Basic characteristics

Horse meat has a specific taste, with a slightly sweet note and a resemblance to beef. The texture of the meat is dense, fibrous, and quite tough. The color is dark, reddish-blue. An unpleasant, strong odor is often found in the meat of older animals or working horses.

Age dependency

The meat of young colts is soft, light, and almost without any foreign odors. Its taste is closer to tender veal. Older meat often smells like sweat, so it is mainly used for making sausage products.

Culinary features

Due to its dryness and toughness, horse meat is rarely served as steaks. Stewing and marinating are more suitable. Long thermal processing makes the meat softer and reveals its taste. Horse meat is also widely used for making sausages, cured meats, and minced meat.

Comparison with other types

Cooked horse meat resembles lean beef, but differs with a slightly sweet taste and the absence of fatty streaks. In terms of fibrous structure, it resembles the meat of wild animals, such as deer or elk.

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