When area butchers hit the ice rink at AZ Ice in Peoria, Arizona later this month, they won’t need skates or hockey sticks to score. To prove they’re a cut above the competition, 28 professional meat-cutters, from across the region will compete on the ice in the first round of the Qualifier Meat Cutting Challenge, organized by national steakhouse chain Texas Roadhouse.

One of those 28 butchers is Jonathan Aldaba of the Turlock Texas Roadhouse location. An employee of Texas Roadhouse since early 2013 at the Modesto restaurant and one of the original employees of the Turlock location at 1665 Countryside Dr., Aldaba is excited to display his skills and compete for the ultimate $25,000 prize that will be on the line in March.

“I’m very excited. I can’t wait to put my skills to the test,” he said. “Every chance that I get, any downtime I get at work, I always practice as if it was the real deal. It's been practicing, practicing, practicing… just trying to hone my craft.”

The National Meat Cutting Challenge is part of the Meat Hero program, created in 2001 to recognize daily efforts of Texas Roadhouse meat cutters who hand-cut each steak served at the restaurants. In an average year, they cut about $1 million worth of meat and spend seven to eight hours a day cutting meat in the 35-degree walk-in cooler. 

At the first round of the Qualifier Meat Cutting Challenge in Arizona on Sept. 24, Aldaba and the 27 other participants will receive 20-30 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut. Meat cutters are judged on quality and yield in this timed cut-off. The winner is the cutter who yields the most steaks with the highest quality. To assure the best, freshest quality meat, all cutting is done at a chilly 38 degrees, hence the competition being held at the popular Peoria ice rink. 

In January, top scoring challengers in the region will advance to the semifinals where they’ll compete for the opportunity to participate in the 2025 national competition. The final competition will be held in March. The winner of the national competition receives a grand prize of $25,000 and is crowned Meat Cutter of the Year. 

“Our national meat-cutting challenge celebrates the extraordinary skill and precision of our local meat-cutters –it’s a tribute to a unique profession that blends artistry with expertise.” said Sonya Palacio, Texas Roadhouse Product Coach. “We’re proud to recognize our meat cutters’ dedication to ensuring every steak is cut to perfection."

The opportunity to compete is a long time coming for Aldaba. He had no prior culinary experience until getting jobs at Subway and McDonald’s as a young adult. A Modesto native, he applied for a job at his hometown Texas Roadhouse when they first opened in March of 2013. Since being hired, he has fallen in love with the culinary arts.

“I started off as a rib cook, just flipping ribs there. And then as time progressed, I started working every position. Within a year or two, I learned the whole kitchen and just continued to master the techniques and the art of cooking. And working there, I had always seen the guys in the meat room, and I had always wanted to be in there cutting. I knew I wanted to be in there eventually. 

“It’s a different type of culinary art, a different type of cooking. Being a butcher is unique and it’s not easy, but in a lot of ways, has always been necessary. It's a very good life skill to learn, not just because of the restaurant business, but humans have been butchering meat for as long as anyone can remember. It’s a survival skill to be able to break down a cow and prepare meat whenever you need to. It’s amazing to me.”

Aldaba admitted that he is no expert yet. There are still plenty of things he needs to learn about butchering and preparing food. Nevertheless, he believes he has what it takes to be considered one of the best in the region, and that competing against fellow enthusiasts and the cash prize is a great way to motivate him to strive for further improvement.

“Best of luck to everyone that's going to be going into this,” he said. “There's a lot at stake. There's reputation, obviously, and then I think the biggest part that catches everyone's attention is that $25,000 prize at the national level. That could be a life changer or turnaround for any of us.”