2026 World Meat Competition Crowns the World’s Best Steaks
One thousand judges evaluated beef from ten countries at the second edition of the World Meat Competition in Buenos Aires
The World Meat Championship—CMDC®—held its second edition on September 17, 2026, at El Central restaurant in La Rural, Buenos Aires.
Recognized as an Event of Economic and Tourism Interest by the City of Buenos Aires, the championship brought together producers, industry leaders, culinary professionals and consumers to celebrate excellence across the beef value chain.
Throughout CMDC® Quality Week and the championship’s final event, 1,000 judges—including chefs, meat sommeliers, international specialists and trained consumers—evaluated entries according to tenderness, juiciness and flavor.
Samples from Argentina, Bolivia, Brazil, England, Ireland, Mexico, Panama, Paraguay, Spain and Uruguay competed under a shared evaluation protocol.
The 2026 Gold Medal Winners
Four entries received the championship’s highest distinction:
Grain-fed ribeye: Frigorífico Las Piedras, Establecimiento Las Piedras, Aberdeen Angus steer—Uruguay.
Grain-fed striploin: Urien Loza, Estancia Don Beto Saliquelló, Aberdeen Angus steer—Argentina.
Grass-fed ribeye: Elisabel Restaurante Las Lilas, Estancia y Cabaña Las Lilas, Aberdeen Angus steer—Argentina.
Grass-fed striploin: Frigorífico Las Piedras, Establecimiento Las Piedras, Aberdeen Angus heifer—Uruguay.
The winning products will be entitled to display the CMDC® seal when marketed, identifying them as meats recognized for exceptional quality.
Silver and Bronze Medalists
Silver medals were awarded to El Mercedino, Frigorífico Las Piedras, Frigolar S.A. and Don Romeo.
Bronze medals went to Abuelo Julio, Comercializadora Morres, La Negra Agropecuaria and Elisabel Restaurante Las Lilas.
CMDC® also presented awards for Excellence in Flavor to Maakov Beef Sonora México, Frigorífico Las Piedras and Elisabel Restaurante Las Lilas across the four competing categories.
An International Standard for Beef Quality
The championship was organized by Luis Barcos—founder and director of Argentina’s School of Meat Sommeliers—in partnership with AmeriCarne magazine and Messe Frankfurt Argentina.
“Our mission is to showcase the quality of the meats and everyone who works throughout the value chain,” said Barcos, creator of the World Meat Championship.
Fernando Gorbarán, CEO of Messe Frankfurt Argentina, highlighted the championship’s growing importance as a meeting place that encourages exchange and creates opportunities for the entire industry.
During the awards ceremony, Buenos Aires legislator Pablo Donati formally presented the championship with the city’s declaration of Economic and Tourism Interest.
Quality Week Expands the Evaluation Process
One of this year’s most significant developments was CMDC® Quality Week, held from September 11 to 13 at specialist restaurants and hotels throughout Argentina.
Participating establishments included Manso, Elena, Madre Rojas, Corte, Viejo Patrón, Furia Puro Fuego, Berria, Brava, Volver, Gaucha, Casa del Visitante, El Fogón, Happening, Lo de Jesús, Pobre Luis, Estilo Campo, Mako Fuegos y Vino, Villegas and Casa Mandinga.
Discussing the Future of Meat
CMDC® 2026 also featured two panel discussions bringing together influential voices from the international meat industry.
Moderated by Leandro Gentini and Rodolfo Reich, the conversations explored meat quality, production and the challenges facing the sector. Speakers included Jon Ayala, Juan Gaffuri, Stanley Hogg, Alejandro González, José Fernando Céspedes, Egon Neufeld, Milagros Medina, Antonio Torelli, Valdecir F. Pinto Junior and Carlos Ojea Rullán.
Through its combination of technical assessment, sensory experience and international participation, CMDC® continues to expand its evaluation model while recognizing the people and organizations advancing beef quality around the world.
More infomation at https://cmdc.com.ar/home-2/
