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.
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.
