双语：3千欧元一块的天价牛肉 你想尝尝吗

狐狸打字法

牛肉

　　　Normally， it would be unthinkable to consume meat that’s over a few days old， but thanks to French butcher Alexandre Polmard it is actually possible to enjoy ‘vintage’ meats from cows that were butchered decades ago！
　　正常情况下，人们是不会考虑去吃放了几天的生肉的，但多亏了法国肉铺老板亚历山大·波罗玛，事实上要享用几十年前从奶牛身上砍下来的“陈年”牛肉已成为可能。

　　Polmard offers his customers the world’s most expensive meat， aged through ‘hibernation’， a special process that his grandfather and father invented in the 1990s. Cold air is blown over the meat at speeds of 120 kilometers per hour， in a -43 C environment， making the meat theoretically last forever. It will not rot with age， and will continue to taste fresh indefinitely.
　　波罗玛给顾客提供的肉举世最贵。20世纪90年代，波罗玛的祖父和父亲发明了一道特殊工艺，通过“休眠”，零下43度的环境中，冷空气以120千米的时速吹拂牛肉，这样肉理论上可以永久保鲜，不会因岁月流逝而腐坏，当然，也能持续保持新鲜口感。

　　Meat prepared through Polmard’s process obviously doesn’t come cheap. The 2000 vintage cote de boeuf （rib steak）， for instance， costs about