Texas Roadhouse employees battle for meat-cutting supremacy

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By Kelly Cantrall

The knives come out today at a Texas Roadhouse competition.


Two employees of the Elizabethtown restaurant will compete today in the first round of the Texas Roadhouse National Meat Cutting Competition in Louisville. Troy Harned is making his second trip to the contest and Seth Mills is participating for the first time.

The competition times butchers as they cut and trim a variety of steaks from full muscles. Contestants are judged on factors such as the number of steaks they can produce and the size and weight of the steaks.

Harned attended the contest last year after hearing others at work talk about it. He said he wanted “to show off my skills,” test himself and see where he stood.

But the national prize of $20,000 also was a motivating factor.

Harned said last year’s contest, held in a skating rink to keep the meat cold, was fun, but he found it stressful.

“I was pretty nervous, actually,” he said.

Mills began cutting for Texas Roadhouse more than a year ago and heard of the competition soon after.

“That’s something I want to accomplish,” he recalled thinking when he heard of the contest.

Their jobs provide plenty of practice for the competition.

“Every day I work, I practice at it,” Mills said.

Harned said the contest and the restaurant have somewhat different specifications for steaks, so he’ll practice those sometimes.

“I’ll start cutting as if I were cutting for that competition,” he said.

Harned was the only Elizabethtown representative last year. He now has to compete against Mills, his co-worker.

“I guess it’s pretty much going to come down to bragging rights around here, whoever does better,” he said, chuckling.

Kelly Cantrall can be reached (270) 505-1747 or kcantrall@thenewsenterprise.com.