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Experience the Flavor of the World’s Costliest Meat

Jeffrey Johnson03 mins

World’s Most Expensive Meat

Through a fascinating process called “hibernation,” invented by France’s Polmard family, meat can be stored safely for any duration. Cold air is blown at speeds of 120 kilometers per hour over the beef in a -43°C environment. This innovative method allows for the preservation of a prestigious cut, with a vintage côte de boeuf (rib steak) costing as much as $3,200.

The Hibernation Process

Through a process called "hibernation," invented by France's Polmard family...
Through a process called “hibernation,” invented by France’s Polmard family, meat can be stored safely for any length of time. Cold air is blown at speeds of 120 kilometers per hour over the beef in a -43 C environment.

Meet Alexandre Polmard

Only one butcher in the world, Frenchman Alexandre Polmard...
Only one butcher in the world, Frenchman Alexandre Polmard, offers this unique and expensive meat. He’s the sixth generation to work in the eponymous family business, which was founded in 1846.

Blonde Aquitaine Cattle

However, not just any old cow will do. Polmard and his family raise Blonde Aquitaine cattle outside the small town of Saint Mihiel in the Meuse region of Lorraine, northeastern France. This breed is renowned for its exceptional quality, making it the perfect choice for the hibernation process.

Not just any old cow will do...
Not just any old cow will do. Polmard and his family raise Blonde Aquitaine cattle outside the small town of Saint Mihiel in the Meuse region of Lorraine, northeastern France.

Innovation in Meat Preservation

Moreover, Alexandre’s grandfather Robert and father developed the hibernation process in the 1990s, resulting in a revolutionary technique that takes meat preservation to a new level. The hibernation process not only enhances the flavor but also extends the shelf life of premium cuts.

Alexandre's grandfather Robert (pictured) and father developed the hibernation process...
Alexandre’s grandfather Robert (pictured) and father developed the hibernation process in the 1990s.


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