“Horse meat is often described as tender, lean, slightly sweet to the taste, and somewhere between grass-fed beef and really good elk or venison in taste…It is prized by mothers as baby food in places like Italy and Japan, and especially sought after by athletes as a lean, high-protein, red meat perfect for building body condition.”
So proclaims Sue Wallis, chairman of the International Equine Business Association and CEO of Unified Equine, whose plans to open a slaughter plant in Rockville, MO, feature heavy promotion of horse meat as “safe, nutritious and delicious” (including a Facebook horse meat recipe page)—all while sidestepping one of horse meat’s less appetizing virtues as a foodie experience: Cancer
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