Posted by (+9981) 4 years ago
The Troubled History of Horse Meat in America
The White House wants to reinstate the sale of horses for slaughter, but eating horse meat has always been politically treacherous.
President Donald Trump wants to cut a budget the Bureau of Land Management uses to care for wild horses. Instead of paying to feed them, he has proposed lifting restrictions preventing the sale of American mustangs to horse meat dealers who supply Canadian and Mexican slaughterhouses.
Horse meat, or chevaline, as its supporters have rebranded it, looks like beef, but darker, with coarser grain and yellow fat. It seems healthy enough, boasting almost as much omega-3 fatty acids as farmed salmon and twice as much iron as steak. But horse meat has always lurked in the shadow of beef in the United States. Its supply and demand are irregular, and its regulation is minimal. Horse meat’s cheapness and resemblance to beef make it easy to sneak into sausages and ground meat. Horse lovers are committed and formidable opponents of the industry, too.
The management of wild horse herds is a complex issue, which might create difficulty for Trump. Horse meat has a long history of causing problems for American politicians.
Horses originated in North America. They departed for Eurasia when the climate cooled in the Pleistocene, only to return thousands of years later with the conquistadors. Horses became a taboo meat in the ancient Middle East, possibly because they were associated with companionship, royalty, and war. The Book of Leviticus rules out eating horse, and in 732 Pope Gregory III instructed his subjects to stop eating horse because it was an “impure and detestable” pagan meat. As butchers formed guilds, they too strengthened the distinction between their work and that of the knacker, who broke down old horses into unclean meat and parts. By the 16th century, hippophagy — the practice of eating horse meat — had become a capital offense in France.
However, a combination of Enlightenment rationalism, the Napoleonic Wars, and a rising population of urban working horses led European nations to experiment with horse meat in the 19th century. Gradually, the taboo fell. Horses were killed in specialist abattoirs, and their meat was sold in separate butcher shops, where it remained marginalized. Britain alone rejected hippophagy, perhaps because it could source adequate red meat from its empire.
America also needed no horse meat. For one part, the Pilgrims had brought the European prohibition on eating horse flesh, inherited from the pre-Christian tradition. But for another, by the 1700s the New World was a place of carnivorous abundance. Even the Civil War caused beef prices to fall, thanks to a wartime surplus and new access to Western cattle ranges. Innovations in meat production, from transport by rail to packing plants and refrigeration, further increased the sense of plenty. Periodic rises in the price of beef were never enough to put horse on the American plate.
Besides, horse meat was considered un-American. Nineteenth-century newspapers abound with ghoulish accounts of the rise of hippophagy in the Old World. In these narratives, horse meat is the food of poverty, war, social breakdown, and revolution—everything new migrants had left behind. Nihilists share horse carcasses in Russia; wretched Frenchmen gnaw on cab horses in besieged Paris; poor Berliners slurp on horse soup.
...
Read More: https://www.theatlantic.c...eat/529665
The White House wants to reinstate the sale of horses for slaughter, but eating horse meat has always been politically treacherous.
President Donald Trump wants to cut a budget the Bureau of Land Management uses to care for wild horses. Instead of paying to feed them, he has proposed lifting restrictions preventing the sale of American mustangs to horse meat dealers who supply Canadian and Mexican slaughterhouses.
Horse meat, or chevaline, as its supporters have rebranded it, looks like beef, but darker, with coarser grain and yellow fat. It seems healthy enough, boasting almost as much omega-3 fatty acids as farmed salmon and twice as much iron as steak. But horse meat has always lurked in the shadow of beef in the United States. Its supply and demand are irregular, and its regulation is minimal. Horse meat’s cheapness and resemblance to beef make it easy to sneak into sausages and ground meat. Horse lovers are committed and formidable opponents of the industry, too.
The management of wild horse herds is a complex issue, which might create difficulty for Trump. Horse meat has a long history of causing problems for American politicians.
...
Horses originated in North America. They departed for Eurasia when the climate cooled in the Pleistocene, only to return thousands of years later with the conquistadors. Horses became a taboo meat in the ancient Middle East, possibly because they were associated with companionship, royalty, and war. The Book of Leviticus rules out eating horse, and in 732 Pope Gregory III instructed his subjects to stop eating horse because it was an “impure and detestable” pagan meat. As butchers formed guilds, they too strengthened the distinction between their work and that of the knacker, who broke down old horses into unclean meat and parts. By the 16th century, hippophagy — the practice of eating horse meat — had become a capital offense in France.
However, a combination of Enlightenment rationalism, the Napoleonic Wars, and a rising population of urban working horses led European nations to experiment with horse meat in the 19th century. Gradually, the taboo fell. Horses were killed in specialist abattoirs, and their meat was sold in separate butcher shops, where it remained marginalized. Britain alone rejected hippophagy, perhaps because it could source adequate red meat from its empire.
America also needed no horse meat. For one part, the Pilgrims had brought the European prohibition on eating horse flesh, inherited from the pre-Christian tradition. But for another, by the 1700s the New World was a place of carnivorous abundance. Even the Civil War caused beef prices to fall, thanks to a wartime surplus and new access to Western cattle ranges. Innovations in meat production, from transport by rail to packing plants and refrigeration, further increased the sense of plenty. Periodic rises in the price of beef were never enough to put horse on the American plate.
Besides, horse meat was considered un-American. Nineteenth-century newspapers abound with ghoulish accounts of the rise of hippophagy in the Old World. In these narratives, horse meat is the food of poverty, war, social breakdown, and revolution—everything new migrants had left behind. Nihilists share horse carcasses in Russia; wretched Frenchmen gnaw on cab horses in besieged Paris; poor Berliners slurp on horse soup.
...
Read More: https://www.theatlantic.c...eat/529665
