finals in Las Vegas, where they will vie for the golden ticket to the 2024 national competition, set to take place in March. The ultimate prize awaiting the national winner is a hefty $25,000 cash reward and the prestigious title of “Meat Cutter of the Year.”
Revolorio, a proud representative of Longmont, is a prime example of the dedication and expertise found in these meat cutters. Each day, Revolorio and his fellow meat cutters hand-cut every steak that ends up on the tables at the Longmont Texas Roadhouse.
Revolorio’s craft is showcased in the restaurant’s lobby, where patrons are invited to choose their preferred cut, which is proof of the pride they take in their work. In an average year, they slice through a staggering $1 million worth of meat, clocking seven to eight hours a day in a chilly 35-degree walk-in cooler.
Originally hailing from Guatemala, Revolorio found his first job in the United States at Texas Roadhouse, and he hasn’t looked back since. With approximately 14 years of dedicated service under his belt, Revolorio has steadily climbed the ranks, from starting as a dishwasher to now being a respected meat cutter.
Revolorio didn't attend culinary school; instead, he underwent on-the-job training as part of his journey to becoming a skilled meat cutter. This hands-on experience has shaped his expertise over the course of nearly seven years.
This year’s qualifier isn’t Revolorio’s first rodeo. Having already secured a gold victory in the meat-cutting challenge in the past, he clinched the silver medal in last year’s competition. His sights are now set on nothing less than the grand prize this year, aiming to reaffirm his status as one of the best in the business.
The chilly ice rink may be an unconventional stage, but for Revolorio and his colleagues, it’s where they shine brightest, wielding their knives with precision and passion. As Revolorio takes to the ice once more, he carries with him not just his knives and skills but also the dreams and aspirations of an incredible journey — from dishwasher to meat-cutting champion.
The Qualifier Meat Cutting Challenge will take place on Wednesday, October 4, starting at 11:30 a.m. The icy battleground is none other than Ice Rink #3 at the South Suburban Sports Complex in Highlands Ranch.
