Polmard, a small farm in Saint Mihiel, France, produces a unique type of meat in the world using a process called “cryogenic freezing.”
According to Oddity Central, Mr. Alexandre Polmard is a sixth-generation farmer, rancher, and butcher in a family that has been producing traditional cuts of beef since 1846. However, this business only gained real fame in the 1990s after Alexandre’s grandfather and father invented a revolutionary new meat processing method they dubbed “cryogenic freezing.”
Cryogenic frozen beef aged for 15 years with rich flavors of nuts and mushrooms. (Photo: O.C).
In this process, cold air is blown at speeds of up to 120 km/h through the meat in a -43°C environment at the farm’s modern laboratory in Saint Mihiel. This condition allows for the preservation of meat for over a decade without compromising quality. However, the longer the preservation time, the higher the quality and price; a kilogram of 15-year-old frozen beef ribs can sell for up to $3,200.
Mr. Alexandre told Time Magazine: “I use a very special aging process, and I am the first butcher in the world to do it. I wouldn’t say my beef is the best in the world because every type of meat is different, much like wine.”
To create this “one-of-a-kind” meat, Mr. Polmard selects Blonde d’Aquitaine cattle raised on the Polmard family farm. He then processes the meat using the “cryogenic freezing” method, allowing the meat to be preserved for a longer time than usual. Typically, dry-aged beef is aged for a few weeks, while Polmard’s “cryogenic freezing” process keeps the meat fresh for 15 years, potentially even indefinitely.
Polmard’s “cryogenic frozen” meat is a delicacy in some restaurants. Very few establishments serve these highly sought-after cuts of beef. To enjoy this delicacy, customers must book several months in advance to reserve Polmard beef cuts. However, Mr. Alexandre only supplies his exclusive product to a select few trusted restaurants worldwide. He even visits these restaurants beforehand to ensure they understand the delicacy of the “cryogenic frozen” meat.