Horse meat gained widespread acceptance in French cuisine during the later years of the Second French Empire. The high cost of living in Paris prevented many working-class citizens from buying meat such as pork or beef, so in 1866, the French government legalized the eating of horse meat, and the first butcher's shop specializing in horse meat opened in eastern Paris, providing quality meat at lower prices. During the Siege of Paris (1870–1871), horse meat, along with the meat from donkeys and mules, was eaten by anyone who could afford it, partly because of a shortage of fresh meat in the blockaded
Meat source of zinc, vitamin B, selenium, phosphorus, niacin, vitamin B, choline, riboflavin and iron. Several forms of meat are also high in vitamin K. Muscle tissue is very low in carbohydrates and does not contain dietary fiber. While taste quality may vary between meats, the proteins, vitamins, and minerals available from meats are generally consistent. The fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised, including what it was fed, the anatomical part of the body, and the methods of butchering and cooking. Wild animals such