Kangaroo meat was legalised for human consumption in South Australia in 1980. In New South Wales, Queensland, and Victoria it could only be sold as pet food until 1993. Kangaroo was once limited in availability, although consumption in Australia is becoming more widespread.
You can find kangaroo meat only in Australia, cooked in classic Aussie style. You can buy kangaroo steaks, sausages, burgers, and much more, or try authentic dishes made from kangaroo meat at any Sydney restaurant. If you are planning for the latter you can surely visit Sydney restaurants to try it.
In 1971 California banned the importation of kangaroo products, based on concerns about declining populations in Australian landscapes.
Four states – NSW, Queensland, South Australia and Western Australia – allow commercial harvest. In 2018 the quota was set at 15%, or 6.9 million kangaroos of a total 46.1 million, but the actual take was 1.5 million, or 3%.
Discerning carnivorous consumers have learned that wallaby is not only lean and delicious, but also an ethically responsible choice. Tasmania is the only state of Australia in which it is legal to harvest wallaby, and its high-quality meat is exported to restaurants across the country and the world.
In Australia, we most commonly eat the meat from cattle, sheep, chicken and pig. Many people also eat rabbit, deer, kangaroo, goat or birds such as duck.
Keep in mind, game meat is largely only allowed to be hunted with approval. For example, certain states and territories may add or remove animals (such as deer) from their list of approved game meats, which means approved hunters may hunt them (usually also with approval from the land owners).
It was always eaten by aboriginal Australians, for whom the succulent tail, roasted in a pitful of embers, is a particular delicacy. The early European settlers ate kangaroo out of necessity, and many eventually came to enjoy a red meat that didn't really taste so different from venison, hare or beef.
It is best to serve kangaroo fillets and steaks medium rare, due to its low fat content, it can dry out if overcooked. However, kangaroo mince, sausages, burgers and meatballs must be cooked thoroughly, just like other mince/processed meat products.
Kangaroo is a lean meat with less than 2% fat, making it a healthier red meat option. It is also high in protein, essential B vitamins, minerals such as zinc, iron and omega 3 fats and omega 6 fatty acids. Compared to beef, kangaroo contains double the amount of iron and triple that of chicken and pork.
Kangaroos played an important role in the survival of Australia's indigenous peoples. The animal was hunted for tens of thousands of years, for both meat and skins, and when Europeans arrived in the late 18th century, they also depended on its meat for survival.
Pate, pork crackling and other processed meat products have been slapped with a wide-reaching import ban in an effort to keep foot and mouth disease out of the country.
Koalas, like the platypus and echidna, are a protected native Australian animal, and harming or killing them could bring you a hefty fine or time in jail. So no, you can't eat koalas.
Buy K-Roo Kangaroo Steak approx. 520g | Coles.
Kangaroo is a 100% natural lean meat that is sustainably and ethically sourced from the open ranges of Australia.
Prepare the barbecue for direct cooking over high heat (230°C to 290°C). Brush the cooking grills clean. Grill the kangaroo fillets over direct high heat for 4 minutes on each side, or until seared and caramelised.
Cooking kangaroo at home is much like cooking the perfect steak, as it is best served medium rare. That said, it's a fantastic centre to any meat dish, such as burgers, sausages, casseroles, and meatballs.
But Kelly says if you're already eating red meat, then you need to consider the welfare issues surrounding lamb and beef. "Kangaroo harvesting is probably the most humane way there is of producing red meat," he says. "They are harvested in their natural environment and they are not put under stress by man in any way.
What Does Kangaroo Taste Like? Kangaroo meat is uniquely lean with a rich and robust flavor, comparable to game. Foodies love it for its bold and earthy flavors whilst still being low in fat yet high in iron and zinc. It has a stronger flavor than beef or lamb and is similar in lean-ness to chicken or rabbit.
STATUS IN THE WILD. Before white settlement, Koalas were hunted by Aboriginal Australians for food. They were also regarded as totems by some tribes. Widespread clearing of their forest habitat did not occur, and there was probably no threat to their survival as a species.
Emus and wombats are other possibilities, as they contain readily accessible meat and associated fat. Freshwater shellfish are another alternative, although salinity and the introduction of locks and weirs along our major rivers has altered the distribution of many of these molluscs.
According to estimates, there are at least twice as many kangaroos in Australia as inhabitants – which would be a total of 50 million animals. While the country is certainly big enough, Australians' relationship with their national animal is one of the love-hate variety.
Horse meat is commonly eaten in many countries in Europe and Asia. It is not a generally available food in some English-speaking countries such as the United Kingdom, South Africa, Australia, Ireland, the United States, and English Canada.
For decades, the sale of feral deer meat for human consumption was banned in NSW and Victoria. However, changes to hunting and food regulations over the past few years means chefs are increasingly putting wild venison on the menu.
If the deer appears injured, sick, underweight, infected, has a dull coat or exhibits unusual posture or behaviour you should not consume it. If you have any doubt at all, do not eat the deer. Please report diseased deer to the Wildlife Health Australia coordinator as detailed in the 'More information' section.