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Meet The Man Who Sells The World’s Most Expensive Meat

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The most expensive meat in the world is offered by a Frenchman who goes so far as to speaking to his cattle daily so that they are calm and relaxed.

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The Polmard boucherie in Paris’ St. Germain des Pres quarter is run by Alexandre Polmard, a sixth-generation butcher whose lineage is famous for their quality meat offerings since 1846, when the family business first opened. The business gained even more fame in the 1990s after Polmard’s grandfather and father developed and introduced a treatment that allowed meat to be kept for a purportedly indefinite amount of time.

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Called “hibernation,” the treatment calls for cold air to be blown at 75 miles per hour over the meat while it is in a -43 C environment, reports CNN. According to Polmard, meat that undergoes hibernation never experiences any loss in quality and can thus be aged. Most of the beef he sells is aged between 28 and 56 days.

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“I wanted to recreate the world of wine and shake up traditional butchery, seducing people once again to eat beef by offering them something exceptional,” Polmard told CNN.

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One of Polmard’s finest meats is an aged rib steak, the 2000 vintage cote de boeuf, that can cost upwards of 3,000 euros ($3,200).

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That steak comes from a popular breed of French-originated cattle called the Blonde Aquitaine, which are raised by Polmard and his family near the town of Saint Mihiel in the Meuse region of northeastern France.

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To keep his beef world-class, Polmard keeps his animals as stress-free as possible. Stress in cows causes their bodies to produce glycogen, lactic acid and adrenaline, which produces tension and a change in acidity to their muscles. Those changes means less tender, flavorful beef.

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“My family wouldn’t dream of raising animals in sheds where they have no space or room to roam,” Polmard said. “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!”

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He also talks to his animals on a daily basis, even before they are slaughtered, to ensure they are comfortable and relaxed.

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“All the love and attention we give our animals comes through on the plate when you taste it,” he said. “They really are unique.”

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Polmard is so proud of his vintaged beefs that he only offers them to several chefs worldwide, all of whom he has personally talked to about what makes his beef special. One place where his vintaged beef shines is at the two-Michelin-starred Caprice in Hong Kong’s Four Seasons Hotel, which serves “Polmard’s Rare Millesime Cote de Boeuf, Vintage 2000” as the main course in its fully booked HK$5,500 ($700) per person meal.

Written by NextShark

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Hit-Or-Miss

Inside America’s Most Expensive Sushi Restaurant Where Meals Start at $450

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For those who love sushi and also for whom money is no object, Masa is a restaurant to experience at least once.

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Masa is a sushi and Japanese food restaurant located in Manhattan and is the most expensive restaurant in New York City and the most expensive sushi restaurant in the United States.

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Masa is omakase-only (chef’s choice) and has no menu. An omakase dinner for one costs $450, not including tax, tips or drinks. Kobe beef costs an additional $150.

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The chef behind Masa is Masayoshi Takayama, who opened the restaurant in 2004.

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Masa is only one of four New York restaurants with three Michelin stars and the first Japanese restaurant in the country to have received as many.

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The restaurant’s fish is imported fresh from Japan and is rarely ever frozen. “Just, the thing is my ingredients. I don’t think they have equals.” Takayama told Eater.

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According to the restaurant’s website, “The food is prepared quickly, and plated for guests as soon as ready to preserve the idea that each dish is still in a living, being state.”

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The restaurant is minimally and elegantly designed, with a $60,000 hinoki wood sushi counter that is sanded daily to ensure smoothness.

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“Refined beauty that isn’t affected by time or social changes. Shibui is never complicated or contrived. Purity of being, of living, of sensing is inherent in all elements of the Masa experience.” the restaurant states.

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The restaurant’s food isn’t the only thing that’s expensive. Reservations must be made with a credit card, and cancellations — even for one person in a party of diners — not made within 48 hours of the reservation time will mean a $200-per-person fee.

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Written by Editorial Staff, Next Shark | Haute Living

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Hit-Or-Miss

L.A. Cocktail Bar Unveils $500 Gold-Flaked Milkshake, For Peasants

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For all its fancy cars and coveted zip codes, Los Angeles still has a lot to learn about the luxury dessert game. A new cocktail bar in Hollywood called the Powder Room is generating a lot of hype for selling a $500 milkshake made with edible gold and Belgian chocolate and featuring a takeaway Swarovski Crystal ring.

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The “Grand Opulence” from Serendipity 3 in New York already doubles that price tag and comes with a crystal goblet. Connecticut’s Knipschildt Chocolatier’s “Frrrozen Haute Chocolate” ($25,000) is made with gold foil and truffle shavings. Don’t even get us started on Japan’s $5 M diamond chocolate cake.

So nice try, Powder Room. You’ve managed to create a decadent dessert for the peons. Call us when your milkshake brings Tony Stark to our yard, mmkay?

H/T Jezebel, The Richest

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This is What a $9000 Cocktail Looks Like

Surprisingly, the eponymous Salvatore’s Legacy does not come with your own private jet. Mixologist Salvatore Calabrese kinda dropped the ball on that one. But this $8850 product London’s Cocktail Week does have just about everything else