What’s up devils? Have you ever gone into a steak house and had a waiter or waitress ask you if you would like your steak vintage and from what year? Probably not. But, it might be a thing in the not-too-distant future. As I was trolling around on the internet I came across an article about a French butcher that is creating a vintage steak.
The butcher in question, Alexandre Polmard, is a sixth generation farmer and butcher whose father and grandfather created a brand new method of preserving meat called hibernation, in which cold air is blasted with jet force over the meat in a very cold environment. Polmard says the method can preserve any cut of meat for any length of time without any loss in quality. Essentially, he’s turning steak into fine wines.
To add to the exquisiteness of the meat, only one type of cattle, Blonde Aquitaine, is used (it’s comparable to Kobe beef), and they are raised and ultimately slaughtered in a very humane way. They have open areas to roam in, and Polmard actually talks to all the animals, before only a handful are slaughtered at a time. This ensures a high-quality and fork-tender steak. Then the meat is put through hibernation before it is ultimately sent to one butcher shop in Paris. Currently the 2000 and 2003 cuts are most popular.
So, how much would a vintage steak cost you? Roughly $3,200 per cut. That’s right. $3,200 per steak.
At that price and given its very limited availability it’s a stretch to say that right now it’s a once-in-a-lifetime meal; realistically it’s probably more of just a hope and a dream for the food fanatics. Still, many people have reserved and our waiting for their vintage steak.
Hopefully this trend will catch on and we can start to see more of these exquisite vintage steaks. The care that clearly goes into creating them is the type of care and love the food world needs. Until then, we can salivate over the idea of eating something you could pay for in installments.