Yes you heard it right. World’s most expensive steak aged for 15 years. You may find aged rib eyes and some other steaks somewhere between two or three months old, if you stop by in some nice butcher store in your neighborhood. An old butcher from France though, would laugh upon hearing about these infant steaks. Maybe he wouldn’t, but he would definitely going to tell you about his own aged cote de boeuf, which predates before year 2000. We can hardly even think back that far. Right?
In France using a method thought up by his father and grandfather, Alexandre Polmard blowing news over his steaks cut from his Blond Aquitane cattle at speeds of almost 121 kilometers per hour and temperatures of -42 degrees Centigrade to cause the meat to “Hibernate.” Aexandre Polmard lets them hibernate for up to 15 years. According to Chef Fabrice Vulin of Caprice in Hong Kong (one of just a few restaurants that Polmard will sell his prized vintage steaks to), the result of such aging process is a steak you rarely even need a knife to cut.
CNN caught up with Polmard who had his free-range cattle on full display. He’s even building a new abattoir that will slaughter only four cows a day. The butcher told CNN, “Here the cows 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.”
Well if you see the price tag of a steak, we would hope so. A 2000 vintage rib steak woud be costing you around $3200. Many people find it worth the cost. You will be surprised to know that currently there is no meat available on the Polmard website and the waitlist is reportedly is in months to buy some. If you are in Paris you can buy some from his shop on the Rue de l’Abbaye.