When a sizzling steak comes out on a plate at a local steakhouse, know that knowledge and technique went into that meat.
Texas Roadhouse recognizes the skill it takes to make a ribeye delectable, so it calls up the cutters at its restaurants to compete for bragging rights. Angel Maldonado, cutter from the kitchen of Texas Roadhouse Texarkana, has made it to regionals before and now will compete again to see if he makes the cut.
"His first stop is market level," said Amber Tinsley, senior service manager at the local Roadhouse. "Texas Roadhouse divides the U.S. up into four regions. Those regions are divided further into markets. That's the first level. Angel will compete against other market cutters for a chance at regionals."
The top 70 cutters from each market will go to the regional competition. Maldonado has participated in market-level competition for eight years.
"I made it to regionals in 2012," Maldonado said. "I'm looking forward to a chance to try again."
All cutters are judged on three different cuts of meat.
"I like doing sirloin, but I've won doing the fillet," he said.
When Maldonado cuts into the meat, it is not nearly enough just to slice. It is a practice that demands focus and concentration to produce the kind of cut that is a cut above.
"I try to stay focused by putting on some music and listening to it while I work. Spanish music, often Colombian pop, is a common choice of mine," he said. "It is all about maintaining concentration, staying focused. It is just me and the meat."
All cutters have one hour to produce the three necessary cuts. After that, Maldonado will find out if he made the cut to go to regionals.