The most expensive 'hibernating' beef in the world, you have to order it a year in advance

The "hibernating" beef is called Blonde Aquitaine or sometimes called Polmard beef because in the world only the Polmard family supplies this item.

The 'hibernating' beef is called Blonde Aquitaine.

We've all heard the saying, "The older a wine is, the more expensive it gets." But what about aged beef? The answer is revealed here with the frozen beef dish from the Alexandre Polmard family in France.

What is "hibernating" beef?

The "hibernating" beef is called Blonde Aquitaine or sometimes called Polmard beef because in the world only the Polmard family supplies this item.

Alexandre Polmard's family has been in the beef business since 1846, and Alexandre Polmard is the sixth in line. However, it wasn't until the 1990s that Polmard's grandfather and father discovered the secret to "hibernating" beef.

With the motto of creating a comfortable space to reduce stress for animals, the cows here are always free to move around in the cool outdoors.

To make this "hibernating" beef dish, people preserve the meat in a cold environment of -43 degrees Celsius and cold air blowing at a speed of 120km/hour. The meat will be "hibernated" like that for a long time and according to Polmard, this preservation method does not lose the quality of the meat.

Unique features of "hibernating" beef

In addition to the long-term freezing technology, the beef produced by the Polmard family is of superior quality thanks to the investment in the farm. The Polmard family farm is located in the small town of Saint Mihiel in Lorraine in northeastern France.

With the motto of creating a comfortable space to reduce stress for the animals, the cows here are always free to move around in the fresh air, to the point that Polmard compares this farm to a 5-star hotel for the cows.

In addition, Polmard also regularly talks to the cows every day to minimize stress for the cows.

On the farm, Polmard only slaughters four cows a week. Meanwhile, the freezing period is very long, sometimes lasting up to a decade, so the amount of meat on the market is extremely scarce.

According to Polmard, if cows are stressed during the raising process, the concentration of glycogen and lactic acid in the meat will increase, thereby causing the meat to lose its characteristic delicious taste. Therefore, Polmard always tries to make the cows feel comfortable and "happiest" on his farm.

$3,200 for a "hibernating" beef steak

At the farm, Polmard only slaughters four cows a week. Meanwhile, the freezing period is very long, sometimes lasting up to a decade, so the amount of meat on the market is extremely scarce. The meat is delicious, the processing technology is strange, and the scarcity of goods makes the price of "hibernating" beef beyond the imagination of many people.

Currently, the price of a steak that has been frozen since 2000, which is more than ten years old, will cost $3,200, more expensive than Kobe or Black Angus beef. Notably, in the world, there are only a few chefs who have the privilege of preparing this unique beef dish, so sometimes even if you spend money, you may not be served right away because there are many people who registered before you.

Currently, the price of a steak frozen since 2000, which is more than ten years old, will cost $3,200, more expensive than Kobe or Black Angus beef.

Thus, only 4 cows are slaughtered each week, then frozen for decades, and only a few places in the world sell it, making this unique dish even more scarce and expensive. Therefore, if customers want to enjoy this "hibernating" beef, they sometimes have to order it months, even years in advance.

According to Young Knowledge