For those who enjoy a meaty dinner, it’s no secret how pricey meat has become lately.
However, the “most expensive meat” in the world far exceeds the price of any steak you might find at Walmart.
Regardless of whether you prefer a sirloin, filet, or T-bone, nothing will compare to this sixth-generation butcher’s 15-year-old rib steak.
While steaks aged for a few months are common at local butchers, aging one for 15 years is simply extraordinary.
So, how does Alexandre Polmard manage to preserve his meat?
Polmard, a butcher from northeast France, uses a technique passed down from his father and grandfather.
This method involves blowing cold air over cuts from his free-range cattle at speeds near 120km per hour and temperatures of -45°F to “hibernate” the meat.
The specific breed of cattle used is Blonde Aquitaine, which Polmard and his family raise just outside the small town of Saint Mihiel.
“My family wouldn’t dream of raising animals in sheds where they have no space or room to roam,” he shared with CNN in 2017.
“Here they are in the open air, living in forests and on parkland. There are shelters they can choose to visit in case it rains or snows. It’s really five-star accommodation!”
Polmard also remarked: “All the love and attention we give our animals comes through on the plate when you taste it. They really are unique.”
Chef Fabrice Vulin, formerly of Caprice in Hong Kong, was among the few in the world to offer these vintage steaks.
Due to its 15-year “hibernation,” Vulin noted that you barely need a knife to cut through the meat because it’s incredibly tender. That certainly makes things easier.
This steak, known as ‘Polmard’s Rare Millesime Cote de Boeuf, Vintage 2000,’ comes with an astonishing price tag of €3,000 ($3,300).
While the price is indeed steep, similar to the cost Simone Biles was quoted for a bottle of champagne recently, there is even a waiting list to order it.
Moreover, with the meat being available only at select restaurants, very few people will have the chance to taste it.
In his interview with CNN, Polmard concluded: “I wanted to recreate the world of wine and shake up traditional butchery, seducing people once again to eat beef by offering them something exceptional.”