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Largest eaters of horsemeat in the U. S. are dogs, who get it chiefly in a can called Ken-L-Ration. Tastiest cuts for human consumption are the tenderloin, tongue, liver and hindquarters. Experts consider that if horses were bred like cattle the slight toughness of horsemeat, which is not so tough as venison, would be readily overcome. While not admitting ever to have cooked horsemeat, Brooklyn's Pratt Institute declared last week that the tender cuts should be broiled like beef. Less tender cuts, meat for the poorest of the poor, should be scored, pounded and marinated in oil & vinegar, pot-roasted or as a last resort hamburged.