Meat
Carcass
A horse carcass is the dressed body for butchery—source of fillet, loin, rump, leg, and trim. Muscling differs from cattle: many cuts are leaner and finer-grained, with a sweet, slightly mineral red-meat character prized in France, Italy, Japan, and Central Asia. Age and work history strongly affect tenderness. Break cold under regulated inspection; age carefully given thin fat cover. Sort premium steaks from braising joints and grind. Cultural acceptance varies widely—export and local markets follow distinct cut lists and labelling rules.
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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 16.1 g
- Saturated Fat 6.45 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.22 g
- Cholesterol 70.3 mg
- Sodium 61.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.2 g
- Energy 265 kcal
- Water 48.2 g
- Protein 30.1 g
- Fat 16.1 g
- Saturated Fat 6.45 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.22 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 6.46 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.7 µg
- Minerals 531 mg
- Major Minerals 529 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 6.46 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.1 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.7 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Steppe cultures processed whole horse carcasses as a central food resource.
French chevaline butchers established specialised carcass break-down for urban shops.
International trade in horse carcasses supplied specialty markets under strict inspection.