Polmard, a small farm in Saint Mihiel, France, produces the world`s most exclusive meat using a process called hibernation, which preserves meat for up to 15 years without losing quality.

Alexandre Polmard, a sixth-generation farmer, developed this technique in the 1990s. The process involves blasting cold air at 120 km/h over the meat in a -43°C environment, allowing it to mature over a decade. The longer the meat is cured, the higher its quality and price, with a 15-year-old rib steak costing $3,200 per kilogramme.

Polmard uses Blonde d`Aquitaine cattle, raised free-range to minimise stress, before subjecting the meat to hibernation. Unlike typical dry-aged beef, which matures for a few weeks, Polmard`s meat can be aged for up to 15 years or more.

This rare meat is highly sought after by top restaurants. Alexandre personally ensures that only a selected few restaurants worldwide understand how to serve his hibernated meat properly.•