According to Oddity Central , Alexandre Polmard is the sixth generation in a family that has been producing beef cuts since 1846. The business only really became famous in the 1990s, after Alexandre's grandfather and father invented a new and revolutionary meat processing method called "hibernation".

With this method, cold air is blown at speeds of up to 120 km/h through the meat in an environment of minus 43 degrees Celsius in the farm's modern laboratory in Saint Mihiel.

This condition allows the meat to be preserved for more than a decade without losing 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 USD (more than 80 million VND).

“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 meat is different. It’s like wine,” Alexandre told Time magazine.

To create this “one-of-a-kind” meat, Polmard selected Blonde d'Aquitaine cattle raised on his own family farm. The meat was then put through a “hibernation” process, which helps preserve it for a longer period of time than usual.

Dry-aged beef is typically aged for a few weeks, while Polmard's "hibernation" process allows the meat to stay fresh for 15 years, possibly indefinitely.

Polmard’s “hibernating” meat is a delicacy in some restaurants. There are very few establishments that serve this most coveted cut of beef in the world. If you want to enjoy it, you have to book months in advance to reserve Polmard beef.

However, Alexandre only delivers his exclusive product to a handful of trusted restaurants around the world. He even visits these restaurants beforehand to make sure they understand the intricacies of “frozen” meat.

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