'Most expensive meat' in the world is aged for 15 years and very few ever try it

Those that like to have some meat with their dinners will know how pricey it is these days.

But the word's 'most expensive meat' blows the price of the steak you buy at Walmart out of the water.

Whether you prefer a sirloin, filet or T-bone, we're sure nothing will compare to this sixth-generation butcher's piece of rib steak that is a whopping 15 years old.

You'll likely find steaks aged for a couple of months in your local butchers, but 15 years? That's truly unheard of.

So, how does Alexandre Polmard preserve his meat?

Alexandre Polmard. (STEPHANE DE SAKUTIN/AFP via Getty Images)

Well, the butcher, from northeast France, uses a method taught to him by his father and grandfather back in the day.

It involves Polmard blowing cold air over his steak cuts from his free-range cattle at speeds close to 120km per hour and temperatures of -45°F to 'hibernate' the meat.

The breed of cattle in question is called Blonde Aquitaine, with Polmard and his family raise them just outside the small town of Saint Mihiel.

“My family wouldn’t dream of raising animals in sheds where they have no space or room to roam,” he told CNN in 2017.

"Here they are in the open air, living in forests and on parkland. There are shelters they can choose to visit in case it rains or snows. It’s really five-star accommodation!"

Polmard added: "All the love and attention we give our animals comes through on the plate when you taste it. They really are unique."

Chef Fabrice Vulin, formerly of Caprice in Hong Kong, was one of the lucky few in the world to sell the vintage steaks.

As a result of its 15-year 'hibernation', Vulin claimed you hardly even need a knife to cut through the meat because it's that tender. Well, that certainly makes things easier.

The butcher 'hibernates' the steak. (STEPHANE DE SAKUTIN/AFP via Getty Images)

The steak, which is known as 'Polmard’s Rare Millesime Cote de Boeuf, Vintage 2000', costs a whopping €3,000 ($3,300).

While that is extremely high, like the price tag Simon Biles was quoted for a bottle of a champagne recently, it's said there's even a waiting list to order the steak.

And with the meat only being sold at selected restaurants, very few will actually get to try it.

Concluding his interview with CNN, Polmard said: "I wanted to recreate the world of wine and shake up traditional butchery, seducing people once again to eat beef by offering them something exceptional."