Ten equine carcasses from creole horses were used, distributed by sex: 5 females and 5 males. Animals were identified with a mark in their posterior limbs using indelible ink in order to follow the carcass up to the butchery. Each cut was weighed in order to characterize the shrinkage percentage and carcass yield. Samples of the Longissimus dorsi muscle at the level of the tenth rib were taken at the butchery in order to carry out a proximal chemical analysis. The average percentage of protein was 18.6, which turned out to be 7.5% lower than the one reported by others authors. In adult animals gaskins, shoulder blades, ribs and flanks (spare meat for fillets) corresponded to 30.0, 21.3, 31.2 and 16.5%, respectively, of the total carcass. In young animals gaskins represented 29.5%, shoulder blades 19.6%, ribs 31.3% and flanks, 12.5% of the total carcass. We conclude that horse meat can be an excellent alternative for consumption for its high content in proteins and low levels of fat. It is also worth mentioning the higher losses for shrinkage due to the high content of humidity as well as the characterization of the yield at cutting.