Horsemeat.
Horse meat is plainly not beef, yet the cuts are the same and the animals are anatomically comparable.
The fact that many people view horses as pets rather than food must be acknowledged. Unfortunately, there are a lot of taboos and preconceptions about horsemeat. The meat is delicious and has a fantastic texture. Additionally, horses often have a long and healthy life. Horsemeat is now a healthy and sustainable raw food for cooking
. Wild horses served as a significant source of food for people throughout the Paleolithic era. Despite a papal ban on horse meat in 732, the consumption of horse meat persisted throughout the Middle Ages and into the contemporary day in many parts of Europe. In Northern Europe, notably during rituals dedicated to the worship of Odin, horse meat was also consumed in Germanic paganism.
KEEP IN MIND.
THE CUTS ARE IDENTICAL TO THOSE FOR BEEF, HOWEVER THE MEAT IS LOWER IN FAT. IT IS SOFT, LEAN, AND FLAVORFUL, AND IT TASTES LIKE BEEF. HORSEMEAT IS HIGHLY REGARDED IN COUNTRIES LIKE FRANCE, BELGIUM, ITALY, SPAIN, AND JAPAN, FOR INSTANCE. RESTAURANTS THAT FOCUS ON OFFERING IT ARE AVAILABLE.
HORSE AVAILABILITY IS SPORADIC BUT ALSO SUBJECT TO SEVERE REGULATIONS. THE MEAT FROM DIFFERENT HORSES CAN VARY GREATLY BECAUSE THE ANIMALS ARE NOT SLAUGHTERED ON DEMAND. AGE, RACE, FORAGE, AND THE ANIMAL'S ENVIRONMENT ARE ALL RELEVANT FACTORS.
CHEAP CUTS ARE IDEAL FOR LENGTHY, LOW-TEMPERATURE COOKING IN CASSEROLES (PREFERABLY SPICY ONES, SEE BELOW). HOWEVER, MORE DELICATE CUTS LIKE ENTRECOTE, SIRLOIN, AND TENDERLOIN are generally easier to come by. Much of the meat tends to become mince and/or an ingredient for sausages.
Horse meat has a flavour that is similar to beef but somewhat sweeter. Many customers claim they cannot distinguish between beef and horse meat.
Younger horses often generate meat that is lighter in colour, whereas older horses, like most mammals, create meat that is richer in colour and flavour. In almost any recipe, Horse Meat Can Be Substituted In Place Of Beef, Hog, Mutton, Venison, Or Any Other Meat. Typically, horse flesh is relatively lean. Age limitations are uncommon in jurisdictions that permit the slaughter of horses for food, therefore most are extremely young, some even as early as 16 to 24 months.
