![roti_en_tranches_cheval.jpg](https://static.wixstatic.com/media/619d55_316db2a9f9d4475dbb2adfd8370e263d~mv2.jpg/v1/fill/w_451,h_332,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/roti_en_tranches_cheval.jpg)
THE CUTS
Horse meat is now available for everybody, at low prices while being fresh and of good quality. The products that we offer in groceries are:
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Flank Steak
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Stewing cubes
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Rib-eye
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Tenderloin
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Frozen chinese fondue
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Inside round (nature and pepper)
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Roasted
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Sirloin
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Minced horse meat
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Minced horse and pork meat (mix)
COOKING ADVICE
However your choose to cook, sear the horse meat in a really hot pan. Since this meat is a lean one, this will protect it from drying, a commun effect when cooking.
The horse meat cooks really quickly; the cooking time is shorter than the one for the beef.
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Pieces to roast:
Count 10 to 15 minutes per pound (450g). Preheat the oven ( 90°c / 195°F ) - Sear the meat evenly
Core temperature:
Blue: 50°C / 125°F
Rare : 55°C / 130°F
Medium: 60°C / 140°F
Well done: 70°C / 160°F
Minced: 70°C / 160°F Note: it is the internal temperature.
Pieces to braise
These pieces of meat should be sear on all their faces and cook at a low temperature in liquide at (88°C / 190°F ).
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Garlic and herbs are perfect seasonings to prepare horse meat.
![Gamme cheval](https://static.wixstatic.com/media/619d55_719992c2708f41c6ac02d50d0999ae0f~mv2.png/v1/fill/w_62,h_41,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/619d55_719992c2708f41c6ac02d50d0999ae0f~mv2.png)
The horse meat, a surprise in each bite.
Horse meat is an excellent source of proteins, vitamen B12, iron, and zinc.
When tasting it, you will be surprise by a taste reminding beef and deer meats with a second taste both pleasant and soft.
![](https://static.wixstatic.com/media/619d55_1f2b0f779dbe4940a31a5fe7b728f87d~mv2.png/v1/fill/w_65,h_72,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/619d55_1f2b0f779dbe4940a31a5fe7b728f87d~mv2.png)
![Tenderloin](https://static.wixstatic.com/media/619d55_81746ef59363452ca68813fb495e022a~mv2.png/v1/fill/w_244,h_167,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/619d55_81746ef59363452ca68813fb495e022a~mv2.png)
![Interior round](https://static.wixstatic.com/media/619d55_0196f1a15f8842e8a44358d6ca00c8fb~mv2.png/v1/fill/w_252,h_168,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/619d55_0196f1a15f8842e8a44358d6ca00c8fb~mv2.png)
![Minced meat](https://static.wixstatic.com/media/619d55_97cc69e3b0de4a3c94180406172a5356~mv2.png/v1/fill/w_248,h_168,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/619d55_97cc69e3b0de4a3c94180406172a5356~mv2.png)
![Tournedos](https://static.wixstatic.com/media/619d55_efe01bc409fc43ee9e0051f1a446f36d~mv2.png/v1/fill/w_252,h_164,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/619d55_efe01bc409fc43ee9e0051f1a446f36d~mv2.png)
![Frenh cut](https://static.wixstatic.com/media/619d55_f41d398ca0d349478b76385bcbed355a~mv2.png/v1/fill/w_62,h_41,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/619d55_f41d398ca0d349478b76385bcbed355a~mv2.png)
![Rib-eye](https://static.wixstatic.com/media/619d55_6175707f901f452eb1e73aac67802ae9~mv2.png/v1/fill/w_62,h_41,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/619d55_6175707f901f452eb1e73aac67802ae9~mv2.png)
![Top sirloin](https://static.wixstatic.com/media/619d55_1fbaab7256cd4c92affde727ad6895cc~mv2.png/v1/fill/w_60,h_40,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/619d55_1fbaab7256cd4c92affde727ad6895cc~mv2.png)
A MEAT HIGH IN IRON
The meat is a bright red and, shortly after the cut, the muscle takes on a ''rusty'' aspect. This dark red color shows its high iron level which is 25 % of the daily recommandation. Even beef and bison can't achieve this level. Horse meat is suggested for those with higher needs in iron such as pregnant women and anemic persons (although, a medical advice is needed).
TENDER AND LEAN
Horse flesh gives a natural impression of being tenderized. It is righlty regard as one of the most tendered and leaned butcher meat. Connoiseurs and bodybuilders appreciate purebred and old half-bred breeds for their mature, tender, all-red, and tasty meat with firm fat. An easy and healthy add to any diet.
![Fondue cubes](https://static.wixstatic.com/media/619d55_07c870204a03471ab9bb08b3bef9f6b8~mv2.png/v1/fill/w_61,h_41,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/619d55_07c870204a03471ab9bb08b3bef9f6b8~mv2.png)
![Roast](https://static.wixstatic.com/media/619d55_8e38f76e2e9649818a936964092f7666~mv2.png/v1/fill/w_61,h_40,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/619d55_8e38f76e2e9649818a936964092f7666~mv2.png)
![Flank steak](https://static.wixstatic.com/media/619d55_0c09542d2742476f9e7ebdf4895d6bf4~mv2.png/v1/crop/x_0,y_4,w_1049,h_723/fill/w_60,h_42,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/619d55_0c09542d2742476f9e7ebdf4895d6bf4~mv2.png)