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McClatchy-Tribune  08/26/2014 12:01 AM ET
BRIEF: Local man staking his claim in San Antonio competition [Abilene Reporter-News, Texas :: ]

Aug. 26--Mike Cherry is sharp at his job.

He better be. He handles $1 million of product every year.

Cherry is a butcher at Abilene's Texas Roadhouse. Working in a 35-degree walk-in cooler, he hand cuts every steak served.

Today, he is one of nine first-round competitors in the National Meat Cutting Challenge, presented by A1 (steak sauce, of course). The event is in San Antonio and if he ends up being in the top 10 in the United States, he'll participate in the national finals in Orlando.

The winner, the "Meat Cutter of the Year," will get $20,000.

The competition is composed of cutting two top-butts, one tenderloin and one rib loin from 50 pounds of beef. Quality, yield and speed are the judging criteria. A news release on the competition indicates "the winner is determined by the meat cutter who yields the most steaks, with the highest quality cut in the least amount of time. "


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