Sir, – Like-for-like, a cut of horsemeat is as safe, tender, and nutritious as the corresponding cut in beef.
To most palates it will seem slightly more bland, but to most pockets it will be five times cheaper. What are we waiting for? Perhaps a linguistic tweak? Just as cow turned into beef (boeuf), sheep to mutton (mouton), and pig to pork (porc), so some bright entrepreneur will soon be opening shop as a cheval butcher? – Yours, etc,
A chara, – If we’re all eating horse, where has all the beef gone? – Is mise,