Horse meat has been consumed by humans for thousands of years. While not widely eaten in the United States and some other Western countries today, it is still enjoyed in parts of Europe, Asia, and South America. So what does horse actually taste like? Here is a detailed look at the flavor, texture, and culinary uses of this lean red meat.
Flavor
The predominant flavor of horse meat is similar to beef, but it has a slightly sweeter taste. The sweetness comes from glycogen, a type of sugar stored in the muscles of horses. Beef contains less glycogen, which contributes to the sweeter taste of horse.
When cooked, horse meat is described as tasting like a mildly sweet or rich beef. The meat is moderately tender and moist due to its low-fat content. However, it can become tough if overcooked. When raw, horse meat appears darker red than beef.
Texture
Horse meat is leaner than beef or pork. On average, it contains about 20% less fat, with a similarly high protein content. The low fat ratio gives it a firm, fine-grained texture when raw. When cooked, it can be tender and moist if care is taken not to overcook it.
Due to the leanness, horse meat requires fast, hot cooking methods or moist cooking techniques like stewing or braising. Grilling, pan frying, or roasting must be monitored to avoid drying it out.
Taste Comparisons to Beef
The taste differences between beef and horse are subtle. Here are some direct comparisons:
- Horse has a sweeter, richer taste than beef but the difference is not major.
- Both meats have an essentially beefy, meaty flavor profile before seasoning.
- When raw, horse meat appears slightly darker in color.
- When cooked, horse can be slightly sweeter and moister, especially lean cuts.
- Fatty cuts of horse like rib can taste remarkably similar to beef.
- Well-prepared horse is tender, juicy, and tasty but overcooking creates toughness.
Culinary Uses
Horse meat is lean and has a mildly sweet flavor, so it adapts well to many cooking methods:
- Raw: Can be eaten raw as steak tartare or carpaccio.
- Grilled: Works well with fast, hot grilling to medium rare doneness. Often grilled as steaks, chops, or burgers.
- Roasted: Lean roasts, especially from the hindquarter, cook up moist and tender if sliced thin and not overcooked.
- Braised: Shoulder, shank, and stew meat become meltingly tender when braised as a stew or ragout.
- Sautéed: Quick cooking in a hot pan suits tender cuts like loin.
- Ground: Subtly sweet flavor comes through in burger patties or Bolognese sauce.
- Cured: Can be used to make subtly-flavored salami or charcuterie.
Dishes and Cuisines Using Horse Meat
Here are some traditional dishes and cuisines where horse meat is commonly eaten:
- Tartare – Raw horse meat served finely chopped or minced, often with a raw egg yolk.
- Carpaccio – Thinly sliced raw horse meat served with olive oil, lemon, and Parmesan cheese.
- Steak frites – Horse meat steaks classically paired with french fries.
- Stroganoff – Tender braised strips of horse meat cooked in a Russian sour cream sauce.
- Ossobuco – A Milanese veal shank stew that can also be made with horse.
- Pastissada – A horse meat stew from Verona, Italy.
- Horse sashimi – Raw horse meat sliced very thinly, popular in Japan.
- Basashi – Japanese horse meat sashimi often served with ginger and onions.
- Kumamoto burger – A Japanese horse meat burger from Kumamoto Prefecture.
- Chadolbegi – Korean stir-fried horse meat.
In Europe, horse meat consumption is high in Italy and France. It also has a following in Germany, the Netherlands, Belgium, Switzerland, and the Nordic countries. People in the UK, Ireland, Australia, and Spanish-speaking countries generally do not eat horse meat regularly.
Nutrition
Horse meat is nutritious and comparable to lean beef in its calorie, protein, iron, and vitamin content per serving. A 4-ounce (113 gram) serving of raw horse meat contains:
| Nutrient | Horse Meat | Beef (top sirloin) |
|---|---|---|
| Calories | 122 | 179 |
| Fat | 3 g | 10 g |
| Saturated fat | 1 g | 4 g |
| Protein | 22 g | 22 g |
| Iron | 3 mg | 3 mg |
Horse meat provides all essential amino acids and is rich in iron, potassium, niacin, and vitamins B6 and B12. It contains more calcium and phosphorus than beef.
Where to Buy Horse Meat
In countries where horse meat is widely eaten, it can be found at regular butchers and markets. Specialty butcher shops or online mail order sources may offer it in places where horse is less common on the menu. Prices vary based on the cut.
While not sold for human consumption in the US, some zoos and exotic meat purveyors provide horse meat as animal feed. Butchering horses for meat is prohibited in some states, so accessible supply can be regionally limited in the US.
Ethical Considerations
Views on eating horse meat differ widely, ranging from cultural taboo to ethical objection to eager culinary interest. Here are some common perspectives regarding horse meat consumption:
- Horses have a special status as companion and work animals in places like the US, UK, and Ireland leading to a cultural stigma against eating horse.
- Some view eating horses as no more or less ethical than eating cows, pigs, or other livestock animals.
- Ethical concerns about the horse slaughter process have led to bans on harvesting horses for meat in the US.
- In parts of the world with a tradition for eating horse, it is an accepted part of the cuisine and culture.
- Horse meat holds particular interest for culinary adventurers seeking novel delicacies and unique meat experiences.
There are no right or wrong dietary choices concerning horse meat, but the decision whether to eat it often hinges on cultural tradition, personal ethics, and culinary curiosity.
Conclusion
Horse meat is widely regarded as a sweet, richly flavored, and lean red meat. Its taste is comparable to beef but slightly sweeter with a moderately firm texture when cooked properly. Throughout Europe and parts of Asia, horse remains a traditional part of the cuisine either raw, grilled, braised, or stewed. While not mainstream in the US, adventurous eaters seek out horse meat for its unique culinary qualities.