Description
Not many people know the benefits of horse meat. Very often people prepare dishes from the meat of young trotters up to 3 years old. But the most palatable and nutritious is the meat of foals 9-12 months old. To create horse meat, both adult cull horses and super-repair young animals are suitable.
Horse meat began to be consumed in the pre-Christian era. Calvin Schwab's book The Forbidden Kitchen states that horse meat was always served at the table during various occult ceremonies of the Teutons. According to the information of the famous wanderer Marco Polo, earlier the peoples of Central Asia used mares' milk in small doses to maintain strength, from which fermented milk drinks and cottage cheese, and horse blood were also prepared.
Today, horse meat is eaten mainly in Asia and Europe. On the Old Continent, the most optimal circumstances for breeding horses for meat are in the south of France and Hungary. Horse meat is especially popular in Kyrgyzstan, Kazakhstan and Mongolia. This meat is banned in English-speaking countries - Ireland, USA, Canada, Great Britain. It is also not eaten by gypsies and Jews, residents of Brazil, India and Spain (although this state is a major exporter of trotters).
Horse meat is quite tough meat. It has a specific aroma and taste. First it is marinated or smoked and only then boiled. It becomes soft only after several hours of cooking. Horse meat makes excellent sausages, for example, servelat or oriental kazy-karta - they are viscous, elastic, with a refined flavor.
Among the Turkic and Mongolian peoples, the most favorite dishes from this type of meat are shuzhuk, kazy, besbarmak, zhal and others.
In European countries, for example in Belgium, Sweden and France, horse meat is consumed raw. Often sliced meat is served as tartare, seasoned with onions, spices and herbs, or with hot sauce. In Japan, one of the traditional dishes - sashimi - is prepared from horse meat. In the southern regions of France, sausages made from crumbled horse meat are eaten - they are fried over an open fire, frying pan or grill. In Italian cuisine, this type of meat is a component of the “Spaghetti with Bolognese sauce” dish, and in Switzerland it is cooked in a deep fryer.
How to cook horse meat correctly to preserve its beneficial properties
Of particular value are the carcasses of young animals (1.5-2 years old), which were not used for work. Young horse meat has a brighter shade compared to the meat of an old animal. There is much less fat on the carcass; it is light yellow, almost white.
It is not recommended to fry the meat, as it quickly dries out and becomes tough. Basically, horse meat is boiled and stewed with vegetables. The housewife who bought the meat needs to know the main thing - horse meat quickly deteriorates even in the refrigerator, it needs to be cooked quickly.
A common, healthy and tasty dish is Tatar soup (shurpa).
In addition to 1 kg of meat (a piece of flesh on a bone, ideally a shoulder blade), you will need:
- spicy onions 200 g;
- carrots 500 g;
- garlic 2-3 croutons;
- tomato paste 2 tbsp. spoons or fresh tomatoes 3-4 pieces.
Spices used include salt, black peppercorns, and bay leaf.
Before serving, the dish is decorated with fresh herbs.
- The meat for shurpa is boiled for about an hour. Add salt, pepper, bay leaves and onion to the broth (it is later thrown away).
- The boiled meat is removed from the broth, separated from the bone and cut into cubes.
- The pulp is fried in a frying pan, along with carrots, garlic and tomatoes (tomato paste). For frying, use vegetable or ghee oil.
- The fried vegetables with pulp are returned to the broth and simmered over low heat for 15-20 minutes.
There is a secret that allows you to make horse meat soft, without long hours of stewing. Before cooking, it is marinated for a couple of hours, keeping the product in the refrigerator. A lot of onions, spices and vegetable oil are used as a marinade.
Be sure to read: How many grams of protein are in 100 grams of chicken breast: recipes and benefits
Compound
So what is horse meat good for? According to the USDA Nutrient Database, 100 g of this meat contains:
- 0.99 g ash;
- 63.72 g water;
- 4.6 g fat;
- 21.39 g protein.
Do you know if horse meat is healthy? It contains the following vitamins:
- 0.13 mg thiamine (vitamin B1);
- 0.1 mg riboflavin (vitamin B2);
- 0.38 mg pyridoxine (vitamin B6);
- 4.6 mg niacin (vitamin PP or B3);
- 1 mg ascorbic acid (vitamin C);
- 3 mcg cyanocobalamin (vitamin B12).
The beneficial properties of horse meat are also determined by the following macroelements:
- 221 mg phosphorus;
- 24 mg magnesium;
- 360 mg potassium;
- 53 mg sodium;
- 6 mg calcium.
Horse meat also contains microelements:
- 10.1 mcg selenium;
- 3.82 mg iron;
- 2.9 mg zinc;
- 144 mcg copper;
- 19 mcg manganese.
Beneficial features
What are the benefits of horse meat? Its advantage is that it contains more complete protein than all other types of meat. It also contains many organic acids that improve the functioning of the gastrointestinal tract, have a beneficial effect on the body's metabolic processes, and also improve the intestinal microflora. Even though it takes longer to cook and stew horse meat than other types, due to the thick and coarse fibers, the nutritional value of this food is invaluable. Its calorie content varies from 119 to 185 kcal per 100 g of product.
It is known that horse meat (unlike other types of meat) does not contain cholesterol, it contains more water, complete protein and organic acids. It is also useful for its anti-sclerotic qualities.
This is a dietary and easily digestible product: if beef is digested in the body within 24 hours, then horse meat is digested in just three hours. What are the benefits of horse meat for men? There is an opinion that it has the best effect on male potency. Horse meat also neutralizes the harm caused by radiation. It contains almost no allergenic amino acids, as well as intricate compounds. This means that even allergy sufferers can eat this food.
First in usefulness
For nomadic peoples and their heirs, horse meat is completely commonplace. This meat is eaten in Central Asia as often as we eat beef, almost every day. It is ideal for a nomadic lifestyle - it is digested very quickly, in three hours, versus 24 hours that beef is digested. In addition, horse meat has a warming effect.
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Horsemeat has the highest protein content, up to 25%; in addition, this protein is ideally balanced in amino acid composition. Horse meat lowers blood cholesterol, regulates metabolism, and neutralizes the effects of radiation. It contains a large amount of vitamins and microelements that are very necessary for our body: potassium, sodium, phosphorus, iron, copper, magnesium, amino acids, thiamine, riboflavin, vitamins B, A, PP, E. In addition, horse meat is hypoallergenic and may well used for baby food.
It is not surprising that this meat is so loved by nomads: horse meat easily replaces a varied diet with many vegetables, fruits and cereals, such as that of sedentary peoples engaged in gardening and cultivating cereals.
Horse meat is considered the most environmentally friendly, nutritious and digestible, and the healthiest. But this meat is not widespread everywhere. Only in Central Asia, a little in Russia and Hungary. The Japanese love horse meat very much, but they have absolutely no place to raise horses, so horse meat in Japan is very expensive.
Horse fat
Many people ask whether horse meat is healthy. Yes, very useful. It is known that it contains a minimum of fat, which differs significantly from both pork and beef. It is identical in composition to vegetable oils, and its beneficial qualities are predetermined by its pronounced choleretic effect and low cholesterol content. It is thanks to the first property that horse meat is best eaten by those who suffer from biliary dyskinesia and liver ailments.
The unique qualities of horse fat help a person recover faster from jaundice. And the fat itself is often used by cosmetic companies to create beauty-preserving products. In addition, it is used for burns and frostbite.
Nutritional value and calorie content of horse meat
Horse meat is considered a lean product with low energy value. This indicator varies with different methods of preparing the final dish.
| Method of cooking meat | Horsemeat calorie content per 100 grams (kcal) |
| Raw product | 167 |
| Cooking | 213 |
| Extinguishing | 199 |
| Frying | 269 |
| Smoking | 147 |
| Wallow | 198 |
The calorie content of boiled-smoked sausages made from horse meat is equal to 349 kcal, and basturma - to 239 kcal.
Horse breeding
Horse meat has a special taste and is a simple but favorite dish among nomadic peoples. Horses are raised on pastures, which requires a lot of land. Short-term (maximum 30 days) stall housing for fattening is allowed. If a horse is kept in captivity longer, this has the most negative effect on the taste of the meat and its consistency. Among agricultural sedentary peoples, the use of horse meat is, as a rule, not widespread.
The agricultural importance of horse meat depends very much on local natural and geographical conditions. Thus, throughout Europe, it is profitable to breed horses for meat only in Hungary. There are no natural pastures in Japan, so breeding horses there is not a cheap endeavor. At daimyo's feasts in the Middle Ages, horse meat was sometimes served, the value of which lay in its incredible cost.
Who doesn't eat horse meat
But in other countries, the thought of trying horse meat causes some tension, if not disgust. In Europe there is a myth that horse meat is disgusting in taste. Researchers believe that this opinion was “brought” by French soldiers back in the 19th century. Then Napoleon's army was retreating from Russia, and the starving French ate carrion - horses, and even used gunpowder instead of spices. There were a lot of poisonings.
In some Catholic countries, eating horse meat is simply prohibited. Back in the Middle Ages, Pope Zechariah and Pope Gregory III forbade missionaries to eat horse meat, since eating this meat was similar to pagan rituals. The Catholic Church to this day does not encourage the consumption of horse meat.
Myth
There is a common myth among Europeans that horse meat tastes bad. How did he appear? It is probably due to the fact that at the time of the retreat from Moscow, Napoleon’s soldiers ate dead horses, using gunpowder instead of seasonings and salt, which caused countless food poisoning.
But many nomadic peoples have long understood that horse meat is very useful in the form of camp food, since it exhibits warming qualities when consumed cold. That is why in Asian countries horse meat can be bought at any butcher shop.
Contraindications and harm
Dangerous harm is fraught with parasites that can contaminate horse meat. Very often salmonella is found in it, and sometimes dangerous helminths such as trichinella are found, which carry trichinosis - an extremely dangerous disease. Therefore, it is strongly recommended to buy meat only from trusted suppliers and be sure to heat treat it before consumption. Due to its high protein content, frequent consumption of this meat can lead to heart disease, vascular and kidney problems. It is not recommended to eat broth after boiling horse meat, as it can cause intestinal upset, and when fried, sometimes causes nausea and heaviness in the stomach.
Dangerous qualities
Excessive consumption of horse meat can stimulate the development of diseases of the gastrointestinal tract, kidneys, bone and cardiovascular systems. This meat can be harmful to people who purchased it from unverified suppliers, as it can be contaminated with trichinella, the most dangerous parasites.
Therefore, horse meat must be subjected to heat treatment for a long time. It should also be remembered that this type of meat, like any other protein product of animal origin, is a source of purines, which are contraindicated in individuals with high levels of uric acid and gout. In such cases, you need to either completely exclude it from your diet or reduce consumption to a minimum.
Young stallions have a very active lifestyle, so there is practically no cholesterol or fat in horse meat. Thanks to this, fresh meat consists only of muscle tissue. You cannot save it for a long time, as it spoils very quickly. When frozen, the beneficial properties of horse meat are completely lost.
How to choose and store horse meat correctly
The benefits of horse meat are preserved only when only a fresh product is used in the cooking process, the distinctive features of which are: crimson color, shiny, moist surface, elastic consistency. Signs of stale horse meat include: discoloration (brownish or grayish), mucus on the surface, a strong odor and yellow discoloration of the fat layers.
Important! Fresh meat can be stored in the refrigerator for no more than 4 days. Using a freezer during storage extends its shelf life (at temperatures from -12 to -17° C – up to six months, not higher than -18° C – up to 10 months).
Diet meat
So, we have studied almost all the beneficial properties and contraindications of horse meat. For nutritionists, this meat is a valuable component due to its low calorie content. They developed many diets based on the consumption of horse meat. In just a couple of weeks of using the diet menu, you can lose up to 5 kg of excess weight without harming your own health.
We have already said that horse meat contains many organic acids. Due to this, it frees the body from toxins and improves its metabolic processes.
Horse meat is hypoallergenic, so it does not contribute to allergies. It is useful to include it in the diet of adults and children suffering from lactose intolerance (inability to digest cow's protein), often accompanied by allergic reactions to chicken eggs and meat.
Recommendations
When choosing horse meat, weigh the potential harms and benefits of the food, especially if this is your first time encountering it. Fresh meat resembles beef and has a dark red color, but is dense and has a pronounced elasticity. When pressed, it does not wrinkle and quickly acquires its primary shape.
The maximum amount of horse meat consumption per day for women is no more than 200 g, for men - within 400 g. This meat should be present on the table no more than 3 times a week.
In order to cook up a tasty dish that will only benefit the body, you must follow the following canons for processing horse meat:
- The shoulder, back and thigh areas of the carcass are best suited for creating dishes.
- For tenderness, cook the meat for at least 2-3 hours.
- Soak fresh meat first in water and then soak in the marinade.
- To reduce the specific smell, season the carcass with onions, garlic, and stuff with prunes during cooking.
- Horse meat is best eaten boiled, stewed with vegetables or baked in the oven. The best side dishes for it are rice and potatoes.
Horse sausage (kazy)
Is horse meat sausage healthy? Horse sausage (kazy) is a Central Asian national dish. In Mongolia, Kyrgyzstan, and Kazakhstan, nomadic tribes still prepare it by hand with the whole family today. Men slaughter 2-3 year old horses, bred specifically for this purpose, and also cut the meat. Women process the intestines and make kazy.
Horse sausage is as healthy for humans as horse meat. It is a worthy decoration for the holiday table, very pleasant to the taste and an environmentally friendly dish. The filling for kazy is prepared from the rib segment of a horse, cutting it into strips.
Next, the meat is seasoned with a mixture of black pepper, salt and garlic and stuffed tightly into well-washed intestines. The shape of the sausage can be very different, but the length is no more than 70 cm. Kazy is sent to a dry place to be soaked in spices, and then smoked, fried, dried or boiled. Sausage is eaten both as an additive to pilaf and in its natural form.
In addition to kazy, such types of horse sausage as shuzhuk and makhan are very popular. The heat treatment of shuzhuk is identical to kazy, but the filling is minced meat from any segment of the carcass.
Makhan is a “dry” or dry-cured sausage, very specific and dense. It is prepared from fat and horse meat with seasonings.
Types and names of horse sausage
Horse meat is used to prepare various sausages. This type of meat gives the product a special piquant taste, elasticity and many beneficial properties. It is unlikely that you will be able to find such sausage in ordinary stores; it can be purchased in markets in Central Asia. In addition, it is presented in specialized stores. Such products with numerous beneficial properties have many names among different nations:
- Kazy is common in Uzbekistan and Tajikistan. It is considered to be a festive dish. As a rule, Tatars and Turks prepare it on special holidays or for weddings.
- Makhan is a healthy dry-cured sausage made from horse meat and raw fat.
- Kyzylyk is an ancient dish that has been beneficial since the times of the Bulgars. Its preparation complies with the strictest canons of Islam.
- Sujuk is made in Azerbaijan and Turkey, and both Tatars and Arabs value its beneficial properties. It has another name - tutyrma. The cooking recipe has many features; it happens that lamb and beef are also added to it.
Kazy can be either smoked, dry-cured or boiled, it all depends on recipes and traditions, it will be equally useful and will not cause harm.
There is a special rule: sausages with beneficial properties must include only natural products (horse meat, fat, lard and intestines), this is what explains the benefits.
Important! To prepare horse sausage with the greatest benefit and best taste, you should take meat from fattened horses that have reached the age of 3 years: it has special properties.
