World's Most Expensive Meat, Durability For Decades

Paris - Beef prices are soaring for some time and make people reluctant to eat meat. However, in other parts of the world there are people who buy beef at very expensive prices

However, what makes the beef sold French butcher, Alexander Polmard, have exorbitant rates? The answer, beef survived kept up for decades.

Polmard offer beef through a process of 'hibernation'. This is a special process that was found with his grandfather in the 90s. The cold air is blown onto the meat at a speed of 120 km per hour in a room temperature of -43 Celsius, so that the meat can last 'forever'. If the meat is generally rot if left for days, Polmard guaranteed fresh meat forever.


Meat that has been through a special process Polmard certainly not cheap. Rib-eye steak '2000 vintage cote de boeuf' priced at US $ 3,200 price that makes perforated bag is not just wages hibernation process, but also the price of certain types of cattle raising so-called 'Blonde Aquitaine'.

Polmard and his family had a cattle farm in the outskirts of Saint Mihiel in the Meuse, Lorraine, parts of northeast France.

"My family would not think of raising animals in cramped cages until the jostling that did not have room to walk freely," said Polmard quoted Oddity Central,

"So, we live cattle are outdoors, stay in the woods and fields. There is a shelter that they can be approached when rain or snow. The place is accommodating to 5 animals!"

He also claims to talk livestock every day, you are assured a comfortable and stress-free until the time comes.

Polmard explained when a cow stress will produce glycogen and high lactic acid makes their meat hard and have less savory flavor. Therefore, Polmard willing to pay millions of dollars to take care of the cows. And only four cows slaughtered every week.


"All the attention and the love we give to animals will be felt from the plate, when you taste it," he said. "A taste of the meat is really unique."

In fact, the amount of meat they produce little, so the butcher shop in the area Polmard Germain des Pres, Paris, looks more like a quaint wine shops than other meat shop.

"I wanted to recreate the world of luxury wines and combine them with deli meats, tempting people to eat meat by offering something extraordinary," he said.

Apparently, customers appreciate his efforts in producing meat that is durable. There is a long list of names of people who have written for months, tasting meat rare and old.


Special meat offered to the world-class chef in a five star restaurant. Interestingly, just like wine, not just meat more 'stable' with age. However, the meat has a characteristic taste and different. Pieces of the most exclusive and expensive prepared for the Michelin star chef, Polmard, also met with his client was to make them understand the nuances and details of any meat.

One of the unique restaurant that serves meat is Caprice, at the Four Seasons Hong Kong. 'Polmard's Rare Millesime Cote de Boeuf, Vintage 2000' attended the lunch menu at the restaurant seven-dual is priced at HKD 5,500 per person. Interested?

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