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The Most Expensive Beef in the World

Did you know that the most expensive steak in the world would cost you $3200? Yes, we know, it sounds almost ridiculous. No, wait, in fact it’s entirely indecent if you think about some of the poorest people in India who manage to live on 28 rupees per day (just so you don’t have to do the math, we did it – 28 rupees is about 0,38 EUR). But let’s just say that with this kind of example we’d pretty much compare something like… cherry tomatoes with water-melons?

But even if we shift our focus from this extreme example, we’ll still be left off with a huge amount, one that would surely pay plenty of bills for most of for a couple of months; furthermore, there’s a good chance that even among the rich it would be hard to find those who would be willing to pay this much for a steak (we’ve no idea if it even includes a side dish or something)! So this mystery needs to be solved! Why would beef cost so much?! Well, you should judge for yourself if it’s worth it or not…

You’re probably already familiar with the names of some of those premium beefs, like Argentinian, Angus, Kobe, Wagyu. And if you’ve ever had the opportunity to sample a stake made from any of the above you should admit that there is an actual difference to ordinary beef. The latter not lacking from flavor, but when it comes to texture… However, the mystery of the $3200 steak is still far from being solved since even the most expensive alternative from those listed above is roughly ten times cheaper (somewhere around 350$).

The key of this mystery is very limited availability and yes, of course, there must be at least a certain something that’s amazingly special about that meat. Oddly, it’s not necessary the assortment – Blonde Aquintaine – because normally that’s not far from Kobe or Black Angus when it comes to costs. The true key of this riddle is aging and you won’t believe how aged beef can get (in the proper circumstances)!

Basically, thanks to a process they call “hibernation”, the Polmard family manages to keep the meat under perfect conditions for as long as necessary. This hibernation means that meat is kept in a highly controlled environment that requires, for example, a constant temperature of exactly -45 Fahrenheit degrees (roughly -42 Celsius) and ventilation provided by air currents at speeds of 75 km/hour. Also, prior to sacrifice (which, by the way, is limited to only 4 per week), the cattle have a life that’s as peaceful as possible, with plenty of space for roaming around, the healthiest of foods and clean fresh air, somewhere in the North-East of France.

All of these have only one purpose – the tenderness of the meat. And it seems that the Polmards manage to achieve the perfect texture. And when we mentioned that very limited availability we really meant it, because there are only 103 aged ribs on stock, at least from those being put to good keeping some time between 1998 and 2009…

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