Nutritional Profile of Horse Meat Prompts Market Reassessment Against Beef

Horse meat is gaining attention in specific international markets due to a distinct nutritional profile that contrasts favorably with conventional beef. This alternative protein source is already established in nations such as Japan, France, and Belgium, where it is frequently positioned as a nutrient-dense food option. Scientific data indicates that horse meat generally contains a higher concentration of protein while exhibiting significantly lower overall fat content when compared to beef.

Detailed biochemical analysis reveals specific advantages in equine meat. Horse meat contains nearly double the amount of absorbable iron found in beef, positioning it as a beneficial dietary component for managing iron-deficiency anemia. Furthermore, this meat is noted for its substantial levels of Omega-3 fatty acids, crucial for cardiovascular health, and natural glycogen, which aids in rapid energy restoration—components comparatively scarce in standard beef cuts. Research shows horse meat has an alpha-linolenic acid content of 1.4% compared to 0.1% in beef, and a linoleic acid content of 11.1% versus 1.6% in beef. The meat's high protein content, approximately 28 grams per 100 grams, places it in the top 7% of foods for protein concentration.

Culinary traditions surrounding horse meat are deeply embedded in the cultures of its primary consumers. In Japan, the preparation known as *Basashi* involves serving the meat raw as sashimi, reflecting a high standard for freshness, with the Japanese market often requiring meat to be processed and served in under three days. Conversely, in France and Belgium, the lean nature of the meat leads to its recommendation for physical recovery protocols. For instance, in Belgium, lean, smoked, and sliced horse meat fillet, or *filet chevalin*, is commonly served as a cold cut.

Beyond these established centers, unique regional preparations persist, such as *thắng cố* in the Northwest mountains of Vietnam, a dish often prepared with horse meat that remains a significant culinary tradition. Preferences among consumers vary; Belgians favor lean cuts, while Italians often seek fattier meat, and the French and Quebecois prefer meat from older animals for its texture. From a broader market perspective, the global trade of horse meat was valued at USD 383 million in 2021, ranking it as the world's 1076th most traded product.

While horse meat offers these scientifically supported nutritional benefits, its consumption is not universal, particularly in countries like the United States where horses are culturally viewed as companions. For consumers globally considering this alternative, careful consideration of sourcing and preparation safety remains paramount, with a specific cautionary note advised for individuals with existing uric acid disorders.