It would be hard to determine what makes a person "meat cutter of the year". There's so many things to consider. For sure not a boneless steak cutter in a restaurant. Quality, speed, what does the trim look like? Does all the trim sell too? Do they make a mess? Are they good at portion control? Can they cut thin, or do they need a  slicer? Also, I think you need to look at what someone does all year if they're going to be meat cutter of the YEAR. You can't look at them one day only when they're ready and on their best behavior. Look at their attendance. Are they always on time? How are they with customers? Co workers? Are they consistent? The best cutter in a super high volume store where they cut a pallet of pork loins each day on the saw fast as possible might not do well in a low volume store where they knife three pork loins per day. And vice versa. I think to be meat cutter of the year, you'd have to be one of the few people who even know about  AND enter the contest. I'd be embarrassed to enter the contest. I'd never live it down where I work. I try to be a good worker and hope to be considered worthy to work next to anyone.