The most expensive meat in the world?

something is bunkum here.

he's freezing it, right?  well, aging occurs when enzymes break the proteins (flavorless) into amino acids.  the longer it ages, the more protein is broken down and the further the amino acids can be broken down themselves, creating new flavors.

but i believe that this requires temperatures well above the temps he is at.  it's a chemical reaction after all.

maybe they still occur at some ridiculously slow rate, at his temps, and in fifteen years it achieves something.  i dunno.

but this should encourage those of you who wonder if frozen food goes bad (as in 'unsafe') in the freezer after a few years.  nope.  perfectly safe.  quality is a concern

the other thing....  moving air across a frozen organic food (meat, etc.) causes dessication.  the water in the meat would sublimate into the air.  this is literally freeze drying

something's fishy here.

Can't imagine it is worth that much.  Wow.  

@Smoker317, I'm just posting to let you know that you ruined my day.  My son and I pulled in a large Bluefin tuna on a charter trip last summer.  I hadn't calculated the price per pound of the meat we got from it but when I factor in all the tuna trips where we didn't get a keeper it comes to over $100/pound. 

But I'm pretty sure we'll get one next summer and that will drop the price considerably...

I have meat, it's not that expensive.

Smoker317 said:

That is a neat story, I know the second most expensive cut of meat is anything I hunt, between elk out west and white tails around here by the time I pay for tags, gear, guns, and gadgets, I am around $500.00 a pound so says my wife   And by no means am I speaking of taste, just expense... 

Hehe, we can get together and I'll bring some of my $10 tomatoes!

Meat from my hunting and fishing trips cost a lot. I fish mostly for bass and 100% of those get tossed back. Figure boat, insurance, gas, etc., and return with zero fish 99% of the time. Those I do bring back are expensive. And I go Whitetail hunting 200 miles away. I might shoot a deer once every 4-5 years. I'm not mad at them anymore. All I like from them is venison summer sausage and jerky which is expensive ($240). So gas, food, processing, 8-9 trips down and back each year, guns, bow, ammo, more guns, etc. It's not cheap.

Give a man a fish and he'll eat for a day. Teach a man to fish and he'll go broke.

Check out this meat ftom the 70s.  If 25years is good, 40 must be great!!

http://mobile.nytimes.com/2015/06/25/world/in-china-stomachs-turn-at-news-of-traders-peddling-40-year-old-meat.html?referer=