Even the U.S.D.A. is down with delicious and nutritious horse meat.
Retail cuts of horse are similar to those of beef. The meat is leaner, slightly sweeter in taste, with a flavor somewhat between that of beef and venison. Good horse meat is very tender, but it can also be slightly tougher than comparable cuts of beef. The meat is higher in protein and lower in fat. The meat of animals beyond three years of age is a brilliant vermilion color and has better flavor. The meat of young horses is more tender but lighter in color.
Meat from goats and horses is low in fat. A 100-gram (3 1/2 ounces) serving of cooked, roasted meat contains:
Horse: 175 calories; 28 grams protein; 6 grams fat; 5 milligrams iron; 55 milligrams sodium; and 68 milligrams cholesterol.