OUR HORSE
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.
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 ).
Garlic and herbs are perfect seasonings to prepare horse meat.
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, possible thanks to its high number of glycogens.
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. 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.
TENDER AND LEAN
Horse flesh gives a natural impression of being tenderized. It is righlty regard as the 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.
