The surprising fact about the piece of meat for 15 years is still sold for 73 million

Pay thousands of dollars to eat a piece of meat stored from . a few months to a few years - this latest "to eat" trend makes many people curious, excited, and even scared.

The secret behind "hibernating beef" is thousands of dollars

At first glance, it is no different from a regular beef-steak, when cut, it will give off a strong aroma of seeds and mushrooms, but this is the most expensive beef in the world for $ 3,200 USD (equivalent to 73 million VND). ).

And one more ridiculous, is that you have to wait . 15 years to enjoy it!

This method of long-standing meat is also called " dry-aged beef " or " dry-aged beef" , which has been compared to brewing wine to make it beefier and more unforgettable.

Cattle will be treated according to strict standards after being slaughtered, creating an organic protective layer to prevent bacteria that cause decay, hang upside-down in low conditions or completely isolated moisture. The price of meat is proportional to the incubation period.

In 5-star restaurants, you can find hibernating meat for 3 - 6 months, a little more advanced for a few years, and the meat for up to 15 years is the exclusive product of the Polmard family.

Just a small farm in southern France, but this is the only place in the world that offers this strange dish, with equally strange rules.

In addition to the terrible price, you need to book at least 1 year in advance, because the family farm only operates 4 cows per week.

This partly explains the "exorbitant" price of this dish.

Because the cows are raised in a way that is too fanciful, is massaged and chatted daily for . relaxation, making meat better, the amount of slaughter is too small while the incubation period is too long.

Not to mention, the incubation period will greatly reduce the amount of meat. Basically, you will have to pay thousands of dollars for a piece of meat that is not fresh, less than normal meat, and also has to wait a long time even though it is not known whether or not to eat it!

In spite of all that, older cows are still selling like hot cakes, even becoming a bright star in the luxury restaurants that have been here for two years.

People even find ways to make cows smell better - keep the cows in wine, for example!

The hands of time have covered the passionate flavor of beef that no spice can."If described, it tastes like roasted hazelnuts and dried mushrooms," said American chef Billy Oliva.

There are also people who praise it as soft as a piece of chocolate, or enjoy the faint aroma of wine in every slice of beef.

Although the idea of ​​eating a piece of meat for a few months to a few years makes many people chilled, but undeniably, its unique flavor still attracts dozens of gourmets every year.

You can find all kinds of cattle from 'young' to 'old', with prices ranging from $ 380 for 180 days of incubation (Delmonico restaurant), or $ 130 for 150 days of incubation (Cote restaurant) .

Most of the restaurants serving older cows are gathered in Manhattan, the center of American cuisine.

But you can also find this dish in high-class restaurants in Europe, Hong Kong, Japan . signaling a trend of eating is spreading around the world.

Are we spending money on rotten meat?

The answer is no, if it is handled correctly!

Since ancient times, people have applied the rule of freezing to make food more delicious and nutritious.

Similar to the principle of making wine or fish sauce, controlling the incubation environment can eliminate bad bacteria that degrade meat, while increasing the amount of probiotics to help meat taste better and healthier.

In Spain, there is the famous Serrano bacon dish, which is hung on a mountain for a whole year!

Hear "horror" but brewing meat is an art. Meat often begins to brew in the late autumn and early winter, a climate favorable for the growth of natural probiotics, which help break down proteins and fats into amino acids that increase the flavor.

Waiting for 6 months to spring and summer, the climate is dry, harmful bacteria cannot grow. As a result, we have soft salted pieces of meat, the fat is evenly dispersed, each melting into the mouth.

Similarly, looking backstage in preparation for your plate of aged cows, you will understand why famous restaurants confidently serve this seemingly gruesome dish.

Pieces of meat will be "hibernated" under the correct conditions of temperature and humidity. When brewed enough, it is taken into the kitchen and decanted with all the visible signs of bacterial invasion (most visible is the part where the meat begins to show green moss).

Processing cows at an age requires meticulous and high technology, only a few chefs in the world do this.

For example, the Polmard family only provides meat to about 5 restaurants in the world - where they believe that they have enough processing skills, making the dish delicious and not causing any food poisoning cases .

The change in attitude about eating

We have long believed that the fresher the food, the better. But the history and reality of beef dishes proves age, the trend of modern eating has changed.

Although age-old restaurants still recommend that you do not keep your own cattle at home, it only applies to complex recipes that last up to months.

In culinary science, besides dry-aged beef , there have long been methods of making wet-aged beef . Instead of isolating moisture, meat is usually put in a dedicated composting bag, emptying out oxygen to prevent bacteria from multiplying.

The incubation period is only 4 - 10 days, which helps the meat taste better and limits the risk of decay and disease. This method has become quite popular, when specialized oxygen suction bags are sold at supermarkets in the US.

When compared to regular fresh meat, in addition to its delicious taste, softer texture, aged meat is also believed to break down bad fats.

In a nutshell, it helps meat become more digestible, causing less cardiovascular damage, especially fatty parts of meat like rib-eyes. Therefore, in addition to beef, people now try to "age" with lamb, which has the same protein and fat texture as beef.

As science grows, the evolution of food becomes even more unpredictable. Who knows, in the future, the freshest piece of meat you can buy in a supermarket has actually been operated on . last month!