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I’m a steak guy. I fucking love steak. It makes up the bulk of my diet because it’s incredibly delicious. When properly prepared, a nice steak is truly a work of art — not just a meal. But for the most part, the steaks I buy at the store are nothing out of the ordinary. I just get your standard ribeyes, strips, and sirloins, in addition to a variety of other cuts depending on what I’m feeling that day. They’re not too expensive or anything like that — just regular steaks.
As many of you know, there are a bunch of specialty beef varieties out there. You’ve probably heard of the Japanese Kobe beef. It’s famous for coming from cows that are treated like royalty, massaged, fed the best food, and kept in exceptional living quarters. While that stuff is considered top notch and the price tag certainly reflects that, there’s another type of specialty beef out there that makes Kobe beef look like hamburger meat.
Coming in around $3,200, Frenchman Alexandre Polmard’s steaks are probably the priciest cuts of beef around. Like Kobe beef, Polmard’s cattle are treated exceptionally well. This reduces stress, which in turn makes the meat that much more tender. It doesn’t stop there, though. After the animals are slaughtered, the meat is stored at around -45 degrees and blown with highly pressurized air coming in around 75 miles per hour. This process allows the meat to be kept for long periods of time without losing any of the attributes that make it so sought after.
Because of this process, Polmard’s beef can be sold and served like a fine wine. You can order it by the vintage. It seems odd, but people are literally lining up for the stuff. There’s a damn waiting list for it. Only certain restaurants can even serve “Rare Millesime Cote de Boeuf, Vintage 2000,” and the chefs have to be personally vetted by Alexandre Polmard himself.
Vintage 2000. Steak that came from a cow slaughtered 15 years ago. For those college freshmen reading this, that steak is almost as old as you are. Think about that for a minute.
$3,200 for a steak is a little pricey in my opinion. Don’t get me wrong, I’d love to try it, but I just don’t know if it’d be worth it. I mean, how much difference is there between, let’s say, a $60 steak at a nice restaurant around here and one of these fancy ones? Now, if Mr. Polmard wants to hook your boy up, which would be pretty chill, I’d certainly indulge in at least one or two, assuming they’re on the house.
Until my buddy Alex is ready to toss me a freebie, I think I’ll just stick with beef raised right here in the United States by the hard working men and women of our nation’s cattle industry.
Steak. It’s what’s for dinner. And breakfast. Lunch too..
Image via Polmard Shop