The World's Most Expensive Steak at $3,200?
In what could be one of the most shocking reveals about food and beverages, a sixth-generation butcher from a prominent meat-breeding clan is offering a piece of steak for about $3,200.
As the saying goes, some luxuries come with a hefty price, and while meat has largely become one of the general people's favorite's, Alexandre Polmard's may not be in the list. This is because consumers can get a piece of his quite unique and expensive meat for thousands of dollars.
Experts in the food and beverage industry have started to question the quality of the meat and the reason behind the Polmard family's hefty offer. Polmard, the sixth-generation butcher in his family of breeders and butchers, tells CNN his beef's story.
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For the most part, most breeders place their animals in sheds, with some space to lie or sit down; Polmard's breeding grounds are top quality. "My family wouldn't dream of raising animals in sheds where they have no space or room to roam. Here they 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!" he explains.
In the 1990s, Polmard's dad and grandfather developed a meat treatment process they called "hibernation" wherein meat gets blown with cold air at speeds of 120 kmh within an environment that only boasts a temperature of -43 Celsius. The young farmer says the process keeps the meat in good shape for "any length of time."
Another thing that keeps the animals in top shape is Polmard's way of rearing them. He says he talks to them and makes them sure they are free of the world's stress and issues to prepare them for the ultimate butchering moment. When a cow is stressed, the meat loses tenderness, and during preparation, even its flavor.
Polmard's beef are sold in the Polmard Boucherie, which is located at the St. Germain des Pres quarter in Paris, and according to reports, it looks more like a "jewelry shop or vintage wine merchant" than the typical butcher shops where the meat dangle from bare walls.
Unfortunately, not the entire world can get a piece of the steak since Polmard only sells his beef to a number of chefs around the world.
