Vacuum packed approximately 190-230g.
Background:
Polmard beef is a brand synonymous with luxury and unparalleled flavor, boasting a rich history and unique aging process that sets it apart from the ordinary. Hailing from the Polmard family farm in Saint-Mihiel, France, who have been raising cattle for six generations, meticulously honing their craft and knowledge of animal husbandry.
The Polmard cattle are free-range, roaming lush pastures and enjoying a stress-free environment. They are fed a tailored organic diet, resulting in healthier animals and superior meat quality. While most premium beef is aged for weeks, Polmard takes it to another level with their "hibernation" process. This unique technique, pioneered by the family, involves storing the meat in a ventilated negative cold room at -43°C with high-speed air circulation. This "cryogenic sleep" effectively pauses the aging process, allowing Polmard to release their prized "vintage" cuts years, even decades later.
Taste and Texture:
Polmard beef boasts a subtle richness and nuanced flavor profile. Expect a symphony of umami, with hints of minerality, earthiness, and even a touch of sweetness. While marbled steaks pack a punch of fatty deliciousness, Polmard beef's leanness lets the pure beef flavor shine through. It's not overpowering, but the intensity builds with each bite, leaving a lasting impression. Depending on the aging period and specific cut, you might encounter subtle hints of grass, nuts, or even chocolate due to the cows' diet and the aging process.
Even though not marbled, Polmard beef cuts like butter thanks to the long aging process. The fibers break down, resulting in an almost creamy texture that practically dissolves on your tongue. However, it's not mushy. There's a slight resistance from the muscle fibers, a gentle reminder that this is a luxurious piece of meat, not a processed product. Polmard beef's juiciness comes from the meat itself, not fat, leaving you feeling satisfied without the heaviness of fat.
The hanger steak, also known as the onglet or butcher's steak, is a cut from the diaphragm muscle of the cow. It's typically a relatively small, thin cut, but Polmard takes it to a whole new level. Their pearly hanger steak comes from animals aged for at least 4 years, resulting in an incredibly tender and flavorful piece of meat.
The name "pearly" comes from the unique marbling of this cut. Due to the extended aging, the fat within the muscle breaks down and becomes almost translucent, giving the meat a shimmering, pearlescent appearance. This marbling contributes to the hanger steak's richness and juiciness without being overly fatty.
The taste of the pearly hanger steak is often described as intensely beefy, with a delicate sweetness and hints of minerality. The long aging process concentrates the umami flavors, creating a complex and unforgettable taste experience. It's incredibly tender and practically melts in your mouth, with a subtle chew that adds to its textural complexity.
Pairing Suggestions:
Classic pairings tend to favor Pinot Noir. Opt for Pinot Noirs from Burgundy or Oregon, known for their earthy notes, delicate fruit, and restrained tannins. Aim for bottles with some age to match the complexity of the beef.
Syrah/Shiraz from the Rhone Valley, like Côte-Rôtie or Hermitage, can work particularly well. Look for wines with notes of black pepper, spice, and dark fruit, but avoid overly powerful, tannic options.
For a bold contrast, consider high-acid Barolo or Barbaresco wines from Piedmont, Italy. Their pronounced acidity and pronounced tannins can cut through the richness of the beef and offer a refreshing counterpoint.
A well-aged Sangiovese from Brunello di Montalcino or Chianti Classico can offer similar acidity and complex flavors with less tannic grip.
If you want to stay true to Polmard's French origins, explore older Bordeaux blends from Left Bank appellations like Margaux or Pauillac. Their elegance and subtle notes of cedar and tobacco can complement the beef's finesse.
If you're a true beef lover and appreciate the finer things in life, then the pearly hanger steak of Polmard is definitely worth trying. It's a unique and exquisite dining experience that will leave you wanting more.
P900
Vacuum packed approximately 190-230g.
Background:
Polmard beef is a brand synonymous with luxury and unparalleled flavor, boasting a rich history and unique aging process that sets it apart from the ordinary. Hailing from the Polmard family farm in Saint-Mihiel, France, who have been raising cattle for six generations, meticulously honing their craft and knowledge of animal husbandry.
The Polmard cattle are free-range, roaming lush pastures and enjoying a stress-free environment. They are fed a tailored organic diet, resulting in healthier animals and superior meat quality. While most premium beef is aged for weeks, Polmard takes it to another level with their "hibernation" process. This unique technique, pioneered by the family, involves storing the meat in a ventilated negative cold room at -43°C with high-speed air circulation. This "cryogenic sleep" effectively pauses the aging process, allowing Polmard to release their prized "vintage" cuts years, even decades later.
Taste and Texture:
Polmard beef boasts a subtle richness and nuanced flavor profile. Expect a symphony of umami, with hints of minerality, earthiness, and even a touch of sweetness. While marbled steaks pack a punch of fatty deliciousness, Polmard beef's leanness lets the pure beef flavor shine through. It's not overpowering, but the intensity builds with each bite, leaving a lasting impression. Depending on the aging period and specific cut, you might encounter subtle hints of grass, nuts, or even chocolate due to the cows' diet and the aging process.
Even though not marbled, Polmard beef cuts like butter thanks to the long aging process. The fibers break down, resulting in an almost creamy texture that practically dissolves on your tongue. However, it's not mushy. There's a slight resistance from the muscle fibers, a gentle reminder that this is a luxurious piece of meat, not a processed product. Polmard beef's juiciness comes from the meat itself, not fat, leaving you feeling satisfied without the heaviness of fat.
The hanger steak, also known as the onglet or butcher's steak, is a cut from the diaphragm muscle of the cow. It's typically a relatively small, thin cut, but Polmard takes it to a whole new level. Their pearly hanger steak comes from animals aged for at least 4 years, resulting in an incredibly tender and flavorful piece of meat.
The name "pearly" comes from the unique marbling of this cut. Due to the extended aging, the fat within the muscle breaks down and becomes almost translucent, giving the meat a shimmering, pearlescent appearance. This marbling contributes to the hanger steak's richness and juiciness without being overly fatty.
The taste of the pearly hanger steak is often described as intensely beefy, with a delicate sweetness and hints of minerality. The long aging process concentrates the umami flavors, creating a complex and unforgettable taste experience. It's incredibly tender and practically melts in your mouth, with a subtle chew that adds to its textural complexity.
Pairing Suggestions:
Classic pairings tend to favor Pinot Noir. Opt for Pinot Noirs from Burgundy or Oregon, known for their earthy notes, delicate fruit, and restrained tannins. Aim for bottles with some age to match the complexity of the beef.
Syrah/Shiraz from the Rhone Valley, like Côte-Rôtie or Hermitage, can work particularly well. Look for wines with notes of black pepper, spice, and dark fruit, but avoid overly powerful, tannic options.
For a bold contrast, consider high-acid Barolo or Barbaresco wines from Piedmont, Italy. Their pronounced acidity and pronounced tannins can cut through the richness of the beef and offer a refreshing counterpoint.
A well-aged Sangiovese from Brunello di Montalcino or Chianti Classico can offer similar acidity and complex flavors with less tannic grip.
If you want to stay true to Polmard's French origins, explore older Bordeaux blends from Left Bank appellations like Margaux or Pauillac. Their elegance and subtle notes of cedar and tobacco can complement the beef's finesse.
If you're a true beef lover and appreciate the finer things in life, then the pearly hanger steak of Polmard is definitely worth trying. It's a unique and exquisite dining experience that will leave you wanting more.
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