Horse flesh is still seldom consumed. However, the horse meat industry, like other meat industries, benefits from continuous traceability from breeding to slaughtering, which is based on each horse's unique electronic identity. Meat quality and safety are ensured by a slew of regulatory and control systems.
Horse meat is uncommonly consumed because it is difficult to “eat” man's most beautiful conquest. Horse meat is divided into two categories: red meat from cull horses and pink meat from the breeding of draft horses. It is then pink-colored flesh from young horses under the age of two.
Horse meat has the same level of traceability as bovine meat. Each animal, whether born in France or imported, has a unique identity number. Veterinary services conduct many health tests from breeding through consumption, allowing us to offer products of unquestionable quality. During breeding, the identification and eradication of infections (tuberculosis, brucellosis), medication control, and the absence of forbidden items (meat flour and ‘Os FVO, banned since 1990), and feed quality are all prioritized. The animal's slaughter is likewise controlled. Each piece of meat is recognized and inspected again to ensure there are no hazardous residues.
Horse flesh is high in protein, averaging around 20 grams per 100 grams. These are animal-derived proteins that provide necessary amino acids that the human body cannot produce. A 100-gram serving of horse meat provides more than 30% of an adult woman's required protein intake.
Horse flesh not only has a low lipid content (2–4%), but it also has an intriguing fatty acid composition: it contains 60–70% unsaturated fatty acids, some of which cannot be produced by the body. (linoleic acid and alpha linolenic acid), which appear to play a function in cardiovascular disease prevention.
Horse meat has a nutritional advantage over other meats in that it provides carbs. Indeed, it is a meat that contains up to three times the amount of glycogen found in beef.
Horse flesh contains 4 to 5 milligrams of iron per 100 grams. Its bright red hue is due to its high iron concentration. This heme-derived iron is easily digested by the body.
Other minerals (zinc and selenium) and vitamins are also present (B3, B6 and B12).
According to a study published in the American Journal of Clinical Nutrition in June 2011, eating 100 grams of red meat per day raises the risk of diabetes by 19 percent. The chance of colon cancer recurrence is double if you consume too much meat (JAMA August 2007). As a result, we may recommend that you eat no more than 5 servings of meat every week without harming your health. As in a Cretan diet, horse meat should be limited to 1 or 2 meals per month.

Horse meat provides several health advantages and is great for those on a weight-loss program.
Let's take a look at the qualities of horse meat and the nutritional advantages it provides.
Horse flesh is considered a delicacy among foodies. It is both succulent and simple to prepare. However, these aren't the sole qualities of this red meat:
It's also dietetic because it's low in calories and packed with health benefits.
It's great for expecting mothers, breastfeeding mothers, people who have anemia, and those who have excessive cholesterol.
It is simple to comprehend.
It's extremely soft, unlike other meats, which cuts down on cooking time and preserves the nutritious value of horse meat.
The presence of a modest quantity of muscle sugar called glycogen gives it a pleasant flavor of a special sweetness, which is gently sweet. As a result, even the most delicate palates like horse meat.
Unlike beef, which is best consumed when it originates from young animals, horse meat improves in quality as it matures.
Roast, steak, tenderloin, sirloin, shank, spider, and flank steak are just a few of the different types of horse meat to try. Ask your horse butcher for suggestions on cooking times as well as food and wine pairings to complement your horse meat dish.
Horse meat is a delicacy, not just for its flavor but also for its numerous nutritional advantages.
Vitamins B12 (cobalamin), B3 (niacin), and B6 (adermine) are all required for the body's healthy functioning.
Horse meat is high in iron, with more than 3 mg of iron per 100 g serving, and is especially useful for preventing iron deficiency because it contains heme iron, which is easily assimilated by the body. Note that heme iron is a trace element derived from animals, but non-heme iron is derived from plants and is more difficult for the body to absorb.
Horse flesh is high in zinc, providing 32 percent of the necessary daily zinc intake.
With approximately 20 g of animal protein per 100 g meal, it's a protein powerhouse. Animal proteins, in addition to being necessary for the production of antibodies, muscles, and blood, allow people to restrict eating and so reduce the risk of obesity.
Low in fat, with less than 5% lipids: more than half of which are unsaturated fatty acids (AGI), which are particularly heat stable. They are advantageous to the body since they aid in the reduction of excessive blood pressure. Hormone production is also aided by AGIs.
It's worth noting that horse flesh oxidizes in the air significantly faster than other meats. This is due to its high iron content. Take all required measures when storing it, such as keeping it in the refrigerator for no more than three days at a temperature between 3 and 4 ° C, and freezing it for three to four months. Keep in mind that the minced beef should be consumed right away.
Nutritional and caloric values ​​of The Horse Meat
For 100 g of Horse Meat :

Extreme softness is a characteristic of horse flesh. Indeed, all muscles are encased in a tendon sheath, which tends to weaken the muscle fibers after slaughter due to a biological process.
It's a delicate meat with a lot of iron, so it oxidizes faster in the air. This is why particular care must be taken while preparing and keeping horse meat. Its slender flesh dries up quickly. It, on the other hand, lends itself to the same purposes and culinary preparations as beef.

Horse flesh is normally highly soft, so tender that only a few pieces require extensive cooking. It is red in color and has a distinct odor and mild flavor. Tarragon, basil, rosemary, thyme, oregano, chervil, parsley, mustard, freshly ground pepper, and garlic are just a few of the herbs and spices that mix well with this meat.
Steaks that have been pan-cooked must constantly be in touch with a very hot fatty material. It's critical to grab the surface and caramelize the fluids so that the meat retains as much juice as possible.
Horse flesh accentuates all of its characteristics when served rare, but the cooking duration is clearly dependent on the guests' preferences.

Horse meat may be stored at 4 ° C in the coldest area of the refrigerator, tightly wrapped in its original packaging.
The steaks and roasts will keep in the refrigerator for 3 days and in the freezer for 4 months.
Horse meat may be preserved in the refrigerator for two days and frozen for two months if cut into cubes.
Meat that has been minced should be consumed during the day.
Horse meat has a longer preservation duration when vacuum-packed in Large and Medium Surfaces.
Wrapped in clear film, cooked meat will last 3 to 4 days in the refrigerator and 2 to 3 months in the freezer. The best approach to defrost meat is to place it on a tray in the refrigerator in its wrapper. It takes roughly 10 hours per kilogram.

Horse meat is obviously not the same as beef, although the anatomical structures and cuts are the same.
It must be acknowledged that many people regard horses as pets rather than sustenance. However, there are a lot of taboos and preconceptions around horsemeat, which is sad. The meat has a delicious texture and flavor. Horses also have a good chance of living a long and healthy life. As a result, horsemeat is a natural and sustainable source of protein in the kitchen.
Remember this:
The cuts are similar to those used in beef, but the meat is thinner. It's soft, lean, and flavorful, and it's similar to beef. Horsemeat is highly valued in France, Belgium, Italy, Spain, and Japan, for example. Restaurants that specialize on offering it can be found.
Horse availability is unpredictable, but it is also subject to stringent regulations. Because the horses are not slaughtered on demand, the flesh from various horses might vary greatly. Age, race, forage, and the conditions of the animal's existence all play a role.
Cuts that are inexpensive are ideal for long, slow cooking in casseroles (preferably spicy ones, see below). Tenderloin, sirloin, and entrecote (learn more about each cut under beef) are finer cuts that are often simpler to come by. Much of the meat is minced and/or used as a sausage component.
Horse cuts are similar to beef cuts in that they have various qualities. You may make the same assumptions: hard-working muscles from the animal's fore will be high in connective tissue and require a long cooking time to tenderize. Cuts from the back and rear will be more lean and tender, and should only be cooked for a brief period of time over high heat.
Despite its similarity to beef, the meat has its distinct personality. It has a sweeter flavor, and many people compare it to game meat. Mushrooms and other foraged items make excellent accompaniments.
Bacon, for example, is a good complement for the natural sweetness. Strong tastes, such as black pepper and Asian spices, benefit from the sweetness.
As though it were game, fry or grill the lean meat. By frying on high heat with oil, you can ensure a pleasant surface. Lower the temperature and ladle the meat with butter in the following stage.
Rich fat-based accompaniments and copious grill wines are advised.

The necklace is a low-cost option. Its flesh has a little streak to it. It's perfect for making delicious Burgundy or other stews. It's used by the equine butcher for minced steak.
** Buying Tips
Count 200 g of pieces of necklace per person.
** Conservation tips
When sold in UVC (consumer sales unit ), the necklace will last for two days in the coldest section of the refrigerator or according to the DLC (shelf life date) mentioned on the packaging when well wrapped in its original paper .
** Cooking Tips
The streaky flesh of the collar adds flavor and creaminess to the simmering recipes. The collar can be cooked on its own or in a stew with additional meats like shanks or bass.
In a regular casserole dish, it takes around 2 hours to cook and 1 hour in a pressure cooker.
It's worth noting that, unlike beef stews, horse stews don't like to be reheated since the flesh dries up rapidly. As a result, it's best to prepare your horse meat stew ahead of time.

The low horse rib is located between the collar and the rib steak.
** Buying Tips
180 g of bass per person is recommended for a barbecue.
Count 200 g of low rib pieces per person for stews, stews, burgundy…
** Conservation tips
When sold in UVC, the bass will keep for two days in the coldest section of the refrigerator or according to the DLC (shelf life date) on the box when well wrapped in its original paper (sales unit consumer).
** Cooking Tips
The marbled bass rib may be grilled, pan-fried, or cooked on its own or in combination with other cuts like as the collar.
Grilled or pan-fried, the bass rib must be cooked at high heat in a very hot fatty substance to thoroughly grip the surface of the flesh and caramelize the fluids, keeping as much juice within as possible. Allow 2 to 4 minutes each side of cooking, depending on the thickness of the rib and the flavor of each. To get the most out of the sweet and marbled tastes of the grilled bass rib, don't cook it for too long. Horse flesh is, in fact, consumed in a blue or uncommon form.
Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.
Allow 2 hours of cooking time in a casserole dish and 1 hour in a pressure cooker.
It's worth noting that, unlike beef stews, horse stews don't like to be reheated since the flesh dries up rapidly. As a result, it's best to prepare your horse meat stew ahead of time.

The ribs are sliced to the bone in the rib train, which runs down the backbone. The seashore is an excellent location for grilling and barbecuing.
** Buying Tips
A silky grain of flesh should be visible from the rib to the bone. Per individual, count 200 g of bone. The meat is better when the rib is thicker.
** Conservation tips
The rib to the bone can be maintained for 2 days in the coldest section of the refrigerator, carefully wrapped in its original packing, or according to the shelf life (shelf life) mentioned on the box when sold in UVC (consumer sales unit).
It may be frozen and kept in the freezer for a few months. It must be thawed for several hours and kept in the refrigerator before cooking.
** Cooking Tips
It's ideal to cook the rib on the bone a little to bring out the sweetness. Similarly, to keep as much liquid as possible inside the piece, sear it well with a very hot fat to caramelize the fluids.
Brush the meat with a little oil before putting it on the grill. Count 7 to 12 minutes for each pan-fried or grilled side, flipping it frequently with a meat tong, depending on the thickness of the rib and the taste of each one.
Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.
To keep the soft and delicate meat from the rib to the bone from rotting, simmer it in a salt crust or bread with rosemary. The crust prevents against overcooking and encourages scent mingling.
Separate the meat off the bone and cut it into pretty thick regular slices to serve your rib on the bone.

The sirloin steak, commonly known as the sirloin, is cut from the animal's lumbar area. It's a delicate cut of meat.
** Buying Tips
The sirloin must have a silky grain of flesh and a gorgeous shining crimson when acquired. Preheat oven to 350°F. Count 150 g per person. The meat is better if the sirloin is thicker. For two people, choose a thick sirloin.
** Conservation tips
When sold in UVC (consumer sales unit), the sirloin will stay for 2 to 3 days in its original wrapping paper in the coldest area of the refrigerator or according to the shelf life (best before date) on the container . Use an airtight container or aluminum foil to prevent the meat from darkening in color. Furthermore, it would run the risk of seeping into it.
** Cooking Tips
The sirloin is the epitome of grilling or pan cooking.
Allow 1 to 3 minutes for each side of the piece to cook, depending on thickness and flavor.
The sirloin is frequently served with a small amount of fat surrounding it, which is meant to maintain the meat's taste during quick cooking. The fat does, in fact, fix the odors.
Because sirloin steak is lean and dries quickly, it need careful cooking. Steaks that have been pan-cooked must constantly be in touch with a very hot fatty material. It's crucial to sear the surface and caramelize the fluids in order to keep as much juice inside the meat as possible.
When you eat a rare sirloin steak, the tastes are amplified tenfold.
Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.

For tournedos, chateaubriands, and roasts, the tenderloin is the most tender cut.
** Buying Tips
Count 150 g of fillet per person.
** Conservation tips
The fillet will keep for 2 days in the coldest section of the refrigerator, carefully wrapped in its original packing, or according to the shelf life (shelf life) mentioned on the box when sold in UVC (sales unit consumer).
** Cooking Tips
The tenderloin, the preferred cut, is one of the pan-fried and roasted cuts. Its preparation necessitates some prudence. Because its fragile flesh is lean, it readily dries up and hardens if the cooking time is extended too long.
Allow 3 minutes of frying on each side in a very hot pan for a 180 g fillet.
Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.

The animal's croup is made up of the horse flesh rump. It's a delicate cut of beef.
** Buying Tips
Count 150 g of rump steak per person for a slice and 200 g for a pavé or a roast.
** Conservation tips
When sold in UVC (consumer sales unit), the rump steak can be stored in the coldest section of the refrigerator for around 3 days, well wrapped in its original packaging or according to the DLC (shelf life date) on the package when sold in UVC (consumer sales unit).
It will keep for 2 days in the refrigerator and 2 months in the freezer if cut into cubes.
As with all minced meats, it must be consumed during the day while chopped.
** Cooking Tips
Horse meat rump is very lean, making it great for kebabs, steaks, and roasts.
It is when it is pan-fried or grilled that it is at its finest. Steaks that have been pan-cooked must constantly be in touch with a very hot fatty material. To keep as much fluid within the meat as possible, it's critical to grip the surface that permits the juices to caramelize.
When eaten rare, the horse meat rump intensifies all of its tastes tenfold; the cooking time is determined by the thickness of the pieces and the diners' preferences. Count the number of paving stones you'll need.
Cooking time varies from 2 to 6 minutes per side, and 1 to 3 minutes for a steak.
Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.
A rump steak, cooked properly, is enough to please gourmets' taste buds.
Nothing surpasses herbs and spices for refinement, especially tarragon, basil, rosemary, thyme, oregano, chervil, parsley, mustard, freshly ground pepper, and garlic.
Consider a knob of fresh butter scented with chopped herbs melting over its charred skin.
Rump steak prepared from young horse meat (up to 24 months) and brass are also available from horse butchers (animal under 9 put up under the mother). This one, which is clearer and more tender, is cooked delicately like veal and eaten pink.

The round of heel is part of the muscles located in the thigh.
** Buying Tips
The round of heel should have a silky grain of flesh and a lovely shining crimson when purchased. For the carpaccios, plan on 100 g per person and 150 g for the roasts.
** Conservation tips
When sold in UVC (consumer sales unit), the round prepared roast will keep for 1 to 2 days or according to the shelf life (shelf life) on the package when kept in the coldest area of the refrigerator in its original wrapping paper.
It's best to eat it during the day if it's prepared as carpaccio.
Use an airtight container or aluminum foil to prevent the meat from darkening in color. Furthermore, it would run the danger of soaking into it.
** Cooking Tips
Carpaccios and roasts benefit greatly from the round of heel.
Because of its softness, it is vulnerable to overcooking. To keep it fresh, don't cook it straight from the fridge; let it get to room temperature first. This eliminates a thermal shock during cooking, which can cause muscle fibers to contract and the flesh to stiffen. Before roasting it, remember to bard it.
Allow 15 minutes per pound of meat to cook, depending on thickness (500 g).
Knowing that salt causes the meat's fluids to leak out during cooking, salt your roast 10 minutes before it's done cooking.
Above all, remember to let the meat rest for ten minutes beneath a sheet of aluminum foil after it's been cooked before tasting it. It would be a pity to lose out on horse meat's inherent softness!

The pear is a tiny muscle on the top of the thigh that is extremely soft when used in steaks, roasts, or cubes for kebabs and fondues. Its form is similar to that of the same-named fruit. The tender cut, a muscle of the inner part of the thigh used for roasts; the top of the slice, excellent for pan-searing steaks; and whiting, a small, long, flat muscle whose shape is similar to that of the fish of the same name, which makes excellent steaks or cubes for kebabs and fondues, make up the top of the thigh.
** Buying Tips
Horse meat must be tasty with a silky grain of flesh when purchased. The pear, like the whiting, spider, tab, and shank, is included among the “parts of the butcher” because custom mandates that the butcher saves them for novices.
So make sure you ask him to save it aside for you!
** Conservation tips
When sold in UVC (unit of consumer sale), the pear can be stored in the refrigerator for 2 to 3 days in its original packaging, in the coldest area of the refrigerator, or according to the shelf life (shelf life) mentioned on the box: Horse meat has a longer storage duration when vacuum-packed in stores.
Wrapped in clear film, the cooked pear will stay in the freezer for 2 to 3 months. The easiest approach to defrost it is to place it on a tray in the refrigerator in its wrapper. It takes around 10 hours per kilogram.
** Cooking Tips
Horse flesh is normally highly soft, with a distinct fragrance and mild flavor. It is so delicate that only a few pieces require lengthy cooking. Steaks that have been pan-cooked must constantly be in touch with a very hot fatty material.
It's critical to grab the surface and caramelize the fluids so that the meat retains as much juice as possible.
When eaten rare, the pear intensifies all of its qualities tenfold, although the cooking time varies depending on the individual's preference and the manner of preparation (steak or roast): 1 to 3 minutes each side for the first, and 12 to 15 minutes per pound for the second.
Remember not to cook it straight from the refrigerator, whether it's steaks or roasts: let it get to room temperature first to avoid a thermal shock during cooking, which can compress muscle fibers and toughen meat. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.
Tarragon, basil, rosemary, thyme, oregano, chervil, parsley, mustard, and freshly ground pepper, not to mention garlic, are just a few of the herbs and spices that go well with this mild-flavored meat.

We use the circle of slice to cut steaks for grilling or pan-frying, as well as roasts. Its circular form helps you to cut excellent carpaccio slices.
** Buying Tips
Allow 150 to 180 g per person for a round slice steak, and 200 g for a roast.
** Conservation tips
The round slice can be stored for 2 days in the coldest section of the refrigerator, carefully wrapped in its original packing, or according to the shelf life (shelf life) mentioned on the box when sold in UVC (unit consumer sales).
** Cooking Tips
Extreme softness characterizes the circular edge.
In truth, the muscles in horse flesh are encased in a membrane, which, after slaughter, allows a biological process to soften the muscle fibers.
The round slice of horse flesh, whether grilled or pan-fried, lends itself to the same purposes and culinary preparations as the round of beef, but with shorter cooking periods. Allow 10 to 15 minutes to roast 450 g of round slice. Allow 1 to 3 minutes each side to pan-fry a 180 g steak, depending on the thickness of the piece and the flavor of each.
Because horse meat is so lean, you may add a little fat to it by cooking it “tournedos style”: the bard avoids the sensitive and delicate flesh from sinking by returning a bit of its fat throughout the cooking process. ‘It's a little too dry.
Regardless of the desired doneness degree, it is critical to sear horse flesh.
Also, don't cook the meat straight from the refrigerator; let it get to room temperature first to avoid a thermal shock during cooking, which might cause the muscle fibers to contract and stiffen. A brief rest beneath a layer of aluminum foil will also help the flesh to relax and the heat to distribute evenly, resulting in even more soft meat.

The hock is a bone in the lower leg that connects the fore and hind legs.
Stews and broths benefit from its soft, slightly gelatinous flesh, which adds taste and consistency.
** Buying Tips
200 g boneless shank per person, 250 to 300 g boned shank per person for braised, stews, burgundy…
** Conservation tips
The shank will keep for 2 days in the coldest section of the refrigerator or according to the shelf life (shelf life) on the box when sold in UVC when well wrapped in its original paper (consumer sales unit ). When horse meat is vacuum-packed and sold in supermarkets, it has a longer shelf life.
** Cooking Tips
The gelatinous flesh and bone of the shank lend a lovely smoothness to simmering meals. The shank can be cooked alone or with other simmering components like the collar.
In a regular casserole dish, it takes around 2 hours to cook and 1 hour in a pressure cooker.
It's worth noting that, unlike beef stews, horse stews don't like to be reheated since the flesh dries up rapidly.

The sirloin steak, like the flank steak, is a big, flat muscle in the belly that is slightly harder. It is distinguished by long, loose fibers. It is one of the most popular steaks among aficionados since it is both tasty and juicy.
** Buying Tips
Allow 150 to 180 g of sirloin steak per person.
** Conservation tips
When sold in UVC (consumer sales unit), the sirloin steak can be stored for 2 to 3 days well wrapped in its original packaging or according to the DLC (shelf life date) on the package in the coldest area of the refrigerator.
** Cooking Tips
The sirloin steak is usually served pan-fried or grilled. In order for it to be cooked in a pan, it must come into touch with an extremely hot fatty material. It's critical to grab the surface and caramelize the fluids so that the meat retains as much juice as possible.
The side of sirloin of horse meat, when eaten rare, improves all of its qualities; the cooking time varies from 1 to 3 minutes according on the thickness of the piece and the taste of each,.
The sirloin steak is perfect on its own, pan-fried. It appeals to gourmets when covered in cooking fluids or served with gently caramelized shallots.
Also, avoid cooking the sirloin steak straight from the refrigerator; let it to get to room temperature first to avoid a thermal shock during cooking, which might constrict the muscle fibers and stiffen the flesh. Similarly, laying the meat lightly under a layer of aluminum foil allows the meat to relax and the heat to distribute evenly, resulting in more soft meat.

The texture of the flank steak is comparable to that of its sibling, the sirloin steak. It is also found in the abdomen, just like her. Its fibers are longer but tighter than those of a sirloin steak, making it tougher but no less delicious. Some people even like flank steak.
** Buying Tips
Count 150 to 180 g of flank steak per person.
** Conservation tips
When sold in UVC (consumer sales unit), the flank steak can be stored in the section cooler in the refrigerator for 2 to 3 days well wrapped in its original packaging or according to the DLC (best before date) on the package when sold in UVC (consumer sales unit).
** Cooking Tips
The flank steak is usually served pan-fried or grilled. In order for it to be cooked in a pan, it must come into touch with an extremely hot fatty material. It's critical to grab the surface and caramelize the fluids so that the meat retains as much juice as possible.
The flavor of the flank steak of horse flesh is enhanced when eaten rare; the cooking time varies depending on the thickness of the piece and the taste of each individual, ranging from 1 to 3 minutes.
The flank steak, simply pan-fried and salted, peppered, and covered in its own cooking fluids, is adequate on its own.
Also, don't cook the flank steak straight from the fridge; let it come to room temperature first to avoid a thermal shock during cooking, which might constrict the muscle fibers and stiffen the flesh. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.

The spider's form is quite irregular, giving it the appearance of… a spider! It's a tasty, high-fiber chunk, one of the well-known “butcher's bits.”
** Buying Tips
For a grill, count 150 to 180 g of spider per person.
** Conservation tips
When sold in UVC (consumer sales unit), the spider will keep for 2 days or according to the DLC (shelf life date) mentioned on the packaging when kept in the coldest part of the refrigerator.
** Cooking Tips
The spider, which is somewhat marbled, is sliced into steaks and grilled or pan-fried. It is served rare, allowing the flesh and juiciness of the meat to be appreciated. The spider is delicious simply pan-fried or grilled, salted, seasoned, and covered in its own cooking fluids.
If it's pan-fried, it should be done in a fatty substance at high heat to thoroughly grip the surface and caramelize the juices, keeping as much juice inside the meat as possible. Cook for 1 to 3 minutes per side, depending on personal preference.
Also, don't cook it right out of the fridge; let it come back to room temperature first to avoid a thermal shock while cooking, which risks constricting the muscle fibers and stiffening the flesh. Similarly, softly laying the meat under a layer of aluminum foil allows the meat to relax and the heat to circulate evenly, resulting in even more tender meat.

The shank is a little stiff, but it has a fantastic taste. This is the diaphragm, a long, narrow muscle with varying thickness from one end to the other. It has lengthy fibers and is particularly popular among horse meat fans.
** Buying Tips
Count 150 to 180 g of shank per person, in its thick part for lovers of rare meat.
** Conservation tips
When sold in UVC (consumer sales unit), the shaft can be stored in the most cold from the refrigerator for 2 to 3 days, well wrapped in its original packing or according to the DLC (shelf life date) on the package when sold in UVC (consumer sales unit).
** Cooking Tips
The shank is often grilled or pan-fried. When cooking in a pan, it must come into touch with an extremely hot fatty material. It is critical to grip the surface and caramelize the juices so that the greatest quantity of juice remains inside the meat.
Also, don't cook it right out of the fridge; let it come back to room temperature first to avoid a thermal shock while cooking, which risks constricting the muscle fibers and stiffening the flesh. Similarly, softly laying the meat under a layer of aluminum foil allows the meat to relax and the heat to circulate evenly, resulting in even more tender meat.
The horse meat shank improves all of its qualities when eaten rare; the cooking time varies depending on the thickness of the piece and the taste of each one, ranging from 1 to 3 minutes.
The shank can be served simply grilled, salted, and peppered.

The tab is a meat with long fibers that is delicate and sensitive, as well as delicious when served rare. It is located near the shaft of which it is a pillar. Its texture is unique, as is its stocky form, but its equally exceptional flavor is highly regarded and sought after.
** Buying Tips
Allow 150 to 180 g of tab per person.
** Conservation tips
When sold in UVC (consumer sales unit), the tab will keep for 2 to 3 days well wrapped in its original packing, or according to the DLC (shelf life date) on the packaging when kept in the section colder in the refrigerator.
** Cooking Tips
Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.
The tab is served pan-fried or grilled, and it is quite rare. It must come into touch with an extremely hot fatty material when cooked in a pan. It's critical to grab the surface and caramelize the fluids so that the meat retains as much juice as possible.
When eaten rare, the tang of horse flesh brings out all of its characteristics; cooking time varies from 1 to 3 minutes according on personal preference.
The tab is simply pan-fried, salted, and peppered, and it delighted horse meat fans.

All of these parts are ideal for making burgundy, stews, and stews, among other casseroles.
These chunks may also be used to make delicious hamburgers.
On the top of the hind leg, the scoter is a portion of the forequarter. This section is mostly utilized for ground beef. It's important not to mix up scoter and scoter paddle, which are both found in the shoulder and may be grilled or braised.
** Buying Tips
For a steak, count 150 g of scoter per person.
** Conservation tips
Scoter steak will keep for 2 to 3 days in the refrigerator and 4 months in the freezer if well packed in its original packaging. The scoter, chopped, should be eaten during the day.
** Cooking Tips
Cook each side of the steak in the pan for 1 to 3 minutes, depending on thickness. The crucial thing is to grab the surface and caramelize the fluids while leaving as much liquid inside the meat as possible.
Because it is a component that is not overcooked, the scoter is great for tartars. What are the keys to making a nice horse tartare? To give the scoter a little “chew,” as we say in the kitchen, it must be “cut with a knife.” Raw meat, coarsely cut, is much better!

1. Horse sashimi (basashi) from JAPAN
Horse flesh is prepared in a variety of ways in Japan, the most common being thin slices of raw meat (sashimi) coated in soy sauce and served with ginger and onions (basashi).
2. Horse meat soup from JAPAN
At Fujiyoshida, Mt. Fuji, this steamy bowl of stewed horse and chopped cabbage was snapped.
3. Horse ham from JAPAN
This is a Brooklyn kitchen, as evidenced by the all-American Nutella and Pabst in the backdrop. But! The horse meat was imported from Japan by the photographer.
4. Beshbarmak from Kazakhstan
Thinly sliced roast horse is served with flat noodles and onions, as well as potatoes and broth on the side, in the Khazakh national meal.
5. Horse platter from Uzbekistan
Horse is a common ingredient in Uzbek cuisine, and this plate (served cold) features it in three different ways: tripe on the left, roasted on the centre, and sausage (qazi) on the right.
6. Sauerbraten from Germany
This classic pot roast recipe includes marinating the cut in wine or vinegar for up to ten days before cooking, and can be made with beef, deer, lamb, or horse. Serve with potato dumplings and red cabbage.
7. Sfilacci (cured horse) from Italy
Raw, shredded horse flesh is a traditional Venetian dish that can be served over salads, pastas, risotto, or pizza, or eaten on its own with a squeeze of lemon and a drizzle of olive oil.
8. Horse meat sausage from Italy
In some regions of Italy, such as Lombardy, Veneto, Sardinia, and Sicily, horse meat sausages and salami are readily available.
9. Horse steak from Iceland
Horse is popular in Iceland as steak or mince, but it may also be found in stews or fondue.
10. Horse meat fondue from France
Horse may be purchased in specific butcher shops and select supermarkets across the counter in France. It's depicted here in a variation on the traditional French fondue.
11. Leberkäsesemmel from Austria
In Austria, professional horse butchers and certain street booths sell a horse meat variant of the popular bologna sausage-like Leberkäse. Horse Leberkäse, mustard, or pickled cucumbers are placed inside the bread (semmel).
12. Hot Horse burger from Slovenia
Having a hard time getting home after a night out in Ljubljana? Rather of a kebab, try a horse burger from Hot Horse, the McDonald's of equine fast food. This late-night market can be found at Tivoli Park, Miklosiceva, Trubarjeva, and BTC City.