WORLD MEAT CHAMPIONSHIP – CMDC®
SEPTEMBER 17th, 2026 · EL CENTRAL, LA RURAL . BUENOS AIRES, ARGENTINA.
The World Meat Championship – CMDC® is an international competition created to recognize the world’s best Ribeye Rolls (Bife Ancho) and Striploins (Bife Angosto). Its purpose is to highlight the excellence of these emblematic cuts while fostering collaboration among producers, industry professionals, the gastronomy sector, and consumers, strengthening the entire value chain.
In its first edition, CMDC 2025 brought together leading experts from various countries, establishing itself as a key meeting point for sharing knowledge, evaluating quality, and envisioning the future of beef on a global scale.
The 2026 edition will take place within the framework of Tecno Fidta, further expanding the space for innovation, exchange, and development for all stakeholders in the sector.
Beef
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Beef is an essential component on menus in restaurants, hotels, and households around the globe. Much like other food products that have significantly evolved in quality to meet consumer expectations, beef offers a wide array of flavors, aromas, and textures that deserve recognition and celebration.
Argentina, internationally renowned for its beef, will host this event in Buenos Aires, where the best cuts in the world will be presented. Visitors will also have the opportunity to enjoy the country’s rich culture and tourist attractions during the World Meat Championship – CMDC®.
Our objective is to promote the quality of beef as a noble product in the consumer’s diet, encouraging its appreciation and global recognition.
Participation
What you need to know…
OPEN TO ALL COUNTRIES
The CMDC® is open to participation from all countries around the world.
the ENTIRE PRODUCTION CHAIN
We encourage integration between cattle producers and meat processing plants. Butchers and restaurants may also participate.
ELIGIBLE CUTS
Ribeye and Striploin steaks.
Participants must submit one whole piece of Striploin and one whole piece of Rib Eye to compete in the CMDC®.
Samples of Striploin and Ribeye will be classified according to whether they come from grass-fed or grain-fed animals.
LIMITED SLOTS
Availability is limited and slots will be assigned based on the order of registration.
THE AWARDS
The CMDC® will award Gold, Silver, and Bronze Medals for cuts from grass-fed animals, as well as for those from grain-fed animals, respectively.
The awards will be published on the official CMDC® website and shared on its social media channels.
REGISTRATION DEADLINE
Samples will be accepted for submission starting April 4th, 2026, and must be received no later than August 17th, 2025.
The judging process
To ensure completely reliable results, the CMDC® has designed a unique, globally unprecedented procedure that guarantees high scientific accuracy and reliability.
The selected meat cuts will undoubtedly represent the best examples in the world for each edition of the CMDC®, as the result of a rigorous and objective evaluation.
The process consists of four stages. First, upon receipt of the samples, an initial assessment of basic conditions is performed, including the identification of the cuts, expiration date, appearance, and the integrity of the packaging and product. Evaluation then continues through three types of specialized judging panels:
Panel of Meat Sommeliers
Professionals trained at the Argentine School of Meat Sommeliers, within the Faculty of Veterinary Sciences at the University of Buenos Aires, are experts in the sensory analysis of meat.
International Guest Experts
Professionals in sensory analysis from various countries, selected for their expertise and experience. These experts will form classification panels and assess attributes such as juiciness, tenderness, and flavor.
Consumer Panel
Approximately 300 people are expected to participate, rating the meat based on perceptible characteristics from a consumer perspective, such as juiciness, tenderness, and flavor.
Additionally, the judging panel will include internationally renowned chefs recognized for their work with beef, who will chair the consumer evaluation tables.
Cuts and categories
Two cuts will be evaluated: Striploin and Ribeye. Each cut is divided into two categories — those that come from grass-fed animals and those from grain-fed animals.
For the purposes of this Championship, grass-fed refers to animals that have been fed grass, whether from natural pastures or cultivated pastures, consumed either directly or preserved through silage or haymaking.
Grain-fed refers to animals that have been fed and/or supplemented with grains.
The classification of the cuts based on the animals’ feeding system will be determined using the information provided in the Registration Form submitted by participants when entering their sample in the World Meat Championship – CMDC®.
Dr. Fernando José Carduza
SCIENTIFIC DIRECTOR OF THE CMDC
A Veterinarian (UBA) and Specialist in Industrial Food Quality, Dr. Carduza has more than three decades of experience in research and development within the agri-food sector. A researcher at INTA since 1994, he has led key areas focused on the physical and sensory analysis of foods and the valorization of products with territorial identity.
He served as Coordinator of the Physical and Sensory Analysis Area at the Institute of Food Technology and is the Scientific Director of the Meat Sommelier School (UBA–INTA–ICOCA).
His expertise includes meat quality, sensory analysis, quality management in the food industry, and the development of methodologies to define sensory identity. He has participated in numerous national and international projects and is the author of more than 25 scientific publications in specialized journals. In 2009, he received the APTA–Rizzuto Award for methodological innovation in sensory studies.
Organizers
With over 27 years of experience, Americarne fosters a collaborative network connecting actors across regional agri-food chains, integrating companies, educational institutions, research centers, and public bodies to create business and professional growth opportunities.
A veterinarian specializing in genetics, health, and animal management. He has managed over 1,000,000 head of cattle in Argentina, chaired SENASA, and served as the Regional Representative for the World Organisation for Animal Health (WOAH) in the Americas for 20 years. He founded both the Argentine School of Meat Sommeliers and the Argentine butchers School and has authored and co-authored scientific papers on animal health
The local subsidiary of Messe Frankfurt GmbH, the world’s leading trade fair organizer. Their events aim to promote meaningful business encounters that stimulate regional markets, support domestic commerce, and encourage the development of technological hubs in each sector.
FAQs
When can samples be submitted?
Samples will be accepted for submission starting April 4th, 2026, and must be received no later than August 17th, 2025.
Can I send samples on dates outside the specified window?
No. Samples received outside the designated period will be rejected, and payments will not be refunded.
How do I participate with my sample?
You must complete the online registration form and pay the participation fee. Once both steps are completed, you may proceed with sending the sample, following the instructions on this website.
Which category should I register my sample in?
Register in the category that matches your sample: “Striploin” or “Ribeye,” the two categories recognized by the CMDC®.
Is there a limit to the number of samples that can be submitted?
You may submit one Striploin sample and one Ribeye sample. They do not have to come from the same animal.
Can a participant submit more than one sample?
Yes, a participant may submit multiple samples of Ribeye and Striploin, provided they come from different animals.
How should I prepare the samples for shipping?
Instructions for each cut are provided in the “How to Send Samples” section of this website.
What are the prizes?
The CMDC® will award Gold, Silver, and Bronze Medals for cuts from grass-fed animals, as well as for those from grain-fed animals, respectively.
The awards will be published on the official CMDC® website and shared on its social media channels.
When and how will the winners be announced?
Winners will be announced on the day of the judging itself, thanks to CMDC®’s unique electronic system. Results will be published on our website and social media.
Can winners use their awards for promotional purposes?
Yes, they may do so without restriction. In addition, CMDC® will promote the winners and their awards via its website and social networks.
Sponsors 2026
Would you like to sponsor the second edition of the event that brings together the leading figures in the global beef industry?