JURY 2026
Meat sommeliers, chefs, industry experts, and producers will assess
the quality of the cuts according to their tenderness, juiciness, and aroma.
AMBASSADORS
The first international meat sommelier, Wagyu expert, founder of IMEATSA, and a leading figure in the global meat industry.
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Agricultural professional with international experience in livestock management, cattle genetics, and business development. Extensive background in corporate leadership, livestock auctions, digital cattle marketplaces, and large-scale exhibition management, integrating commercial leadership, technological innovation, and a strategic outlook on the agri-food industry.
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Livestock producer, meat sommelier, and chef at Madre Rojas restaurant, where he personally selects each cut sourced from producers who prioritize animal welfare and biodiversity conservation.
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Chef and culinary entrepreneur. Director of Los Petersen Cocineros and a prominent media figure in the culinary world.
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Meat sommelier and certified organic livestock producer, recognized as a leading authority in meat quality in Brazil, and a judge and ambassador at events such as Expo Churrasco and Paleta Atlântida.
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Audiovisual producer and food entrepreneur, meat sommelier, and creator of Asado de Tira in Marbella, Spain.
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Breeder, international judge, and livestock advisor, widely recognized as a leading authority in cattle genetics in Argentina and worldwide. Founder of Ojea Rullán y Cía. and La Juanita (Buenos Aires), he advises leading agribusiness companies across South America, driving productive excellence and beef breed improvement across hundreds of thousands of animals.
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Meat industry entrepreneur with over 40 years of experience, founder and director of slaughterhouses and livestock companies leading the premium beef market in Spain, specializing in ox, Angus, and Wagyu.
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Executive Chef at the Four Seasons Hotel Buenos Aires, responsible for Latin America and the Caribbean.
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Chef and creator of Locos x el Asado, a leading figure in the grilling scene in Latin America. Owner of Fuegos (Buenos Aires) and Locos x el Asado Lima (Peru), he has traveled across the region bringing the culture of fire and meat to millions of followers.
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Veterinarian and economist, Honorary Director General of the World Organisation for Animal Health (OIE), and a globally recognized authority in animal health, nutrition, and veterinary policy. He led the organization for 15 years, driving the development of international standards for animal disease control and for the safety of production and global trade in animal products.
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Your palate can make history too.
Sign up as a consumer judge at the World Meat Championship and be part of a one-of-a-kind experience: tasting and evaluating some of the world’s finest cuts alongside experts and fellow meat enthusiasts.