Saint-Michel - It is said that the older the meat, the better both its flavor and texture, a meat that was stored for 15 years was recently exhibited in France.
A small farm in Saint-Michel, France is known for producing some of the world's most exclusive meat using a process called hibernation. It stores meat for up to 15 years without loss of quality.
Alexandre Polmard is a sixth-generation farmer and butcher in a family that has been producing beef since 1846.
However, the business became popular in the 1990s when Alexander's grandfather and father introduced a new meat method they called hibernation.
The process involves blasting cold air at 120 km/h over the meat in the farm's state-of-the-art laboratory at minus 43 degrees Celsius and can preserve the meat for more than a decade.
Moreover, the longer it is stored, the higher its quality and value. For example, 1 kg of 15-year-old preserved meat sells for $3,200
