A Direct Answer to a Curious Question
To get straight to the point, what is horse meat called? In the culinary world, especially within English-speaking contexts, horse meat is most often referred to as chevaline. This term, derived from the French word for horse, “cheval,” lends a more gastronomic and palatable air to the meat, similar to how we use “pork” for pig meat or “beef” for cow meat. However, in many parts of the world and in more direct contexts, it is simply called horse meat.
But the story of what horse meat is called doesn’t end there. The name for this particular type of meat is fascinatingly complex, deeply intertwined with culture, history, language, and culinary tradition. This article will journey beyond the simple answer, exploring the various names for horse meat across the globe, uncovering the reasons behind these names, and examining the cultural significance that shapes what we call the food on our plate. From the gourmet kitchens of France to the traditional feasts of Central Asia, the terminology tells a rich and compelling story.
The Primary Culinary Term: Chevaline
When you encounter horse meat on a high-end menu or at a specialty butcher shop in North America or the United Kingdom, the term you’ll most likely see is “chevaline.” This is the go-to culinary term, designed to elevate the food and distance it from the living animal.
The French Connection: A Linguistic Pattern
The origin of “chevaline” is quite simple: it comes directly from French.
- Cheval: The French word for “horse.”
- -ine: A common suffix in both French and English that means “of or pertaining to.”
So, “chevaline” literally means “of or pertaining to the horse.” This linguistic borrowing is part of a well-established pattern in the English language that began with the Norman Conquest of England in 1066. The French-speaking ruling class introduced their words for the prepared meats they were served, while the Anglo-Saxon peasants who raised the animals kept their Germanic words for the live creatures.
This is why we have:
Cow (Anglo-Saxon) → Beef (from the French boeuf)
Pig (Anglo-Saxon) → Pork (from the French porc)
Sheep (Anglo-Saxon) → Mutton (from the French mouton)
Deer (Anglo-Saxon) → Venison (from the French venaison, meaning “meat of a hunted animal”)
Following this pattern, it’s only natural that when English-speaking chefs or foodies need a refined term for horse meat, they turn to the French “cheval.” The use of “chevaline” instantly places the meat in a gourmet category, suggesting a European culinary sensibility and moving it away from the cultural taboo that often surrounds it in the Anglo-American world.
The Direct Term: Horse Meat
While “chevaline” is the culinary euphemism, the most widely understood and direct term is, of course, “horse meat” (or “horsemeat”). This straightforward label is used in news reports, legal regulations, and everyday conversation, particularly in cultures where its consumption is either normalized or, conversely, highly controversial.
The very fact that English lacks a single, common alternative word for horse meat—unlike beef or pork—speaks volumes about its cultural status. For much of modern history in the United States, the UK, and Australia, the horse has been primarily viewed as a companion, a work animal, or a sporting creature. It was not typically raised for food, so there was no societal pressure to develop a more palatable term for its meat. When it was consumed, often out of necessity during times of war or poverty, there was little need for a fancy name. Therefore, the direct, unadorned term “horse meat” stuck.
A Global Tour of Terminology: What Horse Meat is Called Around the World
The fascinating thing about food language is how it reflects local culture and history. Horse meat is consumed in many countries, and each has its own unique terminology and culinary traditions associated with it. Exploring these names gives us a much richer understanding of the topic.
To make this clearer, let’s look at a table of what horse meat is called in various key regions where it is consumed.
| Country/Region | Local Name(s) for Horse Meat | Notes & Cultural Context |
|---|---|---|
| France | Viande de cheval, Cheval | France has a long and established history of hippophagy (horse-eating). You can still find specialized butcher shops called boucheries chevalines dedicated solely to selling horse meat. |
| Italy | Carne di cavallo | Highly popular in certain regions like Veneto, Lombardy, Apulia, and Sicily. It’s a key ingredient in dishes like pastissada de caval (a slow-cooked horse stew) and sfilacci di cavallo (thin, dried shreds of horse meat). |
| Japan | Sakura niku (桜肉) | This beautifully poetic name means “cherry blossom meat,” likely due to the meat’s vibrant pinkish-red color. It is considered a delicacy and is famously served raw as basashi (馬刺し), a type of sashimi, often with grated ginger and soy sauce. |
| Central Asia (e.g., Kazakhstan, Kyrgyzstan) | Kazy, Qazy, Et (general term for meat) | In these traditionally nomadic cultures, the horse is a vital animal, and its meat is a celebrated staple. Kazy is a highly prized traditional sausage made from horse rib meat and fat, often served at festivals and special occasions. |
| Spain | Carne de caballo | Consumption is less common than in France or Italy but is present in some regions. A notable product is cecina de caballo, a type of salt-cured, smoked, and air-dried horse meat similar to ham. |
| Belgium & Netherlands | Paardenvlees (Dutch), Viande de cheval (French) | Horse meat is commonly found in sausages (paardenworst) and as a smoked, cured cold cut called paardenrookvlees, which is sliced thinly and served on bread. |
| Germany | Pferdefleisch | While not widely popular, it has a regional foothold. The famous German pot roast, Sauerbraten, can traditionally be made with horse meat in the Rhineland region (Rheinischer Sauerbraten). |
| Iceland | Hrossakjöt | Horse meat has been part of the Icelandic diet for centuries and is consumed in steaks, goulash, or as a ground meat. There is little to no taboo associated with it. |
Diving Deeper into the Names
Sakura Niku: The Cherry Blossom Meat of Japan
Perhaps the most evocative name for horse meat is Japan’s sakura niku. The comparison to cherry blossoms, a deeply symbolic flower in Japanese culture representing beauty and impermanence, instantly elevates the meat to the status of a delicacy. It’s not just food; it’s an experience. This name is thought to have originated for one of two reasons:
- Color: Freshly cut horse meat has a bright, pinkish-red hue that resembles the color of cherry blossoms.
- Season: Some theories suggest the name comes from the Edo period, when eating meat from four-legged animals was officially restricted. The names of flowers were used as code words, and “sakura” might have been the code for horse.
Regardless of its origin, the name sakura niku beautifully illustrates how language can transform perception. It’s a term of appreciation, not a mere label.
Kazy: A Food of Celebration
In Central Asia, where nomadic traditions run deep, the horse has always been more than a beast of burden—it’s a symbol of wealth, freedom, and sustenance. Here, horse meat isn’t hidden behind a euphemism; it’s celebrated. Kazy (or qazy) is not just “horse sausage”; it’s a revered national dish in Kazakhstan and Kyrgyzstan. It is a fundamental part of the culture, showing that the name of a food is directly linked to its role in society. There is no taboo to overcome, so there is no need for a word like “chevaline.”
Why Do We Have Different Names for Meat Anyway? The Psychology of Language
The question “what is horse meat called” taps into a broader linguistic phenomenon known as linguistic distancing. We often use euphemisms for food to create a psychological distance between the meal on our plate and the living animal it came from.
- It can feel more comfortable to order “escargots” than “cooked snails.”
- “Calamari” sounds more appealing to many than “fried squid.”
- And, for many, “beef” is far more palatable than “cow flesh.”
“Chevaline” serves this exact purpose. The horse holds a special, often sentimental, place in many Western cultures. It’s the noble steed from fairy tales, a trusted partner in work and sport, and a companion animal. The idea of eating a horse can feel like a betrayal of this bond. “Chevaline” helps to bypass this emotional block by sanitizing the concept, making it sound foreign, sophisticated, and, ultimately, less like the animal we know.
The Taboo Factor in the Anglo-American World
To fully understand why “chevaline” is needed as an alternative to “horse meat” in English, one must acknowledge the deep-seated taboo against it. This aversion has several historical roots:
- Religious Prohibition: In 732 AD, Pope Gregory III declared the consumption of horse meat a “pagan practice” and banned it. While his primary goal was likely to stop Germanic tribes from performing pre-battle rituals involving horse sacrifice, the prohibition stuck and spread with Christianity.
- The Horse’s Role: For centuries, horses were far too valuable as transportation and agricultural labor to be considered for food. Eating a horse would be like dismantling a valuable piece of farm equipment today.
- Association with Hardship: In the 20th century, horse meat became associated with desperation—eaten during the World Wars and the Great Depression when other meats were scarce. This cemented its reputation as a “poor person’s food.”
These factors combined to ensure that horse meat never entered the mainstream culinary tradition of countries like the US and UK. Consequently, the blunt term “horse meat” remained, carrying with it all of this negative cultural baggage.
Conclusion: A Name is More Than Just a Word
So, what is horse meat called? While the simple answers are chevaline for the chef and horse meat for the layman, the true answer is far more nuanced. The name for horse meat is a mirror reflecting a culture’s history, values, and relationship with the animal itself.
In cultures where the horse is primarily a companion, a euphemism like “chevaline” is often necessary to make its meat palatable. In places where it is a long-standing part of the diet, a direct name like Italy’s carne di cavallo is used with pride. And in cultures where it is a celebrated delicacy, a poetic name like Japan’s sakura niku can elevate it to a form of art.
Ultimately, the language we use for our food does more than just identify it. It shapes our perceptions, reveals our hidden biases, and tells a profound story about who we are. The next time you hear a specific term for any food, it might just be worth asking what story that name is trying to tell.