Basic Characteristics

The taste of horse meat is specific, it has a slightly sweet note and somewhat resembles beef. The texture of the meat is dense, fibrous, and rather tough. The color is dark, reddish-blue. An unpleasant sharp smell is most often found in the meat of old animals or working horses.

Age Dependence

The meat of young foals is soft, light, and almost free of any foreign odors. Its taste is closer to tender veal. Old meat often smells like sweat, so it is mainly used for making sausages.

Culinary Features

Due to its dryness and toughness, horse meat is rarely served as steaks. Stewing and marinating are the best options. Long-term thermal processing makes the meat softer and reveals its taste. Also, horse meat is widely used for making sausages, smoked meats, and minced meat.

Comparison with Other Types

Boiled horse meat resembles lean beef, but has a slightly sweet taste and lacks fat layers. In terms of fibrous structure, it resembles the meat of wild animals, such as deer or elk.

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