Meat
Ground
Ground horse is mince from trim and secondary muscles—lean, deep red, and traditionally used for sausages, sauces, and tartare where local food culture accepts cheval. Flavour is sweeter than beef mince; fat is often blended in for burgers and links. Keep very cold, cook through for general service, and only serve raw from appropriate inspected product. Brown for ragù and chilli-style dishes; form gently for patties. Season simply first so the sweet meat character shows.
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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 12.3 g
- Saturated Fat 4.81 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.6 mg
- Sodium 56.8 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 62.3 g
- Energy 207 kcal
- Water 62.3 g
- Protein 22.1 g
- Fat 12.3 g
- Saturated Fat 4.81 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.92 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 384 mg
- Major Minerals 383 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.92 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Ground of Horse: composition reflects this culinary part relative to the whole ingredient.
History
Parisian chevaline shops sold ground horse for household sauces and sausages.
Northern Italian butchers used horse mince in regional sausage recipes.
Export ground horse supplied specialty European processors under regulation.