Meat
Draft Horse
B tier
Draft horse meat comes from heavy breeds—Percheron, Belgian, and similar—often at the end of work or from meat-oriented heavy horse systems in parts of Europe. Large frames yield big joints; meat can be darker and firmer than light riding types if animals are old. Young drafts can be excellent; aged work drafts need braising and curing. Classic charcuterie and stewing traditions utilise this class. Flavour is robust equine sweetness with substantial lean.
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Characteristics
Preparations
Traits
History
Heavy farm horses entered urban meat markets as mechanisation loomed.
Post-war surplus of military and farm drafts increased horse-meat supply.
Draft breeds remained linked to regional horse-meat charcuterie.
Declining draft numbers reduced but did not end heavy-horse meat streams.