Polmard, a small farm in Saint Mihiel, France, produces the world’s most exclusive meat using a process called hibernation. It allows the meat to be stored and cured for up to 15 years with no loss of quality.
Alexandre Polmard is a sixth-generation farmer, breeder, and butcher in a family that has been producing beef cuts since 1846. However, the business rose to prominence in the 1990s, after Alexandre’s grandfather and father invented a new and revolutionary meat treatment they dubbed ‘hibernation’. Cold air is blown at speeds of up to 120 kilometers per hour over the meat in a -43 C environment at the farm’s state-of-the-art laboratory in Saint Mihiel and this allows the meat to be cured for over a decade, with no loss of quality. If anything, the longer the curing time, the higher the quality, and the price, with one kilogram of 15-year-old hibernated rib steak selling for an eye-watering $3,200.
