By John Ostapkovich

VOORHEES, N.J. (CBS) — There was a little blood on the ice at the Flyers’ practice facility today, and it wasn’t from high-sticking.  Slashing, though, is a distinct possibility.

At tables lined up from blue line to blue line, 25 meat cutters from the Texas Roadhouse restaurant chain competed in the second round of the firm’s national meat cutting challenge.

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Spokeswoman Kineta Russo says this northeast regional, with top guns (or blades) from 14 states, rests on deftly and quickly cutting three types of meat.

“They can take the whole 80 minutes… and then the top meat cutters that get closest to the weight, the size, and the look of the steak move on to the next round,” she explains.

Bill Flynn, managing partner of the Texas Roadhouse in Bensalem, says the people have to be as sharp as their knives.

“To be a great meat cutter, you have to understand that each muscle needs to be cut a certain way, not with the grain but against the grain, in order to produce the most tender steak.  You don’t want it to be too thick or too thin.”

The steaks went to charity.  The national winning cutter gets $20,000.