>>And, a question for Hans and other people in Europe, could you tell us a
>>little bit about horse meat?
>
>But no one brings up horses for the meat, so the meat is usually from old
>racing horses and not very tender. (We have the same with swedish beef,
>it is mostly from ex milk cows.)

In France , horses are raised specifically for meats. I used to raise them
myself in the pyrenees.
it is the best quality meat available in France because they are free range.
but now with the european market .things change. they are sent at 6 months
in Italy to get big ( i don't know how they feed them there ). Horse meat is
way leaner than beef anyway. There was before the supermarket era ,
specialised in horse meat butcher shop in every village. The demand in horse
meat in France is still important because there is importation of reformed
spanish horses to fulfill the market. I used to buy some from there because
they were in general well trained horses that we could still use for
riding.( they were young ones too).
jean-claude
>
>- Hans