Kangaroo is a lean, dark-red game meat with a beefy flavor that is slightly sweet & smoky. It's a healthy, delicious beef alternative. All kangaroo is shot in the wild in Australia, then processed under USDA approved conditions before export.
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.
Kangaroo is a gamey meat, and some foodies even prefer it to lamb and steak for its tenderness and taste. It tends to be a stronger flavour than beef or lamb, and even though it is a very lean meat, it's not tough like venison can sometimes be.
This lean red meat is a good source of high-quality protein, iron and zinc.
Super Low in Fat and Cholesterol
Only 1% of kangaroo meat is fat, and half of that fat is unsaturated fatty acids of which are said to be good for our body. Also, the cholesterol level is 54mg per 100g for kangaroo. Pork has 84mg of cholesterol per 100g.
If you have high cholesterol, you should talk with your doctor about what you eat, including meat. There are good, lean choices. For example, you can consider chicken or turkey breasts without skin; pork tenderloin; or beef round, sirloin, or tenderloin. Avoid highly processed meats (bacon, ham, lunchmeat, etc.).
Most people associate omega-3 fats with fish, but kangaroo meat is also a great source. More specifically, kangaroo meat contains the long-chain omega-3 fatty acids DHA and EPA, which work together to support heart health.
K-ROO is produced by Australia s leading manufacturer of kangaroo meat, Macro Meats. Based in South Australia, we re a family-owned and operated business that have a long history of innovation and excellence and have been proudly supplying Australians with kangaroo meat for the past 30 years.
Harvesting kangaroos
Kangaroo is a 100% natural lean meat that is sustainably and ethically sourced from the open ranges of Australia. Kangaroos are free-ranging animals, the range over extensive pastoral areas of Australia, graze on natural vegetation and are harvested in their own environment.
Tenderloin (fillet)
This is the premium cut of meat from a kangaroo and by far the most tender. Because of kangaroo's low fat content, it has a tendency to dry out if cooked for too long.
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.
Many people think kangaroos are farmed for their meat, but all the kangaroo meat on supermarket shelves and served up in restaurants comes from kangaroos harvested from wild populations. Four species are commonly harvested – red kangaroos, eastern and western grey kangaroos, and the common wallaroo.
The Kangaroo has been historically a staple source of protein for some indigenous Australians. Kangaroo meat is very high in protein and very low in fat (about 2%). Kangaroo meat has a very high concentration of conjugated linoleic acid (CLA) when compared with other foods.
Kangaroo meat is a great source of these anti-inflammatory fatty acids that also help support a healthy heart.
Kangaroos are not farmed. Every year the kangaroo industry slaughters millions of kangaroos and their joey's in the wild for their meat and skins. It is the largest land-based wildlife slaughter in the world.
Thanks to our Aussie-first supplier policy, 100% of our fresh meat is proudly Australian grown. Our suppliers are some of Australia's best farmers, like the Thomas family, BE Campbells, the Bandari Food Group, Golden Cockerel and the Benders… just to name a few.
While kangaroo is more environmentally friendly than sheep or cattle, the long travel time from Australia to other countries ups the meat's carbon footprint. This long journey increases the cost of roo, making it much more expensive than meat farmed in Peru.
Four species of kangaroo and 2 species of wallaby are permitted for commercial harvesting for meat export: red kangaroo (Osphranter rufus) eastern grey kangaroo (Macropus giganteus) western grey kangaroo (Macropus fuliginosus)
However, Australia is not the only country to eat its national emblem (it may be the only one to do it in the plural though). The elk is consumed in Sweden; the brown bear in Finland; the camel in Saudi Arabia and the bull in Spain (where it is also taunted and killed in public, occasionally vice-versa).
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.
Heart is the best food source of CoQ10, with pork heart and beef heart topping the list at approximately 127 mcg/g and 113 mcg/g, respectively. (2) By comparison, sardines supply only about 64 mcg/g, beef liver contains 39 mcg, beef muscle meat contains 31 mcg, and pork muscle meat has anywhere from 24 to 41 mcg.
Dietary goal
If you eat red meat, limit consumption to no more than about three portions per week. Three portions is equivalent to about 350–500g (about 12–18oz) cooked weight.
Kangaroo meat is very high in protein and iron. This robust flavoured meat has double the protein of premium beef, turkey and chicken mince. Not to mention double the iron of beef mince and triple that of chicken and pork mince.