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