Horse meat
Red meat has
always been popular but consumption has decreased significantly in
the last few years because it is so high in fat and cholesterol.
This phenomenon has created greater interest in horse meat which is
quite lean. Quebec food merchants have been authorized to sell horse meat since June 23, 1994 when the government rules on food were modified.
Exclusively from North America, this meat is generally cut and sold in vacuum-packs for better storage life.
Horse meat cuts are the same as beef and the slaughter houses are imposed the same sanitary standards for horses as they are for beef. Horse meat is always very tender, regardless of the animal’s age.
Horse meat is very mild and sweet-tasting because of its high glycogen content. Glycogen is a polysaccharide produced in the body from glucose and stored in the liver and muscles.
What is striking about horse meat is its very dense, bright red colour. This deep red colour comes from the high iron-rich myoglobin content in the muscle fibres.
When the horse meat is very pale, similar to veal, it indicates that it comes from a foal.