My friend Anton loved his horse meat in college. In our cafeteria at the University of Geneva, across the street from the famous Le Dorian, you had to specify whether you wanted a beef or a horse steak. The latter always looked juicier, less fatty and had generally a much more pronounced red color. It was also local-grown in some small horse farm in neighboring France and cost one franc less for a more sizeable piece.
Why did I refuse to eat horse steak? One man has dedicated an entire blog to the exploration of this question. For me, there was something strong in a distant childhood memory about horses and I couldn’t get myself to think of a horse as tenderloin. For our guest, this issue seems mostly cultural. On his blog, Weird Meat, you will find the author eating rat, cockroach and even camel penis. Please welcome Michael Ohlsson.
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