questionswould you like a little marinara sauce with your…


Neigh, but thanks anyway.


The big issue with this is that the meat isn't properly labeled as horse meat. Horse is eaten all over Europe but people want to know what they're eating and rightly so. In fact, I was at a market last year that was full of donkey sausage along with all the rest. Who wants to eat a donkey?


All our horses are 100% horse-fed for that double-horse, juiced-in goodness.


I'm not really sure why I shouldn't want to eat a horse or a donkey as opposed to a cow, a pig, or a chicken. I think it's funny that in America we mock people from India for not eating 'sacred cows' but are appalled at the notion of eating a horse. Lighten up guys, we're all gonna die and get eaten by something.


@jrpigman: Because there is no possible way a donkey tastes good. None. If it did taste good you'd see it in restaurants like you see horses, cows, pigs, boar, deer and chickens.

@stile99: Horse Pepsi or Horse Coke?


@zuiquan: I disagree. The reason we're not currently eating donkey or horse meat is because they have more value as a farm or work animal. That means the only way you're going to obtain one for food is if it died of natural causes. No one wants to eat a decrepit animal.

I'm sure horse meat would be quite tasty. Same goes for donkey. Society has deemed it taboo because of their affection for horses and the association of donkeys being stupid. Besides, horses and donkeys are a hell of a lot cleaner than cows or pigs. Pigs literally roll around in their own feces. Cows will crap in the water they're drinking from (while drinking it) and chickens will eat anything.

Personally, I'm not offended by the idea or eating horses. Just don't pretend it's beef and pass the A1 Sauce.


@capguncowboy: In further support of your point, older animals may never make it into the food chain for several reasons. Market prices favor continued farm use unless they're bred and raised specifically for sale. The profit margin falls dramatically the longer they are kept & fed. Quick to market = best profit.

Fitness: Cows that are too old or sick are referred to as downers. Good meat packers will not use downers for consumption by humans or as protein feed. They weed these out early by setting age, health and weight limits for acceptable animals.

Quality: Some cattle come to market as dairy herds are thinned or as brood cows reach the end of their calf bearing years. These cows may be tougher and leaner, bringing a lower price. That may mean that it is not economical to even take them to market. They may be used for personal/local consumption.

Chickens are another example, layers never make it to market. Too tough. Super market chicken is usually less than 10 weeks old.


@capguncowboy: Horse meat tastes sweet, so not the greatest, unless you like sweet meat. Horse fat is excellent for frying though. Donkeys aren't good because they're generally very tough which is why they grind them up into sausage. Because you can make anything into a sausage and it will be edible. Sort of.