HARRINGTON, Del.- Tenderizers and meat cleavers replaced ice skates and hockey sticks at the State Fairgrounds' Centre Ice Rink Monday.
Meat cutters who work at Texas Roadhouse locations across Delmarva gathered for a meat cutting challenge, and there's $25,000 at stake.
Aaron Myrick Sr. butchers meat at the Salisbury Texas Roadhouse location. A job he has a passion for, even though it's no walk in the park.
"It really is a grind sometimes," Myrick shared.
Ten meat cutters tackled the challenge including Angel Aponte from Seaford, Mario Aguilar of Millsboro and Moises Huix from Camden.
Everyone was given about 30 pounds of meat and faced with the task of cutting a sirloin, a filet and a rib-eye.
The cutters' performance was judged on quality, speed and yield, a.k.a. how much meat is left after the fat has been removed.
Texas Roadhouse Regional Product Coach Lars Nelson mentioned how meat cutters typically put out anywhere between 300-600 pounds of product in a single work day.
"They've got to clean it, they tenderize and they cut it," he said. All this in nearly freezing temperatures.
"The room is about 38 degrees, we try to keep it between 34 and 38 degrees at all times," Lars said, explaining how the meat cutting challenge is a way to show appreciation for some of their most valued employees. "It's a very difficult job and when they're done they're tired probably need a hot shower."
Myrick, who has experience as a meat cutter in various places, values the chance to be recognized and rewarded for his dedication.
"Other place just don't really compete when it comes to appreciation for the meat cutter because the meat is not as valuable at other places," he said. "Texas Roadhouse is built to have value for us."
Jeremias Lopez, from Lexington Park, Md., emerged as the Monday challenge champion.
He's now set to compete in the regional event in April in New Jersey. If he qualifies there, he could vie for the title of "Meat Cutter of the Year" and a $25,000 prize in St. Louis, Mo.