Stewed Horse Meat superior quality Halal
Content: horse meat, fat, onion, salt, bay leaf, black pepper.
Nutritional value per 100 g of the product: protein – not less than 15,0 g, fat – not more than 17,0 g.
Energy value (calorie content) per 100 g of the product: not more than 213 kcal/ 892 kJ.
Weight fraction of meat and fat – not less than 58%.
image credit Kurgan Standart
Horse meat, or chevaline, as its supporters have renamed it, resembles beef but is darker, has coarser grain, and yellow fat.
Horse meat, on the other hand, is common in many other countries, and in some cultures, it is even considered a delicacy. Mexico, Switzerland, Kazakhstan, Belgium, Japan, Germany, Indonesia, Poland, and China are among the countries where horse meat is consumed without hesitation.
Horse meat has a slightly sweet flavor that is similar to beef. Many consumers claim they can’t tell the difference between beef and horse meat.
Meat from younger horses is lighter in color, whereas meat from older horses is richer in color and flavor, as with most mammals. Horse meat can be used in place of beef, pork, mutton, venison, or any other type of meat in almost any recipe.
Horse meat in the United States is unfit for human consumption due to the uncontrolled administration of hundreds of dangerous drugs and other substances to horses prior to slaughter.
Tens of thousands of American horses are shipped to Mexico and Canada each year. Dead and dying horses are frequently referred to as being “sent to the glue factory.” Why are horses useful in the production of glue? They have a high collagen content. Collagen is a protein found in connective tissues (cartilage, tendons, ligaments), hides, and bones.
