- Brad Roos to step down as Zion Development executive director
- Smash your pumpkin at Rockford’s Discovery Center Nov. 2
- Control the candy without limiting the Halloween fun
- RHS Ambassadors host Halloween party for hospitalized children
- Beware of the energy-sucking vampires in your home, ComEd warns
- Rockford Park District golf season begins to wrap up
- Two locals to be honored among state’s top college students
- Freshmen in Rockford schools beat state average in ‘on track’ to graduate
- The Odds Man: NFL QBs holding up Vegas in Week 9
- Murder charges filed in crash that killed Rockford attorney
Local butcher in semi-finals of meat-cutting challenge
Online Staff Report
A Rockford butcher proved he’s a cut above the competition. After slicing past other butchers in a regional challenge last year, Eugene Proevenzano advanced to the semi-finals of a National Meat Cutting Challenge, presented by A1. Proevenzano will compete Feb. 25 at The Ice Factory in Kissimmee, Fla., in the semi-finals round of the National Meat Cutting Challenge.
Proevenzano will join 87 professional meat cutters from around the nation all vying for the title Meat Cutter of the Year and a grand prize of $20,000. The frigid conditions and large venue make it the perfect place to test the skills of master meat cutters.
The competition begins with three regional competitions to narrow the field. Then, Wednesday, Feb. 26, the top 24 meat cutters in the nation will face off in the semi-final round. The top eight will move on to the final competition April 27 at Amelia Island, Fla. The winner of the national competition receives the grand prize of $20,000 and is crowned Meat Cutter of the Year.
As a meat cutter, Proevenzano is responsible for hand-cutting every steak that is served at Rockford’s Texas Roadhouse. In an average year, each will cut about $1 million worth of meat and spend seven to eight hours a day in the 35-degree walk-in cooler where he works making sure the meat stays fresh.
Posted Feb. 21, 2014