Polmard Eleveur Boucher, a Paris-based butcher shop, has completely reinvented the process of aging beef to create the most expensive steak in the world.

Sixth-generation butcher Alexandre Polmard and his family have created a way of “hibernating” beef that actually freezes and preserves the beef to age for up to 15 years. The whole process begins with Polmard’s free-range Blonde d’Aquitaine cattle from its own farm in Saint-Mihiel, France, and once butchered the various cuts are hibernated in the company’s own laboratory that blows negative-45-degree-Fahrenheit cold air at 47 mph.

The resulting meat, particularly the 15-year-aged rib steak that costs $3,200, has captivated the interest of popular chefs around the Earth and is featured on the menus of some of the world’s most renowned restaurants.

Polmard beef can be found in restaurants such as Guy Savoy’s restaurant in Paris, Fabrice Vulin’s Caprice located in the Four Seasons Hong Kong, and at another spot in Hong Kong at Nicolas Boutin’s Epure.

Those looking to get their hands on the ultra-rare beef can purchase all of the cuts directly from the Polmard shop in Paris, and it is recommended that the meat is refrigerated for 24 hours to allow it to thaw before preparing it at no higher temperature than rare.