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Saffron Alexander 04 December 2015 1:41pm GMT Steak aged for 15 years has joined caviar and cognac to be named one of the most expensive foods in the world. French butcher, Alexandre
Polmard sells cuts from a brand of cattle known as Blonde d'Aquitaine for up to $3200 (£2110). The cows are raised by Polmard in his family in northeastern France, in settings he
compares to a luxury hotel. Speaking to CNN, he said: "My family wouldn't dream of raising animals in sheds where they have no space or room to roam. • The world's best steak
restaurants "Here they are in the open air, living in forest and on parkland. There are shelters they can choose to visit in case it rains or snows. It's really five-star
accommodation." Polmard added that he talks to the cows daily in order to make their lives as comfortable and as stress-free as possible. Only four cows are killed per week in his
abattoir in order to reduce stress levels: "All the love and attention we give our animals comes through the plate when you taste it. They really are unique." > I am a
carnivore; I adore steak. But for $3200, it better cut itself > and jump off the plate into my mouth. https://t.co/XOT1ML5wCe > — Karen (@Huntress62) December 2, 2015 In order to
justify the price tag (which beats the $2,800 Wagyu ribeye steak at Craftsteak restaurant in New York) Polmard uses a method created by his father and grandfather which entails blowing air
over his cuts at speeds of almost 75 miles per hour and temperatures of -45 degrees Fahrenheit. This then forces the meat into a state of "hibernation" after which Polmard leaves
the meat for up to 15 years. If you want to get your hands on the meat, you'll have to visit his store in Paris otherwise you'll be waiting months for the opportunity to buy some
online. Alternatively, you could visit the restaurants that serve his luxury meat though Polmard is notoriously selective about who receives his beef and reportedly only entrusts it to a
handful of carefully chosen chefs around the world. In order for a restaurant to receive his cuts, he pays them a personal visit to "ensure they understand the nuances and subtleties
involved in his meat". Caprice, a two-Michelin-star restaurant in Hong Kong, is one of the few restaurants Polmard allows to serve his beef, selling it for $700 (£460) per person.
Caprice chef and fellow Frenchman, Fabrice Vulin says the "gentle acidity and texture [of the beef] is like no other", claiming you barely need a knife to cut it. Now the only
question is, what to pair it with - a bottle of Chateau d'Yquem 1787, the world's most expensive white wine?