The Polmard family of France operates a cattle and beef business that claims to offer the finest beef in the world and that it can will remain fresh for decades.
The family business dates back to 1846. The current operator, Alexandre Polmard, says that his grandfather pioneered a way to freeze beef in such a way that there is no loss of quality over time. The family raises Blonde Aquitaine cattle and keeps them in, by cattle standards, luxurious accommodations. CNN quotes Polmard:
"My family wouldn't dream of raising animals in sheds where they have no space or room to roam," he says.
"Here they are in the open air, living in forests and on parkland. There are shelters they can choose to visit in case it rains or snows. It's really five-star accommodation!"
Polmard says he talks to his animals daily, ensuring their lives are as comfortable and stress-free as possible -- even when it becomes time for them to end.
Increases in a cow's stress levels as it enters an abattoir cause a subsequent spike in levels of glycogen and lactic acid -- and that means a loss of tenderness and, ultimately, flavor.
Polmard is therefore investing a million euros in an abattoir at his farm in which only four cows will be killed per week -- and in a unique setting to keep stress levels to an absolute minimum.
Elite chefs around the world seek out Polmard beef for their restaurants. Chef Fabrice Vulin of Hong Kong presents it in a dinner that costs $700 per person. He has good reason:
As chef Vulin explains, what sets the taste apart is the gentle acidity and a texture like no other -- you barely even need a knife to cut it.
-via Oddity Central
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