Meat of horse

The meat of horse is characterized by:

a Flesh scented enough and slightly sweetened,
a color oscillating between the dark red and the brown one.
a high content of Iron (eviron 4 mg/100 G)

Like all the red meats, it is an excellent source of Protéine S, particularly rich in Niacine, Vitamine B12 and Zinc. It is famous being the least fatty meat, and its content of iron was worth to him to be prescribed by the doctors of last century to fight against anemia.

Food values (for 100 G of raw meat):

Energy: 133 calories
Proteins: 21,4 G
Lipids: 4,6 G
Glucids: 0 G

The consumption of this meat remains not very widespread, mainly because of the fact that the horse is regarded by certain as being “the most beautiful conquest of the homme". This familiarity created for the latter a Tabou concerning the Hippophagie.

As a lean meat, the meat of horse is consumed rather bleeding, in order to preserve its gustatory qualities, and must be seized quickly in a very hot poële, so as to avoid to him being drained. She cooks herself like the Bœuf.

Internal bonds

Hippophagie

External bonds

- Horsemeat butcher's
- Information on the equine meat
- meat of horse

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