Horse meat

Horse meat is flesh from horses prepared as food. Its consumption varies widely across cultures and is subject to distinct safety, ethical, and regulatory concerns.

Horse meat cuisine: Culinary traditions that prepare horse meat in distinctive dishes and forms. Regional cuisines show how horse meat becomes fresh, cured, or cooked dishes.
Cultural taboo: A strong social prohibition against a practice regarded as unacceptable within a culture. In some societies, eating horse meat is taboo despite its acceptance elsewhere.
Horse meat safety: The practices and standards used to reduce health risks from horse meat. Testing and controlled handling address contamination and veterinary-drug residues.
Beef: Meat from cattle, widely consumed in many cuisines. Beef occupies a familiar culinary role where horse meat is less commonly eaten.
Basturma: A seasoned, air-dried meat product traditionally associated with Armenian and neighboring cuisines. Horse meat is one of several meats used to make this cured product.
Hippophagy: The practice of eating horse meat. This broader term captures the cultural history and debate surrounding horse consumption.
Trichinellosis: A parasitic disease caused by eating meat containing larvae of Trichinella roundworms. Horse meat has been implicated in outbreaks when infected meat was eaten raw or undercooked.
Venison: Meat from deer, especially when hunted or raised for food. Both meats can be relatively lean and are associated with distinct cultural traditions.
Sausage: A seasoned meat mixture enclosed in a casing or formed without one. Horse meat can be ground and incorporated into fresh or cured sausages.
Animal rights: The view that animals possess moral or legal interests that limit their use by humans. Objections to horse slaughter often arise from beliefs about horses’ status and treatment.

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