It's true what they say, the third time's the charm. After two third place finishes in a national meat cutting contest a Gustavo Jimenez finally takes home the grand prize.
"I work in a less than 40 degree room, so I have to be fast otherwise I'd freeze in here," Jimenez said.
The Texas Roadhouse chain butcher proved that he's not only fast, but a cut about the rest.
The Pelham native was crowed "Meat Cutter of the Year" in the 2013 Texas Roadhouse National Meat Cutting Challenge.
"For competition, the less waste you have, the better you are," Jimenez, 27, said. "I have to produce as most steaks as possible, having the less waste."
The top seven meat cutters from the nationwide competition were invited to Maui, Hawaii, to cut fifty pounds of beef, consisting of two top-butts, one tenderloin and one rib loin.
Their skills were judged during a timed "cut-off" on quality, yield and speed.
"It's really comfortable here," Jimenez said while in his cooler. "It's harder once you're cutting in front of 1,500 people with cameras watching all around you. It's intense, you get nervous."
Gustavo cuts about 300 pounds of beef a day while out work. So cutting only 50 pounds for the competition, well that's easy money.
"On the right thickness and also making sure, there's not much excessive fat on the rib eye and making sure it weighs ten ounces."
Speaking of money, Jimenez won a grand prize of $20,000. He plans on using that as a down payment on a house.
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