Natural form

Fresh horse meat: deep ruby-red, lean cuts with fine grain and minimal marbling.

Shows the raw cut's distinctive color, fine-grained texture, and leanness that set it apart from other red meats.

Proteins

Horse Meat

Lean, slightly sweet red meat eaten in Central Asia and parts of Europe.

Horse meat is a lean red meat with a slightly sweet, gamey flavor and fine grain. It is central to Kazakh and Central Asian cuisine in dishes like beshbarmak and the cured sausage kazy, and is also eaten in parts of France, Italy, and Japan. Its leanness suits slow cooking, curing, or serving raw as tartare.

Horse meat is a lean, fine-grained red meat with a subtly sweet flavor that sits between beef and mild game. Its deep burgundy color comes from exceptionally high myoglobin content, and its texture is tender when cooked correctly but turns chalky and dry if mishandled. The meat is significantly leaner than beef—typically 3–5% fat versus beef's 15–20%—which makes it both a healthier choice and a more demanding one to cook. Because there is little internal fat to lubricate the muscle fibers, horse meat loses moisture rapidly at high temperatures, and overcooking produces a dry, tough result that betrays the meat's potential. The sweetness is genuine and delicate; properly prepared horse meat should taste clean and faintly mineral when fresh and properly handled. In countries where it is accepted—Kazakhstan, Kyrgyzstan, Italy, Japan, Switzerland—horse meat commands respect as a fine protein with centuries of culinary tradition behind it. The meat also dry-ages beautifully, with 10–14 days deepening flavor and improving tenderness noticeably.

Measured in: g
Storage: Fridge

Types & varieties

Basashi (Japan)

Raw horse meat sliced thin, served with ginger, soy sauce, and onions—popular in Kumamoto Prefecture

Carpaccio di cavallo (Italy)

Paper-thin raw horse meat dressed with arugula, lemon, and olive oil

Zhenjiang horse meat (China)

Cured and dried horse meat strips, a traditional snack

Pastirma-style (Central Asia)

Heavily spice-crusted, air-dried horse meat similar to Turkish pastirma

Horse salami and sausages

Common in Switzerland, Belgium, and Kazakhstan; often mixed with pork fat for moisture

Smoked horse ham

Cured and cold-smoked whole muscles, sliced thin like prosciutto

Common uses

Steaks and cutlets, grilled or pan-seared rare to medium-rareRaw preparations: sashimi (basashi), carpaccio, tartareStews and braises with aromatic vegetables and broth (particularly shoulder and neck cuts)Ground for burgers, meatballs, and sausage meatDried, cured, and sliced thin for charcuterie boardsStir-fried with ginger, scallions, and soy sauce (East Asian preparations)Jerky and air-dried strips as a snack or travel foodSmoked and grilled ribs, basted with juniper-spiced marinades

Tips & pitfalls

Cook to rare or medium-rare only—horse meat's low fat content means it dries out quickly at higher temperatures
Let the meat come to room temperature 30 minutes before cooking for more even heat distribution
Salt just before cooking, not in advance, to avoid drawing out moisture and compromising the sear
Use high heat for a good sear, then rest briefly before slicing against the grain
Seek reputable specialty butchers or European markets; quality and freshness vary widely
Dry-aged horse meat (10–14 days) is noticeably more tender and has deeper flavor than fresh
For stews, use tougher cuts and cook low-and-slow with liquid to break down collagen
Ground horse meat benefits from adding pork fat (20%) to keep patties moist

Nutrition

133kcal

Energy

556 kJ · per 100 g

Where the calories come from

Protein 67%Carbs 0%Fat 33%

Protein

21.4g

43% DV

Carbs

0% DV

Fat

4.6g

6% DV

Fiber

0% DV

Sodium

53mg

2% DV

Notable micronutrients

Vitamin B12125% DV

Niacin (B3)29% DV

Zinc26% DV

Vitamin B622% DV

Iron21% DV

Phosphorus18% DV

Source · USDA FoodData Central · Game meat, horse, raw

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In the shops

Matched grocery products

No matched grocery products for Horse Meat yet.

Good to know

Category: Red Meat
Flavor: Lean, slightly sweet, more delicate than beef with a faintly gamey undertone
Color: Deep red to dark burgundy when raw
Fat Content: Very low—significantly leaner than beef (3–5% vs. 15–20%)
Protein: High protein, comparable to beef
Iron Content: Higher iron than beef; particularly rich in myoglobin
Texture: Fine-grained, tender when cooked rare to medium-rare; becomes tough if overcooked
Typical Cuts: Tenderloin, top round, chuck, ribs, shoulder, neck, and ground
Legal Status: Legal in most of Europe, Central Asia, Japan; prohibited in the US, UK, and Ireland
Shelf Life: Refrigerate 2–3 days fresh; freeze up to 3 months
Aging: Dry-aging 10–14 days improves tenderness and deepens flavor
Traditional Consumption: Kazakhstan has one of the highest per-capita consumption rates globally
French Term: Viande de cheval; retail shops called boucheries chevalines

Substitutes

Beef tenderloin or top round — Closest texture and mild flavor; cook similarly rare to medium-rare
Venison — Comparable leanness and slight gamey sweetness; good for stews and sausages
Lean pork loin — Acceptable for braises and stews; avoid overcooking
Bison — Similar leanness and red-meat flavor; substitute 1:1

Pairs with

Ginger Soy sauce Juniper berries Garlic Mustard HorseradishThyme and bay leafRed wine or vinegar-based marinades

Also called

Жылқы еті · Kazy