It certainly is! Kangaroo meat is super lean with less than 2% fat. Even more importantly, it's low in undesirable saturated fats. This lean red meat is a good source of high-quality protein, iron and zinc.
Absolutely! 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.
Kangaroo meat is harvested (i.e. taken from the wild) and not farmed. At the Australian Institute of Food Safety, we recommend that kangaroo meat is always cooked thoroughly before eating and should never be eaten raw.
When you eat kangaroo meat steak at a restaurant it is a brown like cow steak. It becomes darker the longer it is cooked but also will be different colours depending on subspecies.
Spoiled meat will have a distinct, pungent smell that will make your face scrunch up. Texture – In addition to an unpleasant scent, spoiled meats can be sticky or slimy to the touch. Color – Rotten meats will also undergo a slight change in color.
The good news is, even if there's a color change, the meat or poultry is still perfectly fine to eat if stored properly in the refrigerator or freezer and consumed within a safe period of time (up to two days for ground meat and five days for other cuts).
If you don't yet see film on your steak, but it has a strange color, like more brown, yellow, or green than the bright, purplish red meat color it should have, you might also have spoiled beef.
The Australian red meat industry encompasses the production and processing of beef cattle, sheep, goats and buffalo, for export and domestic consumption. Beef cattle and sheep are the dominant industries.
Red kangaroos have much longer bodies than grey kangaroos. Moreover, body weight of a red kangaroo is more than as twice as grey kangaroos. Red kangaroo has a wider home range covering all the states of Australian mainland, while Eastern grey kangaroo is a restricted species to the Eastern parts of the country.
Quick & Easy Cooking Instructions
Heat frying pan or barbecue to medium-high. Cook for 4–5 minutes on each side for a medium-rare finish, or to your liking. Rest for 10 minutes under foil before serving. Use as a guide only as size of meat and cooking appliances may vary.
With less than 2% fat, kangaroo is one of the healthiest meat choices you can make. And the fats that are there are the ones we want – beneficial unsaturated fats, including monounsaturated and polyunsaturated fats.
Use or freeze leftovers within two to three days.
Many Australian supermarkets now stock various cuts of kangaroo including fillets, steaks, minced meat and 'Kanga Bangas' (Kangaroo sausages). Many Australian restaurants serve Kangaroo meat. Kangaroo meat has been exported since 1959.
"People think of kangaroos being hit by cars," she says, "and lying on dusty roads in the baking sun." Animal rights activists have also stirred up anxiety about killing female kangaroos that might have joeys (baby kangaroos) in their pouches. So more than 70% of the meat is exported, mainly to Russia.
In 1974 the (then) three commercially shot kangaroo species were listed as threatened on the US Endangered Species Act. [1] The US Fish and Wildlife Service banned the importation of those species in the same year.
Red meat refers to beef, veal, lamb, mutton, pork, goat and venison. It does not include chicken, turkey, goose, duck, game and rabbit. Processed meat refers to any meat that has been preserved by smoking, curing, salting or using preservatives.
Culinary Classification of Red Meat
This includes beef, horse, mutton, venison, boar, and hare. While young mammal meat including rabbit, veal, and lamb may be considered white meat along with poultry and fish.
It is best to serve kangaroo fillets and steaks medium rare, due to its low fat content, it can dry out if overcooked.
That's not to say that kangaroo meat doesn't have risks. Researchers found that kangaroo meat contains a high amount of L-carnitine, a red meat compound that can encourage arterial plaque leading to heart disease, strokes, and heart attacks.
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.
However, steak that's been in the refrigerator for several days may also turn grey, indicating that it may have been exposed to more oxygen in the refrigerator. Still, this doesn't necessarily mean that it's not safe to eat, especially if it doesn't have an off-putting smell or slimy texture.
This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage.
If you open a package of ground beef and find the interior meat looks gray, it's likely because the meat hasn't been exposed to oxygen. In that case, the meat is still safe to eat, provided it doesn't have any other indicators of spoilage (read more on that below).