Kazy is a Kazakh horse sausage that is also prepared in other Central Asian countries such as Uzbekistan and Kyrgyzstan. Traditionally, the sausage is made with meat and fat taken from the ribs. It is usually seasoned with garlic, pepper, and salt before being stuffed into natural casings.

The sausage can be sold raw or lightly smoked, and before consumption, it is usually boiled and served sliced. Although it is mostly enjoyed as an appetizer, kazy can also be incorporated into various dishes.

Zhaya is a traditional Kazakh meat delicacy made with horse meat. This specialty uses meat obtained from the animal’s hip (usually the upper muscular section covered with fat) and hind leg, which is salted, dried, and smoked. Typically, the finished product is boiled about two hours before consumption, and usually, it is served sliced with greens sprinkled on top.

Zhaya is mostly enjoyed as a cold appetizer alongside other horse meat specialties, although it can also be added to various dishes such as salads.

Beshbarmak is probably the most popular Kazakh dish. The name of the dish can be translated as five fingers, referring to the nomadic tribes who lived in Central Asia and would eat the dish with their hands. Cooked horse, mutton, beef, or a combination of those three types of meat are served along traditionally prepared thin pasta squares.

The dish is then combined with a flavorful sauce made with meat broth, onions, salt, and pepper, and the finished meal is typically paired with a bowl of meat broth on the side. Nowadays, there are numerous versions of beshbarmak, and the event of consuming the dish is often ritualized - different parts of meat are served to people based on their gender, rank, and age in the social structure.