雙語：3千歐元一塊的天價牛肉 你想嘗嘗嗎

狐貍打字法

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！
　　正常情況下，人們是不會考慮去吃放了幾天的生肉的,，但多虧了法國肉鋪老板亞歷山大·波羅瑪,，事實上要享用幾十年前從奶牛身上砍下來的“陳年”牛肉已成為可能。

　　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.
　　波羅瑪給顧客提供的肉舉世最貴。20世紀90年代,，波羅瑪?shù)淖娓负透赣H發(fā)明了一道特殊工藝,，通過“休眠”，零下43度的環(huán)境中,，冷空氣以120千米的時速吹拂牛肉,，這樣肉理論上可以永久保鮮，不會因歲月流逝而腐壞,，當然,，也能持續(xù)保持新鮮口感。

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