How is beef more expensive than Kobe beef produced?

Through the "hibernation" process , meat can be stocked indefinitely and still keeps the taste. To freeze these pieces of beef, cold air flow is blown at 120 km / h into meat in a negative environment of 43 degrees C. A piece of beef costs up to 3,200 USD.

Unique freezing method helps keep meat for a long time.

This method of storing meat was invented by French family Polmard, a family with a tradition of agribusiness with an enterprise established in 1846. The company is currently run by the 6th generation young entrepreneur of family, Alexandre Polmard.

In the 1990s, the company's business began to change in a different direction, when Alexandre Polmard's grandfather and father introduced a "hibernation" method to store meat for a long time. According to Polmard, this method saves meat indefinitely and does not reduce meat quality.

Parallel to the most famous names such as Black Angus and Kobe, this type of meat is from Blonde Aquitaine . Cows were raised by the Polmard family in the small town of Saint Mihiel in the Meuse area of ​​Lorraine, northeastern France.

"We do not keep animals in tight places. Here they live in open forests and parks. There is also a place to shelter them or avoid the snow. This is really a living condition." 5 stars, " Polmard said.

Farmer, meat breeder and young entrepreneur Alexandre Polmard.

Polmard said he talked to cows every day to help them live as comfortably and with less stress as possible, even when preparing for the slaughterhouse. If the cows are stressed into the slaughterhouse, glycogen and lactic acid will reduce the softness and flavor of the beef.

Now Polmard is building a slaughterhouse worth one million euros, and only killing 4 cows a week. This abattoir is also designed to minimize the stress of cows to a minimum.

The result of this investment is invaluable."All our love and care for animals is shown on the plate of food you enjoy. They are truly unique," Polmard said.

St. Restaurant Germain des Pres quarter of Polmard in central Paris is receiving great attention from gourmets. It is more like a jewelry store or an old liquor store than a butcher with classic interior design.

Aquitaine bulls on the Polmard family farm.

Polmard only sells beef from the family's farm, mainly meat that is brewed for about 28-56 days.

Although there is a "heavenly" price , but to enjoy Polmard's meat, guests have to put their names ahead for months.

Polmard only sells his expensive and unique meat to a few chefs around the world. Previously, Polmard invited these chefs to visit the farm so they could understand the subtleties of meat pieces.

Polmard's most trusted chef is Fabrice Vulin at Michelin Caprice 2-star restaurant at Four Seasons Hotel Hong Kong. Recently, Caprice organized the event called "Beef Millesime Cote de Boeuf of Polmard, Vintage 2000". Accordingly, the restaurant serves lunch with Polmard's 15-year-old beef dish. Meals cost 700 USD / person, not including alcohol.

According to chef Vulin, this meat is soft and special flavor is not possible. You don't even need to use a cutting knife.