A Papillion butcher is headed to the Texas Roadhouse Meat Cutter of the Year competition next month.
Eric Arriola is one of the butchers responsible for hand-cutting every steak that is served at Papillion’s and Council Bluffs’ Texas Roadhouse locations. In an average year, he will cut about $1 million worth of meat and spend seven to eight hours a day in the 35-degree walk-in cooler, where he works to make sure the meat stays fresh.
At the competition, Arriola will compete against more than 100 meat cutters vying for the Texas Roadhouse Meat Cutter of the Year title and a $20,000 prize. The competition is at the Ice Factory skating rink in Kissimmee, Florida, and the March 9 semi-final round is open to the public.
In the semi-final round, the top 30 meat cutters face off. The top 10 from the semi-final round will compete in the final event later that day.
Texas Roadhouse will grill the hand-cut steaks prepared during the competition for a special luncheon to benefit Give Kids The World. The cost is $10 per person and includes legendary Texas Roadhouse grilled steak, two made-from-scratch sides, fresh baked rolls with honey cinnamon butter and a non-alcoholic beverage.
The winner will be announced at the Texas Roadhouse Annual Conference on April 10 in Miami.