Horse meat: benefits and harm to the human body

Horses are one of the first animals that humans have tamed. From ancient times horse meat was widely used to satisfy hunger, especially among nomadic tribes. Nowadays, not everyone can appreciate horse meat, this product is unacceptable to many, but horse meat is quite popular in Central Asia.

What is the difference between horse meat and beef

Outwardly, horse meat and beef are very similar, but still they can be distinguished from each other. The main differences:

1. The structure of the bones. Looking at the ribs, you can determine which animal owns the meat. In a cow they are flat, and in a horse they are semicircular. The beef shoulder blade in appearance resembles a triangle, the bone is sphenoid. And horse - elongated, smoothly passing into the neck.
2. Horse meat is much darker than beef, this is due to the high content of blood cells in the horse's body.

Horsemeat itself knocked down, a bright scarlet color, sometimes even with a purple or brownish tint. If the meat cut is longitudinal, then veins connected in bundles are visible, and with a transverse cut, a grainy surface is noticeable. Horse meat is never marble. Horse fat is very soft, melts in warm hands.

The color of the beef is intense red, and may be dark if it is bull meat. Young animals have pale meat. The fat is solid, freezes very quickly. In the context of cow meat is fibrous, with fatty layers and does not have subcutaneous fat.

If meat needs to be determined with food, then focus on taste and smell. Horsemeat has a characteristic aroma and sweetish flavor. If the animal is not young, then an unpleasant odor and bitterness may be present.

Composition and calorie content

Horse meat is a delicacy recognized in many countries. Per 100 g, there are 187 calories, as well as a minimum of carbohydrates. It contains the following useful elements: potassium, phosphorus, sodium, copper, magnesium, vitamins - B1, B2, PP, A, E, thiamine, riboflavin, sulfur, a huge iron content.

Horse meat falls under the category of diet, low-calorie dishes. But, despite the huge list of useful components in the composition, not everyone willingly uses horse meat for food. There is practically no carbohydrate in horse meat, and this, as you know, is the most suitable medium for the spread of all kinds of bacteria. Therefore, you should be extremely careful and know all the subtleties of processing this meat.

What is useful horse meat

General benefit

Horse meat is very much appreciated, it has a low cholesterol composition, so it is considered dietary. Acids, which are saturated in its composition, improve metabolism, intestinal function and microflora. Fat is a powerful choleretic product. Horse meat is hypoallergenic, this is its main advantage.

The benefits of horse meat:

1. There is no negative effect on the heart.
2. Stimulates the absorption of sugar, which reduces the risk of diabetes.
3. It restores metabolism, and, as you know, with a good metabolism, people are not inclined to gain excess weight.
4. Favorably increases potency.
5. It has a positive effect on nerve cells.
6. Increases the body's ability to resist against viral diseases.
7. Strengthens connective tissue.
8. It treats the pancreas.
9. Due to the presence of iron, it has a good effect on the functioning of the blood-forming system.
10. Normalizes the work of the heart.

Horse meat is one of the healthiest types of meat, and the above-mentioned properties of this unique product serve as proof of this.

For women

Many people are convinced that meat is the food of men. Yes, it gives them strength and efficiency, but for women it is also an integral product in the diet. The fairer sex prefers lean meat, and horse meat is an ideal dietary food. Also, the components contained in this product contribute to hair growth and skin radiance.

For men

Men who often eat horse meat feel better men's health. Representatives of the stronger sex are more prone to stress than women. Studies show that men are much more likely to suffer from cardiovascular disease. With such ailments, a strict diet is prescribed, in which the use of horse meat is permissible.

During pregnancy

The introduction of horse meat during pregnancy is justified. During this period, a woman needs a sufficient amount of vitamins and minerals (in double size). In addition to the excellent composition of horse meat, its easy digestibility makes it an indispensable component of the diet of pregnant women.

The positive effect of horse meat on metabolism ensures that women do not gain excess weight throughout their pregnancy. It is still not recommended to abuse horse meat.

When breastfeeding

Mother's milk includes all the required substances for the proper development of the baby. Its quality may be affected by the food consumed by a nursing mother during lactation. Horse meat is not allergenic and does not contain much cholesterol, which, in fact, makes this meat non-hazardous and relevant for consumption during pregnancy and lactation.

You can introduce meat into the diet 10 days after delivery no more than 3 times a week and no more than 60 g per serving. This applies to the first 3-4 months, then gradually you can increase the number up to 4-5 times.

During lactation, it is allowed to eat boiled, stewed and baked meat, roasted should be discarded. Nursing mothers are forbidden to eat half-baked horse meat or with blood.

For children

The significance of horse meat lies in the fact that the proteins in its composition are easily digested. Children, starting from the age of one, are allowed and even recommended to consume this product. It is also necessary to include it in the diet of children suffering from lactose intolerance.

When losing weight

Horse meat is the perfect product for those who are struggling with excess weight. There is even a special diet for horse meat, thanks to which you can lose about 5 kg in two weeks.

The diet provides two types of menus that need to be alternated throughout the entire time. Any deviations from the proposed diet are not welcome. Sugar, sweets, alcohol, caffeine should be excluded from use. Drink plenty of water.

Menu 1

1. For breakfast, you should consume fresh rice, not seasoned with butter, 200 g of boiled horse meat, as well as green tea without sugar. Lemon or ginger can be added to tea if desired.
2. For lunch, you can eat 250 g of horse goulash, vegetable salad with vegetable oil without salt and any unsweetened fruit. Bananas and grapes are strictly prohibited.
3. For dinner - boiled horse meat with fresh tomatoes and a tea drink. You can’t add sugar to tea, but you can brew with spices (cinnamon, star anise, cloves and other spices are suitable).
4. For the second dinner: drink a glass of low-fat kefir.

Menu 2

1. For breakfast: 100 g of oatmeal cooked in water with boiled horse meat. A green apple is also permissible.
2. For lunch: 200 g of horsemeat stew and fruits with a minimum sugar content.
3. For dinner: boiled horse meat with two slices of whole grain bread, fresh cucumbers and unsweetened tea.
4. For the second dinner: 250 g of low-fat cottage cheese is allowed.

Such a diet is considered low-carb, enriches the body with fiber and protein.Horsemeat is cooked for a long time, so for convenience you should cook large pieces, with the expectation of a couple of days. It is better to store boiled horse meat in a container with an airtight lid.

Is dried horse meat useful?

Horse jerky is the most natural meat product, it has no chemical additives, but there is a huge amount of nutrients. Horse meat prepared in this way is stored for a long time. It is recommended to use for people who suffer from anemia.

Although such meat has many benefits, it can cause damage to health if it is consumed excessively. It is strictly forbidden to eat dried horse meat for those who have kidney failure.

Horse sausage: benefits and harms

Horse meat is widely used in the manufacture of sausages, but this product is more common in Asian countries and has its own name:

1. Kazi is popular in Uzbekistan and Tajikistan. This dish is customary to cook on the occasion of significant dates.
2. Mahan - this sausage contains horse meat and fat.
3. Kyzylik is one of the oldest horse meat dishes.
4. Sujuk or tutyrma is a horsemeat dish, but beef or lamb is sometimes added to it.

The use of sausages from horse meat contributes to the activation of metabolic processes in the human body, which affects weight loss. A complex of amino acids and vitamins contribute to the functioning of the gastrointestinal tract.

To exclude the possibility of infection with parasites, horse sausage must be purchased in proven places. It is strictly forbidden to patients with gout.

Horse meat is also added in the manufacture of other sausages in order to give the consistency of elasticity and piquancy to the taste.

Horse fat: benefits and applications

Horse meat contains a very small amount of fat, which differs from beef and pork in its properties. In its formula, it is almost the same as vegetable oil and has a choleretic effect.

Due to the unique qualities of horse fat, its use has a good effect on the recovery of the body after jaundice. It is widely used in cosmetology, has a beneficial effect in burns and frostbite.

In horses, fat accumulates in the region of the ribs, which is why this meat region is characterized by the greatest nutritional value.

Horse meat in medicine

Due to the generous composition of vitamins and nutrients, horse meat is often used for medicinal purposes. For example, doctors recommend using horse meat for people with low hemoglobin. Also, this product should be eaten by those who work in conditions of increased radiation. Scientists have proven that regular but moderate consumption of horse meat can stop cancer cell recurrence. Horsemeat first courses are useful and contribute to recovery from serious injuries and infectious diseases.

Horse fat is a unique component of cosmetic products aimed at skin rejuvenation. It is also used for burns and frostbite.

With diabetes

Horse meat is a storehouse of vitamins, minerals and amino acids. Horse meat is used by diabetics, it contributes to the work of the gall bladder. Due to the fact that horse meat regulates blood sugar, it is recommended for use by people with diabetes. Fried meat should be excluded from the diet, but baked in the oven or grilled on charcoal is ideal for diabetics.

Important: horsemeat glycemic index - 0 units.

With pancreatitis

People suffering from pancreatitis should include horse meat in their diet, because the useful elements that are in its composition help to recover faster and stabilize the pancreas. Patients with pancreatitis are allowed to use horse meat only in boiled form.

With gastritis

Horse meat can be consumed if a person has gastritis.Horse fat is similar in many respects to vegetable oils and is virtually free of cholesterol. With such a disease, boiled and stewed horse meat should be included in the diet and fried foods should be avoided.

With gout

Horse meat is strictly forbidden to people suffering from gout due to the presence of purines.

Harm and contraindications

Only the meat of a horse that was purchased from unverified sellers can bring harm, because it is likely to buy a product infected with parasites. To be safe, horsemeat should be subjected to a long heat treatment.

Excessive consumption of horse meat is prohibited. The product is contraindicated for people suffering from gout.

How to choose and store

It happens that horse meat is sold instead of beef, so when choosing, you should pay attention to the color of the meat and its smell. In order not to miscalculate with the freshness and quality of the product, you should choose a dense and elastic meat. When pressing on the pulp with a finger on a fresh horsemeat there will be no dents. If you eat, it means horse meat is spoiled.

High quality horse meat fat is snow-white and easily melts even at body temperature. The surface of fresh horse meat is glossy, slightly moist. If you touch a quality horsemeat with a paper towel, there will be no trace.

Horse meat is not recommended to be stored for a long time. It is preferable to store it in a vacuum container in the refrigerator. In order to properly freeze horsemeat, you should cut it into pieces, each wrap in foil and then put it in the freezer.

How to cook horsemeat delicious: recipes

Although in modern cooking horse meat is not as relevant as that of the inhabitants of Central Asia, everyone, regardless of nationality and place of residence, should at least once try this unusually tasty and healthy product.

In the oven

An appetizing tasty dish that is very popular in Tatarstan is horsemeat baked in the oven. It is recommended to cook it in a heat-resistant pot. Essential Ingredients:

• a kilogram of horse meat;
• a kilogram of potatoes;
• one and a half glasses of broth;
• vegetable oil;
• spices - to taste, goes well with hops-suneli;
• Bay leaf;
• salt;
• 2 medium sized onions.

This number of products is designed for 5-6 servings. Cooking steps:

1. Wash horse meat well and cut into long strips.
2. Pour oil on a hot frying pan and put the horse meat slices. Fry it on both sides until golden brown. While the meat is being fried, peel, wash and cut the potatoes into thin slices.
3. Put horse meat in a baking pot, pour chopped potatoes on top.
4. Add spices, bay leaf, salt and pour everything with broth. The amount of liquid should be such as to slightly cover the potatoes.
5. Put the pot in the preheated oven without closing the lid. The temperature regime of baking is 200 degrees. After boiling, cook the dish for another hour.
6. Peel the onion and cut into thin rings, then fry in the same pan where the meat was cooked.
7. When the cooking in the oven has finished, carefully remove the potatoes from the pot and place them on plates, then horse meat, and fried onions on it.
8. Pour the broth formed during baking into deep bowls and serve separately.

The meat cooked according to this recipe is quite juicy and goes well with a side dish in the form of potatoes.

In the pan

Cooking horse meat in a pan is very simple, plus everything, the meat is tasty and juicy, which will not leave indifferent any man. If you fry horse meat without first marinating it, it will turn out tough.

To prepare juicy and soft horse meat in a pan, you will need such products:

• kilogram of horse meat;
• 50 g of soy sauce;
• 150 g of olive oil;
• 0.5 teaspoon seasoning "Pepper mixture";
• two branches of thyme;
• two sprigs of rosemary;
• 3 cloves of garlic;
• 1 teaspoon of salt;
• mustard.

The longer the horse’s meat is pickled, the tastier the output will be. The ideal option is to leave it overnight, but if time does not endure, you need to allocate at least 3 hours for this.

Step by step recipe:

1. Wash horse meat, clear of films and grease, if any.
2. Cut into tight pieces and pour the marinade.
3. To prepare the marinade, mix soy sauce, mustard, add seasonings, salt, olive oil and finely grated garlic.
4. When the meat is infused, remove the herbs and marinade.
5. Gently put the meat on a hot pan, no need to pour oil.
6. Fry for 4–5 minutes on each side.

This delicious dish is served with any side dish, goes well with adjika or any other sauce.

In a slow cooker

There are many recipes based on horse meat in a slow cooker. But the stew turns out to be especially tasty and appetizing. To cook it, you need:

• a pound of horse meat;
• large carrots;
• 2 medium sized tomatoes;
• sweet pepper;
• 2 cups of water;
• 4 tablespoons of mustard;
• spice.

The recipe is designed for two servings.

Cooking:

1. Before starting cooking, horse meat is pickled in mustard: cut into cubes, grate with salt, add mustard and leave for half an hour.
2. Cut vegetables into medium sized pieces.
3. Put marinated meat with vegetables in a slow cooker, pour in water and select the “Stew” mode.

Cooking time is one hour and forty minutes.

This dish goes well with a side dish of steamed broccoli.

What can be prepared from horse meat: recipes

A large number of different dishes can be prepared from horse meat, some even eat it raw.

Kazylyk

A recipe for a delicious horse meat snack. Required products for home cooking:

• one and a half kilograms of horse meat;
• 1 tablespoon of salt;
• 1 teaspoon black pepper;
• 7 cloves of garlic;
• gut - about 50 g.

It takes about four hours to prepare this dish. Yes, it’s not fast, but there’s nothing complicated in the cooking process:

1. Wash the horse tenderloin and cut it lightly. Soak the intestines in advance, they should stand in water for about 3 hours before starting cooking.
2. Crush the garlic (best used young), mix with salt and pepper.
3. Grate the meat with spices, place in the intestine and tie. Then pierce the kazylyk with a toothpick and send to cook.
4. Cook for at least 2 hours from the start of the boil. You can add salt, pepper or bay leaf to the water, but this is not necessary. Some people prefer to cook kazylyk in broth.
5. When the snack is cooked, put it under pressure until it cools completely. When the kazylyk cools down, put it in a cold place and let it brew for a week.

Stew

A wonderful recipe for making horse meat stew. Required Products:

• kilogram of horse meat;
• laurel;
• 3 teaspoons of salt;
• black peppercorns;
• lard.

Step by step cooking:

1. Wash the meat and chop coarsely, then beat off thoroughly with a kitchen hammer.
2. Prepare the container for the stew: wash, dry and lay two bay leaves and two peas of pepper on the bottom.
3. Place the meat in a container tightly, but not to the very top.
4. Top with salt and put two more leaves of laurel tree and pieces of bacon.
5. Cover the cans with foil and place in a spacious container in a water bath in an unheated oven. Set the temperature to 180 degrees and simmer for about 6 hours.

Roll the prepared stew with metal lids. If you plan to store in the refrigerator, and not in the cellar, you can close the cans with ordinary nylon covers, it will not disappear in this form throughout the year.

Cutlets

This dish made from horse meat is rare, but very healthy, it has a specific taste. This delicacy is popular in the countries of Central Asia and the Caucasus. Required Products:

• a kilogram of young horse meat;
• 300 g of lard;
• 1 teaspoon of zira seasoning;
• 2 slices of loaf;
• head of garlic;
• 200 ml of milk;
• medium sized onion;
• ground crackers;
• salt, pepper - to taste.

Cooking horse meat cutlets:

1. Finely chop the horse’s meat, then soak in salt water and leave for several hours.
2. Horse meat, pork fat and garlic through a meat grinder.
3. Remove the husks from the onion and chop, soak the loaf in milk.
4. Mix all ingredients and add spices.
5. When the mince is ready, form medium-sized cutlets and fry in a hot pan.

If desired, a handful of sesame seeds can be added to the breadcrumbs, this gives a peculiar note to this dish.

Beshbarmak

Traditional Kazakh dish, which is prepared from lamb or beef and horse meat. For the dish you need:

• horse meat - 500 g;
• lamb meat with bone - 800 g;
• Bay leaf;
• small onion;
• medium-sized carrots;
• allspice and salt.

Cooking:

1. Prepare the broth from the above products. To do this, put the meat on the fire when it boils, reduce the heat and remove the foam.
2. Cook it for about 3-4 hours. During cooking, remove foam from time to time for broth transparency.
3. An hour before completion, put the peeled onion, pepper, whole carrots, bay leaf and salt into the pan.

During the cooking of the broth, you need to knead the dough, this requires:

• 2 chicken eggs;
• 2 onions;
• salt and pepper;
• glass of water;
• flour - about 500 g;
• parsley.

Process:

1. Pour flour into a deep bowl, add beaten eggs, salt and water. Additional flour may be needed during kneading. After completion, wrap in a bag and leave for half an hour.
2. It is convenient to roll out the dough on a table sprinkled with flour. Pinch off a piece the size of a fist and roll it thinly with a rolling pin, cut into rhombs.
3. When all the dough is cut, leave it to dry slightly, 40 minutes is enough. If time is running out - you can use the oven to heat up to 60 degrees for drying.
4. From the prepared broth, remove the meat and leave to cool. Using a slotted spoon, remove spices from the pan and strain. Cut the cooled meat.
5. Peel and chop two onions.
6. Remove the fat from the broth, place in a pan and heat. Place a portion of chopped onion in hot fat and fry.
7. Pour two soup ladles into a separate pan, boil and send the rest of the onion there, add pepper and boil for 2 minutes.
8. Remove the onion from the pan with a slotted spoon, add another one and a half glasses of broth, bring to a boil and cook rhombic dough in it. The noodles obtained in this way should drain after they are ready.
9. After that, add it to the fried onion and mix.
10. Put boiled rhombuses on a plate, chopped meat on top, then onion extracted from the broth and crush with pepper.

Beshbarmak is ready. Serve with the remaining broth, poured into bowls. Sprinkle the dish itself with finely chopped parsley.

Soup

Useful and basic dish. Since horse meat is cooked for a long time, you should prepare the broth in advance. For cooking, you need such products:

• horsemeat,
• Bay leaf,
• allspice and salt.

Put everything in a pan, add water and cook for about 4 hours. After meat, remove and grind, and strain the broth. To make the soup you need:

• 200 g of boiled horse meat;
• large onion;
• medium carrot;
• 200–250 g of noodles or vermicelli;
• 1; 5–2 l of broth.

Process:

1. Boil tsezhenny broth and add medium-sized chopped onions and grated carrots to it.
2. Cook for 20 minutes.
3. After that, add meat and after 10 minutes - noodles or vermicelli.
4. After 5 minutes, remove the pan from the heat. The soup is ready. When serving, you can add greens.

Goulash

Horse meat goulash is a simple, practical dish that is very tasty and healthy. Required Products:

• 700 g of horse meat;
• large onion;
• a tablespoon of flour;
• half a cup of tomato paste;
• butter;
• spices to taste.

To prepare a delicious goulash, you should choose a young stallion, then the dish will turn out to be juicy, and even in such meat there are no veins and fatty layers.

1. Cut the meat into medium sized slices.
2. In a heated frying pan, fry horse meat in vegetable oil.
3. When the meat has a golden hue, add finely chopped onions and fry over medium heat.
4. When the onion becomes translucent, add a little more oil and a spoonful of flour to the pan. Mix thoroughly so that no lumps form.
5. Add tomato paste diluted in a small amount of water, mix and pour in the water to completely cover the pieces of horse meat. Then add spices, reduce heat and cook for 30–40 minutes.

Horse meat goulash is tender and soft, combined with any cereal and with potatoes as a side dish, and will also be suitable for pasta.

Barbecue

There are many different recipes for horse meat barbecue, but no matter how different they are, everything involves a long pickling of meat.

Process:

1. Before soaking the horse’s meat, peel it of the films and cut into pieces of the required size. Only then pour the cooked marinade and refrigerate for at least 10 hours. The longer the horse meat is pickled, the juicier and softer the skewers will be. The ideal time for pickling is a day.
2. When the meat is pickled, string it on skewers, if desired, alternating slices with onion rings and sliced ​​tomatoes or zucchini.
3. Cook the kebab on charcoal for 15 minutes.

The most common types of marinade per two and a half kilograms of horse meat:

1. Pour a glass of apple cider vinegar into a liter of water, add onions. Half the onions cut into half rings, the second - finely grate. Then salt the marinade and add 1 teaspoon of red hot pepper.
2. In a liter of kefir add 0.5 teaspoon of marjoram, 1 teaspoon of mustard seeds, ¾ teaspoon of black pepper and salt to taste.
3. Grind 2 medium onions and two kiwi fruits. Add to the resulting slurry two onions, chopped in rings, 2/3 teaspoon of marjoram, black pepper and salt. If there is no kiwi, they can be replaced with lemons.

Before pickling, it is better to beat off the pieces of horse meat. No matter which marinade recipe is used, the base should be acidic. For grilling kebabs, it is best to use coals obtained from fruit trees.

Pilaf

Although horse meat is not so popular in modern cooking, everyone should try pilaf with this meat. To prepare it you need:

• 200 g of boiled horse meat;
• 35 g ghee;
• one small carrot;
• 70 g of rice;
• medium onion;
• barberry, raisins or other dried fruits;
• salt and pepper.

Cooking pilaf:

1. Rinse with hot water and boil until half cooked.
2. In a saucepan or any other dish in which you plan to cook pilaf, melt the butter and fry the boiled horse meat, previously cut into pieces of medium size.
3. Put carrots and onions, chopped into strips, on top of horse meat, and rice on top.
4. Pour the contents of the stewpan with a small amount of broth left over from cooking the meat of the horse.
5. Cook pilaf for one and a half hours. While the dish reaches the required condition, steam the dried fruits. Add raisins and barberry to the prepared pilaf.

The recipe is for 8–9 servings.

Basturma

Traditionally, basturma is made from beef, but from horse meat this appetizer is also unusually tasty. 1200 g of meat divided into four equal parts. Fill two pieces with a large amount of salt, one and a half kilograms is enough. And the remaining two should be salted from a mixture of salt with Provencal herbs - 1 kg of salt and 200 g of spices. Defend horse meat in this form for 3 days.

After the required amount of time has passed, soak the meat in water for 4 hours. Wipe the horse meat with paper towels and make cuts on each piece to easily hang.

Next, prepare the marinade: 3 tablespoons of flour, 1 tablespoon of paprika and chaman, 2 teaspoons of dried garlic, half a cup of water, 1 teaspoon of red pepper. Mix all the ingredients to make a sauce with which to coat each slice of horse meat. Then hang to dry for 10-14 days. Serve the finished basturma as an appetizer, having previously cut into thin strips.

Shurpa

This is a hearty and very rich soup, which can be prepared both at home and outdoors, in a pot. The right ingredients:

• a pound of horse meat;
• two small onions;
• one clove of garlic;
• large carrot;
• 30 g of tomato paste;
• 2 tablespoons of sunflower oil;
• bay leaf;
• salt and pepper;
• greens.

Process:

1. Bring the meat to a boil, remove the foam and add a few leaves of laurel tree.
2. After that, peel the onion and place it in the broth.
3. Cut boiled horse meat into cubes, place in a preheated pan with butter, fry and add chopped onions and carrots.
4. Then add the tomato paste and simmer the meat for 15 minutes.
5. Transfer the fried vegetables with meat into a container for cooking shurpa and fill it with broth. Let it boil and add seasoning.
6. Cook Shurpa for another 15 minutes. Serve the dish in portions, after sprinkling with chopped herbs.

Can Orthodox and Muslims eat horse meat

Around the topic of whether it is possible to consume horse meat for food, there is a lot of controversy, both in Orthodoxy and in Islam. Thus, in the Old Testament, the division of animals into clean and unclean is mentioned. The first include artiodactyls and ruminants, which are permissible by Orthodoxy. A horse is not a cloven-hoofed animal, therefore it belongs to unclean animals, the use of which is prohibited.

As for Islam, according to Sharia, the use of horse meat is makrooh. But in one of the hadiths, which tells about Aisha, who wanted to try a dish of horse meat, the prophet Muhammad said that this is not forbidden.

Can dogs be given horse meat

Meat is an essential component of a dog’s diet. It affects both the health and appearance of the animal: the coat becomes softer, acquires luster. Also, dogs that are fed meat are more energetic and mobile. Horse meat is an ideal product for feeding dogs, and this meat is suitable for consumption even when unprepared. It is easily digestible and does not cause allergic reactions in animals.

But you can not enter horse meat in the daily diet of dogs, should be limited to 2-3 times a week.

Horse meat is an ambiguous product, because on the one hand it is very useful for the human body, and on the other it can be harmful. It is very important to be able to cook horse meat properly, to observe the rules of storage and heat treatment. In the presence of serious diseases that cast doubt on the possibility of consuming horse meat, it is best to consult a doctor before including this product in the diet.