 I promise I’ll never moan about the cost of a steak again. A young sixth generation French farmer/breeder/butcher continues his family legacy of producing some rather unique - and expensive - meat. How much you ask? The 2000 vintage cote de boeuf (rib steak) can command $3,200. Not the kinda steak you want to order with a cheese sauce!
Frenchman Alexandre Polmard’s grandfather and father pioneered a meat treatment called "hibernation”. Cold air is channelled at speeds of 120 km/h over the meat in a -45 degree environment; allowing meat to be kept for any length of time. Now - a 2000 vintage usually refers to a pricey bottle of vino, but in this case it's the different vintages that Polmard produces that each has different flavours and characteristics. They rear a pedigree breed of cattle called Blonde Aquitaine, in the small town of Saint Mihiel in north-eastern France. And just like their expensive cousins - Black Angus and Kobe – the beasts enjoy a life a refugee can only dream of. They roam in the open air, living in forests and on lush parkland. And in case it rains or snows, there are even shelters they can seek refuge under. Polmard sells beef from its farm in a butcher shop in the heart of Paris' St. Germain des Pres quarter, where the cuts are displayed in wooden drawers with handwritten labels. And despite the eye-watering asking price, customers order months in advance. When it comes to restaurants, Polmard only entrusts his most exclusive and expensive vintage beef to a select handful of Michelin-star chefs around the world.
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