A - filet:
* Has few stressed muscles and therefore the best piece of the horse
B - Hind Quarters:
* is completely almost without fat
C - overhead panel
* is tender, juicy meat (in particular overhead panel of Ponys)
D - Semer and Semerrolle:
* meat to bar-b-que
E - front backs:
* steak meat
F - hochrippe:
* meat to bar-b-que and perfect for Gulasch
G - chest:
* ideal for sour roast
H - nose (elbow):
J - front leg meat:
I - belly rags,
K - rear leg meat,
L - necks,
M - head:
These are processing meats , e.g. for the production of
o Salami, crack sausage
o Cooked sausage
o special horse sausage (similar to basic sausage, but more larger and leaner)
o Basic sausage, bratwurst, Viennese...
* During the production of sausage products something pig fat is usually added, since horse fat does not possess sufficient cohesion, in order to hold the sausage together later.
