Horse Meat Cuts Chart - Italian Culinary Guide #2256062 (License: Personal Use)

This diagram illustrates the standard butchering zones of a horse, mapped to popular Italian preparations such as Bolognese (shoulder), Lasagne (brisket), and Salami (hind leg). Dashed lines demarcate muscle groups optimized for slow-cooking, grinding, or curing, reflecting regional culinary traditions where horse meat remains a valued protein source.

Used on food blogs, culinary education sites, or butcher shop resources to explain traditional Italian meat preparation; targets users researching heritage recipes, sustainable proteins, or cultural gastronomy.