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:
“But all is changed, that high horse riderless,
Though mounted in that saddle Homer rode
Where the swan drifts upon a darkening flood.”
—William Butler Yeats (1865–1939)
“How much more interesting an event is that man’s supper who has just been forth in the snow to hunt, nay, you might say, steal, the fuel to cook it with! His bread and meat are sweet.”
—Henry David Thoreau (1817–1862)