Horse Meat in the United States: An Overview of Consumption and Controversies

Though horse meat is considered a delicacy in many parts of the world, it is not commonly consumed in the United States. This article explores the reasons behind the low consumption of horse meat in the U.S., its history, and the cultural and economic factors that have influenced the perception of this meat.

Historical Context and Decline in Consumption

After 1957, the consumption of horse meat in the United States began to decline at a rapid rate. Prior to this, it was frequently used as ground meat or stew meat. The reasons for the decline lie in the mechanization of farms, where the transition from horses to tractors reduced the need for working horses. As a result, the number of horses destined for consumption dwindled, with those remaining typically being pets rather than food sources.

In the past, whenever a horse was old, injured, or nearing the end of its working life, its skin was sold, while the rest of the horse was rarely consumed. The last horse I remember eating was about 15 years ago while working in Brazil, where it was a fine dish in a chili stew, and I served it to over a hundred people. In the U.S., horses over 60 years old were often considered unsuitable for food, as they were more commonly sent to rendering plants for use in pet food.

Cultural and Legal Factors

The low demand for horse meat in the U.S. is also linked to cultural traditions and legal restrictions. The old Western cowboy and horse traditions depicted in movies and TV shows may have influenced public perception. Additionally, the U.S. has a strong tradition of beef consumption, which has led to a general aversion to horse meat.

The U.S. has adopted the same stance on horse meat as the British, with France and Italy being notable exceptions. The USDA approved the sale of horse meat for human consumption in 1973 during a beef shortage, but it was never widely accepted. After the beef shortage resolved, horse meat disappeared from retail markets.

Economic and Health Considerations

A major factor in the low consumption of horse meat in the U.S. is the cost of raising horses. Horses require higher quality feed, and they are not as efficient at converting feed into meat compared to ruminants like cattle. Horses need decent hay as well as supplemental feed like oats, corn, or other grains. In contrast, animals like cattle can grow well on a diet of straw alone, making horse meat a less economically viable option.

There has also been a strong political and public opinion campaign against horse meat from the cattle ranchers. This opposition has contributed to the low consumption of horse meat in the U.S., as cattle ranchers have championed the use of cattle for meat consumption over horses.

Conclusion

Overall, the consumption of horse meat in the United States is very low compared to other meats like beef, pork, and lamb. This is due to a combination of historical factors, cultural traditions, economic considerations, and political campaigns. As long as these factors remain, the consumption of horse meat is unlikely to increase significantly in the U.S.

For those interested in learning more about the consumption of horse meat in the U.S., further investigations into the market trends, cultural attitudes, and economic factors that influence meat consumption could be beneficial. Additionally, exploring the potential for increased consumption as attitudes shift and demand for eco-friendly and sustainable meat sources grows could be a pathway to greater acceptance of horse meat in the future.