Meat
Bone
Horse bones yield a light, clean stock with good gelatin—long used in French, Italian, and Central Asian kitchens where cheval is traditional. Marrow from larger bones can be roasted and spread; residual meat shreds enrich soups and sauces. Roast for brown stock or simmer raw for a paler pot; strain and cool promptly. The collagen sets firm when chilled. Avoid over-reducing to bitterness; horse stock is naturally delicate and benefits from gentle aromatics rather than aggressive browning alone.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.3 g
- Saturated Fat 6.5 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 73.5 mg
- Sodium 59.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.3 g
- Energy 267 kcal
- Water 48.3 g
- Protein 30.2 g
- Fat 16.3 g
- Saturated Fat 6.5 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.18 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 575 mg
- Major Minerals 573 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.18 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
French household stocks sometimes used horse bones when cattle were scarce or costly.
Northern Italian regions simmered cavallo bones for brodi in horse-eating provinces.
Japanese basashi regions used horse bones for clear soups beside raw preparations.