(WFRV) - A Green Bay man is one of 25 people competing in the second round of the National Meat Cutting Challenge. Connor Brienen of Green Bay will be in Texas on Thursday in the second round of the 'Qualifier Meat Cutting Challenge.' Door County candlemakers raising money for Los Angeles fire victims through ‘Golden State’ candle Brienen is here because he competed regionally in the Fall, advancing to this round, as he looks to win $25,000 and be named the 'Meat Cutter of the Year.' The competition assures the best and highest fresh quality meat by having contestants cut at 38 degrees. The Green Bay native Breinen is one of two from Wisconsin, with an Eau Claire man, Mark Herbison, also among the 25 participating Meat-Cutters. The competitors are expected to cut at least one sirloin, one filet and one ribeye from about 20-30 pounds of beef. They're scored on the quality and yield in a timed event, with the winner being the one who produces the most steaks of the highest quality. De Pere High School senior traveling to Nottingham, England with Team USA synchronized skating The challenge started as part of the 'Meat Hero' program, which was started in 2001, recognizing the efforts of Texas Roadhouse meat cutters, who in an average year, cut about $1 million worth of meat across seven to eight hours a day in a 35-degree walk-in cooler. The final competition is held in March.