When the news hands you a horse meat scandal, just add it to your menu.
CONFIRMED: Philadelphia restaurateur Peter McAndrews is planning to serve horse meat.
As Europe continues to reel from news that millions of pounds of "beef" that wound up in supermarkets was actually mislabeled horse meat, one chef across the Atlantic is moving to "wholeheartedly" embrace the concept of serving up steed for dinner. According to Philadelphia FooBooz, chef Peter McAndrews will prominently feature horse meat on the menu at his Italian eatery, Monsu.
An Italian thing
While eating horse is considered taboo in several countries, including the United States, United Kingdom and Ireland, many other nations have a much more accepting take on eating the animals. Horse meat is often described as a sweeter, leaner version of beef. McAndrews notes that Italians have numerous ways of cooking up a horse, telling FooBooz, "In Italian food, a lot of (horse meat) is made into salami or cured meats, and some parts are also good like regular steak would be, just like a cow."
Horse meat in the U.S.
In 2006 the United States enacted a ban on using federal inspectors to examine horses meant for slaughter, according to Grist.org. Because all meat sold in America requires such an inspection, the ban on inspections amounted to a ban on producing and selling horse meat. Five years later, in 2012, the inspection ban was lifted under a Department of Agriculture bill, according to Huffington Post, meaning horses can be legally slaughtered for the meat, once approved by the USDA. Getting approval from the USDA can be difficult, however, and last December the owner of a slaughterhouse in New Mexico sued the federal government, saying his application to slaughter horses has been ignored since the ban was lifted.
Not afraid of protests
Chef McAndrews' equine cuisine plans are not the first time an American restaurant has made headlines with horse recipes. The M. Wells Diner in New York featured horse tartare last year, only to yank it off the menu following a flood of complaints from concerned horse lovers. McAndrews, however, says he will not be daunted by such pleas, and will only take horse off his menu if "it's not doing well. Not because you get letters about it."
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