Prime meat cuts is this man's game. Meet Alexandre Polmard- the guy behind The Polmard boucherie in Paris St. Germain des Pres quarter which sells the world's most expensive meat.
The frenchman is a sixth-generation butcher whose lineage is famous for their quality meat offerings since the family business first opened to the public in 1846. The Pollard boucherie grew sooner and gained fame in the 1990s when Polmard's father and grandfather developed an innovative and revolutionary technique in meat treatment. That technique allows meat to be stored, purportedly, in an indefinite amount of time.
The so-called meat treatment technique is called "hibernation". This method calls for cold air to be blown at 75 miles per hour over the meat while it is in a -43 C environment, writes CNN. According to Polmard, their meat products that has undergone the hibernation treatment can always assure no loss of the finest quality and thus, can also can be aged. The beef the Pollard boucherie sells is aged between 28 and 56 days.
Polmard's 2000 vintage cote de boeuf, an aged rib steak can cost up to 3,000 euros ($3,200).
The 2000 vintage cote de boeuf, comes from a popular breed of French-originated cattle called the Blonde Aquitaine raised by the Polmard family near the town of Saint Mihiel, located in the Meuse region of northeastern France.
Also, among his trade secrets which is not a secret anymore is keeping his animals stress-free. How does he do it? by constantly showing them love by talking to them in a daily basis to make them feel relaxed and comfortable.
It is well assured that Polard's world-class beef come from stress-free cows. Stress in cows causes them to produce glycogen, adrenaline and lactic acid, which produces stress and tension thus inducing change in acidity to their muscles which results to less tender and flavorful beef, Food Beast writes.
Polard wanted to recreate the world of wine and shake up traditional butchery by offering them something exceptional, he told CNN.
"All the love and attention we give our animals comes through on the plate when you taste it... they really are unique," Polard said.
