Can You Buy Horse Meat in America? Safe or Not?

Can I Buy Horse Meat In US?

Horse meat, or chevalier, as its supporters have renamed it, looks like beef, but darker, thicker grain and a yellow fat.

It seems healthy enough, with almost as much omega-3 fatty acids as farmed salmon and twice as much iron as a fillet.

But horse meat has always lurked in the shadow of meat in the United States.

Its supply and demand are irregular, and its regulation is minimal.

The low cost of horse meat and its resemblance to beef makes it easy to sneak into sausages and ground meat. Horse lovers are also arduous and committed opponents of the industry.

Can You Buy Horse Meat in the United States?

Eating a horse in the United States is a taboo. According to the New Food Economic, the three slaughterhouses in the united states with the production of horse meat have been closed.

Horses in the United States can be sold and shipped to other countries, where it is legal to slaughter them for food.

Can You Buy Horse Meat in America

Why was Horse Meat Banned in the United States?

Eating horse meat had been legally confronted at the federal level in the United States. Horse-meat was effectively banned in the United States in 2007 when Congress eliminated funding for federal inspections of horses’ slaughter, but Congress reversed this under Obama in 2011.

America did not need horse meat either.

Dating back to Historical Times

Pilgrims had brought the European ban on eating horse meat, inherited from the pre-Christian tradition. But on the flip side, around 1700, the New World was a place of carnivorous abundance. Even the Civil War caused beef prices to drop, thanks to a surplus of war and new access to western cattle ranges.

Innovations in meat production, from rail transport to packaging plants and refrigeration, further increased the sense of abundance. Periodic increases in the price of meat were never enough to put the horse on the American plate.

Also, horse meat was considered non-American. Nineteenth-century newspapers abound with grim accounts of the emergence of hypophagia in the Old World.

In these narratives, horse meat is the food of poverty, war, social collapse, and revolution, all that the new immigrants had left behind.

But in the 1890s, a new American horsemeat industry emerged, albeit awkwardly.

With the emergence of the electric tram and battery-powered automobile, the era of horse riding as transportation technology was ending.

American entrepreneurs proposed unwanted canning horses for sale in the Old World, paying heavy bonds to guarantee they would not sell their products at home.

However, Europe had higher standards and did not like the intrusion of American meat into its local market.

The United States’ aversion to regulation had caused scares and food poisoning.

When French and German consuls visited a Chicago slaughterhouse suspected of selling sick horses to Europe, opponents tried to smear the United States Secretary of Agriculture, who had previously intervened.

By 1896, the fledgling vacillated industry: Belgium banned American horse meat.

It was rumored that Chicagoans were eating chevalier unaware, and the price of horses had fallen.