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Horse Meat: Healthy or Not?

Horsemeat is consumed little in Germany, even though it is healthy and tastes very similar to beef. In France, horse meat is considered a delicacy, but it’s rarely on the menu here.

Horse meat as a low-fat and iron-rich alternative

After 732 Pope Gregory III. banned, horse meat was the meat of the poor for centuries. Only in times of need was it eaten more. Even today, meat is hardly sold or eaten, although it can generally be considered healthy. It compares surprisingly well to pork.

  • Horse meat is very lean. It has a fat content of just 3 to 16 percent depending on the cut of meat. Beef, on the other hand, has a significantly higher fat content of up to 31 percent.
  • In addition, the meat contains a lot of iron, around 3.5 milligrams per 100 grams. For comparison: the same portion of beef has only 1.9 milligrams of iron.
  • With a protein content of around 20 percent, horse meat is a good source of energy and supports muscle building in your body.
  • Horse meat has a very low cholesterol content. Cholesterol can lead to deposits and damage to the blood vessel walls. Horsemeat is also a healthy alternative in this regard.

Incorrectly declared meat as a hazard

Horsemeat is questionable if it is not declared as such or if the conditions under which the horse is kept are not known.

  • If horsemeat is not declared as such, there is a risk of drug residues in the meat. In Germany, it is forbidden to administer medication to animals for slaughter shortly before slaughter.
  • This prevents residues of antibiotics from being found in the food. These can be dangerous for humans. If the animal husbandry of horses is not controlled, their consumption can therefore be questionable.
  • In Germany, however, animal husbandry is strictly controlled, which means that the risk of drug residues is extremely low.
  • In any case, a generally healthy and balanced diet is required. Meat is only healthy in moderation.
  • Likewise, you should always attach importance to good quality when buying.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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