By Mike DeNardo

VOORHEES, N.J. (CBS) — Butchers from a national steakhouse chain were engaged in serious competition today at the Flyers Skate Zone in Voorhees, NJ.

But they weren’t playing hockey.

In the 34°F. chill, twenty-seven butchers from up and down the eastern seaboard carved away at cuts of sirloin, filet, and ribeye in round two of the Texas Roadhouse National Meatcutting Challenge.

Company spokeswoman Kirsten Sands says the butchers are judged on speed and steak quality.

“They can’t be underweight, and they can’t be outside the specifications,” she explains.   “There can’t be any silverskin or gristle, or anything that we wouldn’t serve to the guest.”

“It is basically like game day,” said Jeff Dearth of Concordville, Pa., one of the competitors.  “It’s a chance for meatcutters…  because we’re always in the back, you don’t really see us, like at butcher shops you see the butchers. So this is our chance to show and shine.”

Eight winners move on to the semifinals in San Antonio, Tex, and the finals in Hawaii, where a grand prize of $20,000 is at stake (or steak).

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