The secret behind the piece of meat for 15 years is still sold for 73 million, booking a year to enjoy

The most expensive piece of beef in the world costs 3,200 USD (73 million VND equivalent). At first glance it looks no different from a regular beef-steak, when cut it will add a strong scent of seeds and mushrooms but you will have to wait for 15 years to enjoy it.

It sounds weird but the truth about its value will surely surprise you.

This method of preserving meat is called "hibernation" or "dry-aged beef" to help beef taste more bold and unforgettable, like wine brewing.

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After the operation, the beef will be treated according to strict standards to create an organic protective layer to help prevent bacteria from causing decay. After that, the meat is hung upside down in low conditions or completely isolated moisture. The longer the tempering time is, the higher the value of meat.

You can enjoy hibernation meat for 3-6 months at 5-star restaurants, a little more advanced for a few years. Particularly meat for up to 15 years is the exclusive product of the Polmard family, a small farm in southern France.

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To enjoy this unique meat, you not only have to spend a huge amount of money but also have to book at least 1 year in advance, because the family's farm only operates 4 cows per week.

The cows that were butchered were also raised in a very special way and a feat. They are massaged and chatted daily to relax and help the meat taste better. Long incubation time and too little slaughter amount also contribute to the price of this meat climbing towering.

In addition, the time of meat incubation will cause a lot of loss of meat.

In short, you will have to spend thousands of dollars on a piece of meat not much, not fresh and have to wait for 15 years even if you do not know whether to eat. Even so, hibernation meat is still very expensive and attracts dozens of gourmets every year.

In terms of taste, hibernating meat has a unique taste, many people seem to be quite interested in the wine flavor wafted in every slice of beef and praised it as soft as a piece of chocolate.

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Although the idea of ​​eating a piece of meat from a few months to a few years makes many people cold but this dish has appeared in high-class restaurants around the world, in Europe, Hong Kong, Japan .

Is the piece of meat for a few months or a few years rancid?

The answer is no, if it is handled strictly according to standards!

The coagulation to help make the food more delicious and nutritious has been used by ancient people. Controlling the incubation environment can cause bad bacteria to degrade destroyed meat while increasing the amount of beneficial bacteria to help the meat taste better and good for health. This is similar to the principle of making wine or fish sauce.

In Spain, Serrano salted pork is made famous by hanging meat mold on the mountain for a year! Listening to creepy and sullen but composting meat is an art. People often start brewing meat at the end of winter and early winter, which is a time when there is a favorable climate for natural bacteria to grow. These bacteria will turn protein and fat into amino acids that increase flavor. When it comes to summer, the climate is dry, harmful bacteria cannot grow. As a result, after 6 months of incubation, the pieces of meat become soft, the fat is absorbed every fiber, melting as soon as it is put into the mouth.

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At famous restaurants, pieces of meat will be "hibernated" under precise conditions of temperature and humidity. After the incubation period, it is brought into the kitchen to be processed, the meat parts show signs of invading bacteria (parts of the flesh that start with green moss) will be removed.

Only a handful of chefs in the world can process cows to age because this requires a high level of meticulousness and technique.

Only about 5 restaurants in the world are supplied by Polmard's family because they believe that the chef here has enough processing skills, makes the beef delicious and does not cause any . food poisoning.

The change in perspective on eating

The fresher the food is, the better is the opinion of most people, but the history and reality of beef up age proves the opposite. However, we should not brew beef at home to ensure food safety.

For a long time, in non-dry-beef beef science, the wet-aged beef method, the meat is often put into a dedicated incubation bag, drains oxygen out to prevent bacteria from growing, instead of moisture isolation.

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Tempering time is only 4 - 10 days, making meat more delicious, softer meat texture than normal fresh meat. It is even believed that aged meat can resolve bad fats, make the meat easier to digest, less harmful to the heart.

The wet-aged beef method has become quite popular in the US.

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