The Kenosha Ice Arena, 7720 60th Ave., will be hosting the first qualifying round of the National Meat Cutting Competition on Thursday.
Eleven professional meat-cutters from around Illinois and Wisconsin — including Elias Gutierrez of Kenosha — will compete on the ice from 10 to 11:30 a.m. The public is invited to attend.
After the event, Texas Roadhouse, 11841 71st St., will host a fundraiser luncheon from 11:30 a.m. to 2:30 p.m. to benefit the Kenosha Komets Youth Hockey Club. Texas Roadhouse will grill the hand-cut steaks from the competition for the luncheon.
With a $10 donation, guests receive a hand-cut steak, two made-from-scratch sides, hot bread and a soft drink. All proceeds from the luncheon will go to support the hockey club.
During the meat-cutting competition, each participant receives 25-30 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut. Meat cutters are judged on quality, yield and speed.
The winner is the cutter who yields the most steaks, with the highest quality cut in the least amount of time. To assure the best, freshest quality meat, all cutting is done at 38 degrees.
One challenger will advance to the semifinals for a chance to compete in the 2020 National Meat Cutting Challenge. The semifinals and finals will be held in March in Nashville, Tenn.