The Polmard butcher shop is run by Alexandre Polmard, a sixth-generation butcher whose lineage is famous for their quality beef offerings since 1846.
-The company’s Blonde d’Aquitaine cattle are raised free-range on the Polmard family farm in Saint-Mihiel, France.
-The business truly distinguished itself in the 1990s when it revolutionized the process of “aging” beef doing it muscle by muscle and creating a unique beef treatment called “hibernation”, conserving the pieces by cold air blowing it at 120km/h in a -43 C setting. Unlike freezing this allows the meat to be kept for a purportedly indefinite amount of time with absolutely no loss of taste or tenderness.
-The resulting beef has captured the attention of renowned chefs across the globe.