Sample Submission to the CMDC

The selected cuts to be judged at the CMDC® are the Striploin and the Ribeye; only these cuts will be accepted and allowed to participate in the championship. Participants must submit ONE WHOLE PIECE of Striploin and/or ONE WHOLE PIECE of Ribeye to compete.

Before beginning the registration process, participants must have available the information of the owner or holder of the sample, as well as the specific information related to each meat cut they intend to register with CMDC®.

Spots are limited and will be filled as participants complete their registration.

Sample Preparation

STRIPLOIN

Below is a guide for the preparation of the striploin in order to obtain an optimal sample for the competition:

The fat cap must be neat and clean, both on the outer surface and the side in contact with the ribs, free of any remaining fat or cartilage.

Next, at the ends of the piece, only the center of the striploin should remain. To achieve this, it is recommended to cut at least one slice of approximately 10 centimeters from the side connected to the rump. The striploin muscle should be clearly defined. On the other end, the cut should be made at the beginning of the ribeye, ensuring the piece is in ideal condition for the competition.

The final sample must be of a size that allows for at least six slices, each 2.5 centimeters thick. Afterwards, it must be vacuum-packed and frozen through a rapid freezing process to preserve the quality of the meat.

RIBEYE

Below is the guide for the preparation of the ribeye:

The entire ribeye piece must be prepared without the cap and cleaned on all sides. At the ends, it is essential to verify that the piece corresponds strictly to the ribeye cut, without including additional muscles that may appear toward the animal’s head.

The sample must be of a size that allows for at least six slices, each 2.5 centimeters thick. Afterwards, it must be vacuum-packed and frozen through a rapid freezing process to ensure the preservation of meat quality.

Process Once the Cut Has Been Obtained

Once all cuts are properly prepared, a label must be affixed containing at least the following information:

• Slaughter date of the animal
• Production date
• Expiry date
• Name of the cut
• Name and registration number of the slaughterhouse where the cut was produced
• Sample with no commercial value – Not for sale

  The sample must be vacuum-packed and frozen, thus ready for shipment to the competition.

The cuts must be shipped following the procedure below:
Consigned to: Campeonato Mundial de Carnes – CMDC® Dirección: Virrey Ceballos 1829 – Código Postal C1135AAM – Ciudad Autónoma de Buenos Aires – Argentina – Establecimiento Número SENASA: 1101

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