With the recent controversy behind the newly lifted horse slaughtering ban, it shouldn’t be a surprise that Bizarre Foods host Andrew Zimmern is all for it. Most have not tried horse meat, and never will, but if curious, Andrew gives Taste Terminal a description.
“Horse is meaty, minerally and beefy in the best sense of the word with a taste profile that is shorter in the mouth and nose because of the lean quality of the meat. Horse tastes like young beef, without the fatty taste on the back of the mouth that you get from corn raised beef. Its pleasantly light, and easy on the river-rock quality that all hoofed animals contain. The luxury cuts stand up to high heat cooking very well, and I adore eating horse whenever I can. I prefer it to commercial beef any day of the week. Braising and utilizing the working parts of the animal pose a problem for the cook in that the horse flavor and texture is lighter than beef, so it can easily get lost in complex stews with tons of big flavor components like garlic/chiles/wine etc. Ideally, I take even the working cuts, pound them and grill them as paillarde rather than making a braise.”
Horse meat is consumed around the world from sausage filler in Hungary to 14 course horse meals in South Korea where it was once reserved for kings and nobility.
Photo: “Horse meat sushi and rice roll” from Jeju Mawon in Jeju, South Korea
Photography provided by Lucas Li