Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses a year. For the majority of mankind's early existence, wild horses were hunted as a source of protein. It is slightly sweet, tender, low in fat and high in protein.
However, because of the role horses have played as companions and as workers, and concerns about the ethics of the horse slaughter process, it is a taboo food in some cultures. These historical associations, as well as ritual and religion, led to the development of the aversion to the consumption of horse meat. The horse is now given pet status by many in some parts of the Western world, particularly in the U.S.A. and U.K., which further solidifies the taboo on eating its meat. This avoidance and the loss of taste for it is relatively modern, although it arises out of complex historical and cultural origins.
Read more about Horse Meat: History, Production, Opposition To Production, Nutritional Value, Preparation, Horse Meat in Various Countries
Famous quotes containing the words horse and/or meat:
“At a tavern hereabouts the hostler greeted our horse as an old acquaintance, though he did not remember the driver.... Every man to his trade. I am not acquainted with a single horse in the world, not even the one that kicked me.”
—Henry David Thoreau (1817–1862)
“He swore he would never marry, and yet now, in despite of his heart, he eats his meat without grudging; and how you may be converted I know not, but methinks you look with your eyes as other women do.”
—William Shakespeare (1564–1616)