Horse meat

Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein.

Etymology

The word for "horse" in the early Indo-European languages is *h₁réǵs. It derives from Proto-Indo-European *h₁réǵs and is cognate with Old Irish réc, Greek ἵππος (hippos), Latin equus, Lithuanian ašvà and Mycenaean Greek i-qo.

Culinary traditions

Horse meat forms a significant part of the culinary traditions of many countries, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses a year.

Kazakhstan and Kyrgyzstan

In Kazakhstan and Kyrgyzstan, horse meat is a large part of the diet, due mainly to the nomadic roots of the population. Some of the dishes include sausages and a delicacy known as beshbarmak.

Related terms

• Beshbarmak: A national dish of Kazakhstan and Kyrgyzstan, traditionally made with boiled meat (often horse meat), served over pasta.
• Sausages: A food usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavorings.

See also

• List of horse breeds
• Horse slaughter
• Horse meat in the United Kingdom

References

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