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First World’s International Meat Sommelier
Wagyu Master
Veeplaas Tydskrif
Opening the first session of day 2 of the World Wagyu Conference in Stellenbosch, was Lean Gentini, an internationally recognised meat sommelier from Argentina. Gentini is the world's first meat sommelier and is a specialist when it comes to Wagyu meat. He spent time in Japan learning about Wagyu production and food culture, and is also involved in the World Steak Challenge and international meat education. Why is Wagyu more expensive than other meat? Gentini believes it is all about the experience. He calls it the Wagyu X-factor - flavour that goes beyond the five senses. It is a story of origin (daichi no megumi), artisan meat (takumi), selection (mekiki), uniqueness (ichigo ichie - a once in a lifetime experience), aesthetics (biishiki), and hospitality (omotensahi). His experience in Japan shaped his impression of the value of the Wagyu experience. Provenance protects the value of Wagyu, he said.
The 'sweet spot' of Wagyu, he said, is when the intra-muscular fat percentage (IMF) reaches the 35-45% range.
The 'sweet spot' of Wagyu, he said, is when the intra-muscular fat percentage (IMF) reaches the 35-45% range.
Veeplaas Tydskrif
What makes Wagyu valuable, and where does that value come from? Lean Gentini, an internationally recognised meat sommelier, opened the second day of the world Wagyu Conference
AgriOrbit
AgriOrbit’s Afrikaans agricultural radio programme interviewed Lean about Wagyu consumers, beef quality, and marbling. It introduced him as the first international meat sommelier and a presenter at the forthcoming World Wagyu Conference.
Agrositio
Un espacio para debatir el futuro de la carne
Además de las juras, el Campeonato reunió a las voces más influyentes de la cadena global cárnica en dos paneles exclusivos. Moderados por Leandro Gentini y Rodolfo Reich, Jon Ayala, Juan Gaffuri, Stanley Hogg, Alejandro González, José Fernando Céspedes, Egon Neufeld, Milagros Medina, Antonio Torelli, Valdecir F. Pinto Junior y Carlos Ojea Rullán, compartieron sus visiones sobre la calidad, la producción y los desafíos futuros de la carne a nivel internacional.
Además de las juras, el Campeonato reunió a las voces más influyentes de la cadena global cárnica en dos paneles exclusivos. Moderados por Leandro Gentini y Rodolfo Reich, Jon Ayala, Juan Gaffuri, Stanley Hogg, Alejandro González, José Fernando Céspedes, Egon Neufeld, Milagros Medina, Antonio Torelli, Valdecir F. Pinto Junior y Carlos Ojea Rullán, compartieron sus visiones sobre la calidad, la producción y los desafíos futuros de la carne a nivel internacional.
VeePlaas Magazine
This is the Afrikaans version of the conference feature. It says it is a major honour to welcome Gentini, describes his Argentine background and Japanese Wagyu training, and discusses his views on flavour profiles, flat iron and other alternative cuts.
Stock Farm magazine
The English-language article World Wagyu Conference 2026: Farm to feast presents Gentini as the “world’s first international Wagyu meat sommelier.” It discusses his participation in the culinary programme and his message about extracting greater value from the whole carcass, especially forequarter cuts.
Reporte Asia
Lean Gentini vivió cinco años en Japón para especializarse en la carne más exclusiva del mundo. Hoy es reconocido como el primer meat sommelier con proyección internacional y busca profesionalizar el oficio en toda la región.
Wagyu South Africa
Meat Sommelier and one of our international speakers at the 2026 World Wagyu Conference. 🥩🌍
From Argentina’s rich beef culture to more than four years immersed in Japan’s Wagyu industry, Leandro brings a unique understanding of Wagyu from farm to butcher to consumer.
Join us as global expertise meets South African Wagyu.
From Argentina’s rich beef culture to more than four years immersed in Japan’s Wagyu industry, Leandro brings a unique understanding of Wagyu from farm to butcher to consumer.
Join us as global expertise meets South African Wagyu.
Radio Rivadavia
"From UBA to Japan: The Fascinating Story of Leandro Gentini, the World’s King Meat Sommeliercárnica"
Tasting Table
According to Leandro "Lean" Gentini, the world's first international meat sommelier, it's just a matter of choosing the right type. In this particular case, you'll want to use a refined olive oil rather than that nice bottle of extra virgin.
"The purpose of using olive oil when searing a steak," he explains, "is not primarily to add flavor, but to help create a more even Maillard crust." As such, the benefits of choosing one of the better bottles of olive oil don't really matter. What does matter is how it performs in the pan. "A very thin film of oil fills the microscopic gaps between the steak and the hot cooking surface." Gentini says
Read More: https://www.tastingtable.com/2239439/what-happens-when-you-cook-steak-extra-virgin-olive-oil/
"The purpose of using olive oil when searing a steak," he explains, "is not primarily to add flavor, but to help create a more even Maillard crust." As such, the benefits of choosing one of the better bottles of olive oil don't really matter. What does matter is how it performs in the pan. "A very thin film of oil fills the microscopic gaps between the steak and the hot cooking surface." Gentini says
Read More: https://www.tastingtable.com/2239439/what-happens-when-you-cook-steak-extra-virgin-olive-oil/
Emprehouse
"Lean´s journey shows how specializing in a little-known niche can evolve into an international career and pave the way for a new generation of professionals."
Media
Lean Gentini as moderator of expert panel at World Meat Competition in Argentina, Sep. 2026
InfoCampo
Experts speak to Infocampo Estudio about how the concept of quality has evolved, why producers, veterinarians and meat processors increasingly need to understand consumer expectations, and the importance of communicating the origin and story behind each cut of meat.
Canal Agrositio
"Leandro Gentini, one of Argentina’s first meat sommeliers, emphasizes the importance of the sensory and cultural experience in appreciating Argentine beef. After beginning his training in 2019, he lived in Japan and the United States, where he learned about different types of meat. He explains that tenderness, flavor, and juiciness are key factors for consumers."
AgriOrbit
Notable Men
Leandro Gentini and the Art of Knowing Beef
He grew up where beef is identity, trained where Wagyu is religion, and now leads from Southern California - building the world's first institution devoted entirely to the craft of meat.
He grew up where beef is identity, trained where Wagyu is religion, and now leads from Southern California - building the world's first institution devoted entirely to the craft of meat.
Tasting Table
To help explain exactly what you should look for as a steakhouse customer, we sat down with Leandro "Lean" Gentini, known as the world's first International Meat Sommelier.
"Seeing USDA Prime on the menu is certainly a positive sign," Gentini says. "USDA Prime is the highest-quality grade in the United States, and primarily rewards abundant marbling, youthful cattle, and desirable lean color. That makes it an excellent indicator of premium grain-fed beef."
"Seeing USDA Prime on the menu is certainly a positive sign," Gentini says. "USDA Prime is the highest-quality grade in the United States, and primarily rewards abundant marbling, youthful cattle, and desirable lean color. That makes it an excellent indicator of premium grain-fed beef."
Tasting Table
WORLD'S FIRST INTERNATIONAL MEAT SOMMELIER
Argentine-born Leandro "Lean" Gentini is the world's first International Meat Sommelier and a Wagyu Master. After completing more than 200 hours of study at the Buenos Aires University Institute of Meat Sciences and Trades, he spent years in Japan deepening his Wagyu expertise. Lean served as Chief Judge of the World Steak Challenge from 2022–2025 and represents the 101 Best Steakhouses ranking as a Steak Ambassador. Now based in California, he is the founder of IMeatSA and an international advocate for responsible consumption, sustainable sourcing, and excellence in the global meat industry.
Argentine-born Leandro "Lean" Gentini is the world's first International Meat Sommelier and a Wagyu Master. After completing more than 200 hours of study at the Buenos Aires University Institute of Meat Sciences and Trades, he spent years in Japan deepening his Wagyu expertise. Lean served as Chief Judge of the World Steak Challenge from 2022–2025 and represents the 101 Best Steakhouses ranking as a Steak Ambassador. Now based in California, he is the founder of IMeatSA and an international advocate for responsible consumption, sustainable sourcing, and excellence in the global meat industry.
Tasting Table
In an interview with Tasting Table, Leandro "Lean" Gentini, known as the world's first International Meat Sommelier, told us, "Side dishes are just as important as the main course, even though they play a supporting role. They complete the experience."
Beef Advocate
Proud to welcome Leandro Gentini @leangentini_meatsommelier as our newest Advisory Board Member at The Beef Advocate.
As the world’s first Global Meat Sommelier, Leandro brings a rare mix of expertise, curiosity and craft. After five years in Japan, he has developed a truly exceptional depth of knowledge around Wagyu - from heritage and husbandry to selection and preparation.
We couldn’t be more excited to have him on board and to draw on his insight as we continue to raise standards through The Beef Advocate.
As the world’s first Global Meat Sommelier, Leandro brings a rare mix of expertise, curiosity and craft. After five years in Japan, he has developed a truly exceptional depth of knowledge around Wagyu - from heritage and husbandry to selection and preparation.
We couldn’t be more excited to have him on board and to draw on his insight as we continue to raise standards through The Beef Advocate.
Fleish & Co
"Lean Gentini today represents what this profession can be at its best: lived passion, professional depth and the ability to connect cultures. Meat sommeliers like him – and those who teach, research and share knowledge internationally – no longer sell meat behind a counter. They communicate it in a broader context: in lectures, on stages, in courses, excursions and publications."
CMdC
Conoce el testimonio de Lean Gentini, el primer sommelier a nivel internacional
Talento Argentino
"Leandro Gentini is the world’s first international Meat Sommelier. Born in Buenos Aires, he was part of the first graduating class of the University of Buenos Aires Meat Sommelier program in 2019. He later moved to Japan to specialize in Wagyu."
Clarin Argentina
Lean Gentini, primer meat sommelier argentino y referente en carne wagyú, adelanta un cambio para el futuro. "Wagyú es tan distinta en ternura, jugosidad y sabor que casi no sería justo competir con el resto. Estamos pensando en sumarlo como categoría propia", cuenta.
Fusion Ireland
Keynote speaker was Leandro Gentini of the International Meat Sommelier Association. He is a recognised figure in the world of Wagyu, celebrated for his expertise in Wagyu beef and his esteemed role as a meat sommelier.
Originally from Argentina, a country renowned for its rich meat culture, Lean relocated to Japan to master the art of Wagyu, delving into the complexities of this premium beef.
Originally from Argentina, a country renowned for its rich meat culture, Lean relocated to Japan to master the art of Wagyu, delving into the complexities of this premium beef.
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