This study aimed to determine the fatty acid and composition and cholesterol concentration of horsemeat, and to evaluate its taste acceptability by the Brazilian population. Horsemeat samples were obtained from a Paraná State slaughterhouse. The chemical composition revealed a low lipid and high protein content. The concentrations of the nutritionally important fatty acids, arachidonic acid and eicosapentaenoic acid were 2.97% and 0.43%, respectively. The polyunsaturated fatty acid/saturated fatty acid ratio was 0.97, which is within the recommended range. The cholesterol concentration of 40.5 mg/100 g is lower than that of other meat such as chicken, beef, mutton and pork. The sensory evaluation revealed excellent acceptability.