Sharpen your knives!
Contestants find out they will be fabricating and merchandising a Full Loin for consumer ready purchase.
Judges are ready. Let's begin! Contestants have one hour.
Houston Regional Finalist: Michael Majksazak, Majkszak Meat Market
Dallas Regional Finalist: Shawn Knowles, Old Town Butcher Shop
San Antonio Regional Finalist: Bryan Butler, Salt & Time
Austin cook, writer, TV host and professional Hardcore Carnivore, Jess Pryles emceeing the day's events.
Jess Interviews one of the judges: Dr. Jeff Savell, Texas A&M University.
Hmm, what do we have here?
Judges taking notes
Completing for the trophy and $5,000
Time for questions from the judges.
Contestants must fabricate and merchandise a 103 Rib for consumer ready purchase. Alll competitors will have access to various display items and garnishes to use for final display. Contestants will be asked to arrange their cuts on a display tray, label each cut and turn in their completed tray for judging. They will be evaluated on technique, presentation, creativity, and interview.