A standard question if you're deciding on wine in a fine restaurant -- but unheard of if it's beef you're ordering.
That's because only one butcher in the world, Frenchman Alexandre Polmard, offers (arguably) the ultimate in unique -- and expensive -- meat.
The young farmer, breeder and butcher is the sixth generation to work in the eponymous family business, which was founded in 1846.
The business truly distinguished itself in the 1990s when Polmard's grandfather and father investigated and ultimately introduced a meat treatment called "hibernation."