Horse meat is common to consume in many countries, such as Italy, not so much in Spain as it is considered in some cases a domestic animal comparable to the dog or cat. However, the nutritional value of horse meat can be equated with that of a young bovine specimen, and the caloric intake offered by low fat content is very low. Another characteristic of equine meat is that it is presupposed a higher percentage of iron than other meats. It provides lots of vitamins, especially those of group A, B and C and evidently proteins.
From a dietary and health point of view, it has been shown that the meat of equidae, with respect to other meats, offers very interesting qualities:
- Lower fat content, greater glycogen richness and protein value.
- Antianemic effect, because of its high iron content.
- It is also an important source of phosphorus, magnesium, zinc and copper.
- Compared with other meats, it is rich in pyridoxine.
- High contents in omega 3 fatty acids.
- Difficult transmitter of diseases for the man.
- Immunizing properties regarding tuberculosis.
- It is also very rich in vitamin B, very tender and easily digested, which makes it very appropriate in diets aimed at children, athletes, elderly and people with anemia.
Comparative table with other types of meat:
The most characteristic features of this meat are: its color, which depends on the age of the animal; As well as of the muscle in question. Thus, the pony meat is more pink and tender and the adult horse shows much more intense tones. Its flavor is slightly sweet due to the carbohydrate-glycogen content, which in this case exceeds that of most meats. Its texture is compact and its fat is extramuscular. To this characteristic is added its low content in collagen that makes it also tender and easy to digest and very suitable for children consumption.
Foal breeding for consumption also has a very valued aspect in a world where the care of the environment has become a priority objective. The production of this type of meat is very clean since these animals are barely stabled, spending most of their lives grazing outdoors, an important fact talking about resource use and pollution. The great consumption of grasses also contributes to the maintenance of wooded areas.
The cuttings that are obtained from the horse are practically the same as those of the beef: sirloin, loin, hips, cap, backsplash, babilla, espaldilla, needle, morcillo, fin, neck, chest, tail and skirt. As with other meats, the first category pieces are used to obtain fillets and the rest are consumed as minced meat, although it is also common to find horse meat in stews or stews with the purpose of flavoring them, in Dumplings or in precooked as the lasagna. As with other meats, their origin must be declared on the labeling.