Every great steak starts with the most precise cut.
Texas Roadhouse’s tagline “We do great steaks”, but it is not merely a tagline but a promise. Before it is seasoned, grilled to perfection and served to the table, every Texas Roadhouse Hand-Cut steak begins with a Meat Cutter who knows the craft by heart.
It takes skill to be a meat cutter. One needs a trained eye to recognize the right cut, a steady hand to shape it, and the experience to make every piece count. This craft was demonstrated as Texas Roadhouse Philippines brought together it’s top 8 Meat Cutter finalists for the 2026 Meat Cutter Challenge, deciding the Philippine’s champion that will compete for the International Meat Cutter’s Competition for all Texas Roadhouse locations worldwide.
Gimel Siasico of Texas Roadhouse Venice Grand Canal Mall emerged as the 2026 Texas Roadhouse Philippines Meat Cutter Champion after going head-to-head with Meat Cutters from Texas Roadhouse locations across the country.
Held at the Venice Grand Canal Mall branch, the competition put the finalists’ skills to the test in the same 35°F walk-in cooler where Meat Cutters spend much of their days preparing steaks for guests. Each competitor was given approximately 30 to 40 pounds of beef—including sirloin, New York strip, and ribeye—and one hour to turn them into quality steaks according to Texas Roadhouse training specifications.
From there, it was a race against the clock.
Competitors were evaluated in three things: Quality of the Steak, Yield Ratio, and Speed, with the champion determined by the steaks they could produce within the one-hour time limit. Every cut mattered, and every gram counted.
Siasico took the top spot, with Samuel Bagdoc, also from Texas Roadhouse Venice Grand Canal Mall, named First Runner-Up, and Rannie Villanueva of Texas Roadhouse Clark taking Second Runner-Up.
For his win, Siasico took home the coveted Texas Roadhouse Championship Belt and a P20,000 cash prize, recognizing the skill, precision, and dedication behind the craft.
“Meat-cutting is truly a lost art,” says Chad Parker, Texas Roadhouse Manager, International Culinary&Supply Chain. “Our Challenge celebrates the success of our professional Meat Cutters. Our Meat Cutter Challenges are one way we show appreciation and reward their hard work and dedication to cutting legendary Hand-Cut Steaks for our guests.”
Created in 2001, the Texas Roadhouse Meat Cutter Challenge was established to recognize the people behind one of the brand’s most important signatures: its Hand-Cut Steaks. Every day, Meat Cutters hand-cut the steaks served at Texas Roadhouse restaurants, bringing skill and consistency to every cut.
Their work is also part of the guest experience. At Texas Roadhouse, steak cuts are displayed in the restaurant lobby, giving guests a chance to see the different cuts and choose their favorite before being seated.
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