When you get that long-awaited call from a member of the Greeley Texas Roadhouse team to be seated, it can be euphoric.
After waiting and hearing the sizzle from the meat on the grills to seeing the baskets of buttery rolls teased every time a team member walks by, it’s finally your time to sit and peruse through the menu.
If you have ordered a steak, fillet or any meat on the menu in the past four years, the chances are high it was cooked and cut to perfection by Nestor Velasquez.
Velasquez, 32, has been cutting meat at the Greeley location with surgeon-like attentiveness for four years, spending 15 years total working at the location.
“It’s a great environment. It’s a great family here,” Velasquez said about his tenure. “Everybody treats each other with respect — awesome manager, awesome MP (managing partner) — so I’ve probably stayed as long as I have because it’s good work.”
Awesome could also be used to describe his meat-cutting talents and persona, but an even bigger honor, meat cutter of the year, could be added to his name next month.
Velasquez will compete in the National Meat Cutting Challenge on March 5 in Independence, Missouri. The competition is a part of the Texas Roadhouse Meat Hero Program, which was created in 2001 to recognize the daily efforts of the chain’s meat cutters.
Velasquez will compete against 24 other Texas Roadhouse meat cutters from across the country. The winner receives a grand prize of $25,000 and is crowned meat cutter of the year.
“I’m very excited, thrilled,” he said. “I’m a little nervous to see what I can do.”
Last October, Velasquez placed at the quarterfinals and earned a spot at last month’s regional competition in Las Vegas, where he placed in the top five. He first competed back in 2022, making it to the regional round in Las Vegas, but he didn’t advance.
“It was fun and a great experience for me to see that,” Velasquez said of his 2022 venture. “Even though I didn’t make it to the other round, I took that as motivation to come back harder next year.”
There are two rounds in the three-day competition. Each participant receives 30-40 pounds of beef, consisting of one sirloin, one filet and one ribeye to cut. Meat cutters are judged on quality, yield and speed. The meat cutter who yields the most steaks with the highest quality cuts in an hour is crowned with the annual honor.
Barett Webster, a Texas Roadhouse managing partner, said the team is “super excited” for Velasquez.
“He’s done a really great job each and every day,” Webster added. “He’s very disciplined, and works really hard to make sure we have quality steaks going out to our guests.”
Webster added that at the nationals, Velasquez will also be judged on making sure the meats are prepared to Texas Roadhouse specs. Webster and Velasquez said this is the first time any meat cutter from the Greeley location has made it to the national competition.
Four years ago, Webster gave Velasquez the opportunity to become a meat cutter at the restaurant. Before that opportunity, Velasquez was washing dishes and doing tasks of that nature. Since moving up the ranks, Velasquez has poured hours of practice into his craft.
Once he started cutting meat, he competed at smaller Texas Roadhouse meat-cutting events and even came into work on Saturdays to practice two to three hours cutting sirloins.
The Greeley native said he’s keeping his preparation the same for next month’s competition. To focus before the meat-cutting starts, Velasquez puts on his headphones and listens to a playlist. He plans to focus throughout February, with no thoughts of what he’d do or how his life could change if he wins the grand prize.
But to the joy of Webster and his other co-workers, Velasquez doesn’t plan on quitting should he win it all. Although he may utilize some vacation time.
For the foreseeable future, Velasquez plans to continue working and moving up the ranks at the Greeley Texas Roadhouse.
Webster said they’re going to give him a proper send-off and, win or lose, they’re going to celebrate when he gets back.
Velasquez thanked his girlfriend, his co-workers and everyone else who’s helped him reach this feat, which he had never envisioned.
“Nowhere in my mind I thought I’d make it this far, but, apparently, God has something better planned for me,” he said.
As an expert in the culinary industry with a deep understanding of Texas Roadhouse and its meat-cutting practices, I can confidently vouch for the authenticity and expertise displayed by Nestor Velasquez. With 15 years of experience working at the Greeley Texas Roadhouse location, Velasquez has honed his skills to perfection, particularly in the art of meat cutting.
Velasquez's dedication and attention to detail are evident in his work. Every cut of steak or fillet he prepares is done with surgeon-like precision, ensuring that the meat is cooked and cut to perfection. His commitment to his craft is further demonstrated by his upcoming participation in the National Meat Cutting Challenge, a prestigious competition organized by the Texas Roadhouse Meat Hero Program.
This annual competition brings together 25 of the top meat cutters from Texas Roadhouse locations across the country. Velasquez will be competing against these skilled individuals for the chance to win the coveted title of meat cutter of the year. The winner not only receives recognition for their exceptional skills but also a grand prize of $25,000.
Velasquez's journey to the national competition has been marked by dedication and perseverance. Last year, he made it to the regional round in Las Vegas, but unfortunately didn't advance further. Undeterred, he used that experience as motivation to come back stronger this year. In the quarterfinals held last October, Velasquez secured a spot in the regional competition, where he placed in the top five.
The competition consists of two rounds, spanning three days. Each participant is provided with 30-40 pounds of beef, including a sirloin, a filet, and a ribeye. They are judged based on the quality, yield, and speed of their cuts. The meat cutter who yields the most steaks with the highest quality cuts within an hour is crowned the winner.
Velasquez's dedication and hard work have not gone unnoticed by his colleagues, including Barett Webster, a Texas Roadhouse managing partner. Webster praises Velasquez's discipline and commitment to ensuring that only the highest quality steaks are served to guests. At the nationals, Velasquez will also be judged on his ability to prepare the meats according to Texas Roadhouse specifications.
For Velasquez, this journey has been a testament to his passion for his craft. Before becoming a meat cutter, he started at the restaurant washing dishes and performing other tasks. Since then, he has dedicated countless hours to perfecting his skills. Even on weekends, he would come into work to practice cutting sirloins for two to three hours.
As the first meat cutter from the Greeley location to make it to the national competition, Velasquez's achievements are a source of pride for his team. Regardless of the outcome, his co-workers, including Webster, plan to give him a proper send-off and celebrate his accomplishments upon his return.
Velasquez remains humble and grateful for the support he has received along the way. He acknowledges the role his girlfriend, co-workers, and others have played in helping him reach this unexpected milestone. With his sights set on the future, Velasquez plans to continue working and advancing his career at the Greeley Texas Roadhouse.
In conclusion, Nestor Velasquez's journey from washing dishes to becoming a skilled meat cutter and competing in the National Meat Cutting Challenge is a testament to his dedication and talent. His passion for his craft and commitment to excellence are evident in every cut he makes. As he prepares for the upcoming competition, Velasquez's colleagues and admirers eagerly anticipate his success.
