The First World Meat Championship – CMDC® in Argentina
- Lean Gentini Meat Sommelier
- Nov 9
- 4 min read
Updated: Nov 14
I had the honor of serving as Ambassador for one of the most important events ever held in the world of meat — the first edition of the World Meat Championship – CMDC® (Campeonato Mundial de Carne) — celebrated in October 2025 in Buenos Aires, Argentina.
For the first time, meat experts from around the world gathered to participate in a global championship entirely dedicated to excellence, transparency, and passion for beef. The event aimed to identify and crown the best ribeye and striploin steaks on the planet, while honoring the craft, origin, and cultural heritage behind every cut.
Led by Dr. Luis Barcos, a legendary figure in the global meat industry — veterinarian, former President of SENASA, former international consultant for the World Organization for Animal Health (WOAH), and founder of the Argentine Meat Sommelier School — the CMDC® united science, gastronomy, and storytelling on a single stage that redefined how we value meat around the world.
A Rigorous and Transparent Evaluation
The CMDC® introduced a new and multi-disciplinary judging system, designed to ensure transparency, diversity, and fairness in every stage of evaluation.
1. Two specific cuts:The focus was placed on the Ribeye and Striploin — two of the most iconic and widely appreciated steak cuts in the world.
2. Two production systems:Steaks were classified and judged under separate categories — Grass-fed and Grain-fed — recognizing how feed, terroir, and genetics influence flavor, tenderness, and aroma.
3. A two-dimensional judging process:To guarantee objectivity and capture diverse perspectives, evaluations were conducted by certified Meat Sommeliers, alongside renowned international chefs, culinary experts, and consumers.
Each judge submitted an individual evaluation, and each table also produced a consensus score, all uploaded to an encrypted digital platform to ensure confidentiality, efficiency, and data integrity.In total, forty judges evaluated each cut — combining professional expertise, consumer insight, and scientific rigor to determine which steaks achieved the Gold, Silver, or Bronze medals… and which received none.
A Gathering of Global Meat Leaders
The event stood out for the prestige and diversity of its jury and guests. Among the distinguished participants were:
Chef Gastón Acurio (Peru) – one of Latin America’s most celebrated chefs.
Chef Juan Gaffuri (Argentina) – Executive Chef of the Four Seasons Buenos Aires.
Mr. Pat Whelan (Ireland) – renowned butcher and founder of James Whelan Butchers.
Mr. Kaz Obara (Japan) – Principal of the Federal Meat Academy.
Andrea Parrilla (Brazil) – Agricultural Attaché of Brazil in Argentina.
Mauricio Broppo (Argentina) – President of Brangus Argentina.
Ángel Luis Rossi (Argentina) – livestock geneticist and breeder.
Chef Christian Petersen (Argentina) – celebrated Argentine chef specializing in meats.
Petro Sorba (Argentina) – respected food critic and journalist.
Natalia Barrionuevo (Argentina) – President of the Argentine Meat Sommelier School.
Luciano “Laucha” Luchetti (Argentina) – media personality and founder of Locos por el Asado
The Results: A Celebration of Diversity
The CMDC® 2025 results reflected the extraordinary diversity and excellence of the global meat industry. Producers from Argentina, Uruguay, Peru, Brazil, Ireland, the United Kingdom, Spain, Japan, and the United States stood out among the winners — proving how different climates, genetics, and feeding systems shape the flavor and tenderness of beef.
Grain-Fed Ribeye (Bife Ancho)
🥇 Urien Loza – La Negra Agropecuaria (Argentina, Aberdeen Angus)
🥈 Rodrigo Pilotti – Est. Las Nazarenas (Argentina, Aberdeen Angus)
🥉 Muge – Est. Pampa Gringa (Argentina, Aberdeen Angus)
Grain-Fed Striploin (Bife Angosto)
🥇 Alfonso Rebaza González – Est. Emilio Cubas (Peru, Criolla Peruana)
🥈 Quickfood S.A. – Est. Raúl Meneguello (Argentina, Brangus)
🥉 El Mercedino – Est. AgroAmanecer SRL (Argentina, Hereford)
Grass-Fed Ribeye (Bife Ancho)
🥇 Quickfood S.A. – Ricardo & Omar Bailo Est. (Argentina, Aberdeen Angus)
🥈 Tender Meats – Darby Warbe Farm (Ireland, Aberdeen Angus)
🥉 Ana Morrone – Est. La Ignacia (Argentina, Aberdeen Angus)
Grass-Fed Striploin (Bife Angosto)
🥇 Alejandro González – Frigorífico Las Piedras (Uruguay, Aberdeen Angus)
🥈 David Rosbotham – Hannan Meats / Ivan Rea Est. (United Kingdom, Shorthorn)
🥉 Tender Meats – Derby Warde Farm (Ireland, Aberdeen Angus)
Special mentions:
Grain-Fed Ribeye (Bife Ancho). Urien Loza – La Negra Agropecuaria (Argentina, Aberdeen Angus)
Grain-Fed Striploin (Bife Angosto). Est. Pampa Gringa (Argentina, Aberdeen Angus)
Grass-Fed Ribeye (Bife Ancho). Quickfood S.A. – Ricardo & Omar Bailo Est. (Argentina, Aberdeen Angus)
Grass-Fed Striploin (Bife Angosto). Alejandro González – Frigorífico Las Piedras (Uruguay, Aberdeen Angus)
Each medal — Gold, Silver, and Bronze — represented not only quality but also a story of dedication, craftsmanship, and cultural pride. From the pampas of Argentina to the green pastures of Ireland and Peru or Uruguay, each winning cut tells the story of its origin, its people, and their devotion to excellence.
More Than a Competition
Beyond the awards, the CMDC® marked the beginning of a new era of collaboration.It brought together ranchers, chefs, meat sommeliers, scientists, and consumers — all united by a shared pursuit of excellence.
For Argentina, it reaffirmed its place as one of the great meat capitals of the world.For the global community, it created a platform to connect, compare, and inspire — bridging traditions, production systems, and culinary philosophies.
As an ambassador and witness to this milestone, I felt the energy, camaraderie, and pride that filled every moment.It was more than a contest — it was a celebration of craftsmanship, culture, and devotion to meat.
The Future of the CMDC®
Following the resounding success of this first edition, the CMDC® is already shaping into an annual global benchmark — a stage where the world’s finest meats are evaluated under a shared language of transparency, education, and respect for tradition.
The 2025 Championship set the tone for what will surely become a lasting global institution, uniting the entire meat chain — from breeders and butchers to chefs and consumers — under a single shared passion: the pursuit of perfection in every bite.
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