Horse flesh is still seldom consumed. However, the horse meat industry, like other meat industries, benefits from continuous traceability from breeding to slaughtering, which is based on each horse's unique electronic identity. Meat quality and safety are ensured by a slew of regulatory and control systems. Horse meat is uncommonly consumed because it is difficult to "eat" man's most beautiful conquest. Horse meat is divided into two categories: red meat from cull horses and pink meat from the breeding of draft horses. It is then pink-colored flesh from young horses under the age of two. Horse meat has the same level of traceability as bovine meat. Each animal, whether born in France or imported, has a unique identity number. Veterinary services conduct many health tests from breeding through consumption, allowing us to offer products of unquestionable quality. During breeding, the identification and eradication of infections (tuberculosis, brucellosis), medication control, and the absence of forbidden items (meat flour and 'Os FVO, banned since 1990), and feed quality are all prioritized. The animal's slaughter is likewise controlled. Each piece of meat is recognized and inspected again to ensure there are no hazardous residues. Horse flesh is high in protein, averaging around 20 grams per 100 grams. These are animal-derived proteins that provide necessary amino acids that the human body cannot produce. A 100-gram serving of horse meat provides more than 30% of an adult woman's required protein intake. Horse flesh not only has a low lipid content (2–4%), but it also has an intriguing fatty acid composition: it contains 60–70% unsaturated fatty acids, some of which cannot be produced by the body. (linoleic acid and alpha linolenic acid), which appear to play a function in cardiovascular disease prevention. Horse meat has a nutritional advantage over other meats in that it provides carbs. Indeed, it is a meat that contains up to three times the amount of glycogen found in beef. Horse flesh contains 4 to 5 milligrams of iron per 100 grams. Its bright red hue is due to its high iron concentration. This heme-derived iron is easily digested by the body. Other minerals (zinc and selenium) and vitamins are also present (B3, B6 and B12). According to a study published in the American Journal of Clinical Nutrition in June 2011, eating 100 grams of red meat per day raises the risk of diabetes by 19 percent. The chance of colon cancer recurrence is double if you consume too much meat (JAMA August 2007). As a result, we may recommend that you eat no more than 5 servings of meat every week without harming your health. As in a Cretan diet, horse meat should be limited to 1 or 2 meals per month.