Horse meat

Since horse meat is lean and delicate, Maison Allaert strongly recommends very quick cooking, known as "searing" in a very hot pan to sear the surface while keeping the center blue or bloody, because cooking for too long would irreparably harden the fibers.

Although visually similar to beef, the horse meat we have selected is distinguished by a finer, more melting texture, as well as a slightly sweeter, milder flavor due to its natural glycogen content, making it a very delicate meat.

Our artisan butchers often recommend this meat for its remarkable dietary virtues, as it is extremely rich in heme iron (very easily assimilated by the body) and protein, while being one of the red meats lowest in fat (less than 5% lipids).

Absolutely, horse meat is even one of the best meats for tartare thanks to its natural tenderness and low fat content, provided that you use meat of impeccable freshness like that prepared fresh by Maison Allaert and consume it on the same day as the reception.

For a tender and tasty roast, we select prime cuts such as the sirloin or rump steak, which we take care to bard (surround with fat) in order to protect the meat from drying out during oven cooking, which must remain short and moderate to serve the meat rare.

Horse meat contains a lot of myoglobin (the red pigment of muscle), which makes it very sensitive to oxidation when exposed to air; it is therefore normal for it to darken quickly after cutting, which is why we advise you to keep it in its original packaging in the coldest part of the fridge and to consume it quickly.