Basic Characteristics The taste of horse meat is specific, with a slightly sweet note and a bit reminiscent of beef. The texture of the meat is dense, fibrous, and rather tough. The color is dark, reddish-blue. An unpleasant, sharp smell is most often found in the meat of old animals or working horses. Age Dependency The meat of young colts is soft, light, and almost without any foreign smells. Its taste is closer to tender veal. Old meat often smells like sweat, so it is mainly used for making sausages. Culinary Features Due to its dryness and toughness, horse meat is rarely cooked as steaks. The best methods are stewing and marinating. Long-term thermal processing makes the meat softer and reveals its taste. Also, horse meat is widely used for making sausages, smoked meats, and minced meat. Comparison with Other Types Boiled horse meat resembles lean beef, but differs in its slightly sweet taste and the absence of fat layers. In terms of fibrous structure, it resembles the meat of wild animals, such as deer or elk.