Kangaroo meat
flesh from kangaroos
Kangaroo meat is produced in Australia from wild kangaroos and is exported to over 61 overseas markets.
The kangaroo has traditionally been a staple source of protein for many indigenous Australians for more than 40,000 years. Kangaroo meat is very high in protein (23.2%) and very low in fat (2.6%). Compared with other foods, kangaroo meat has a very high concentration of conjugated linoleic acid (CLA), to which are attributed a wide range of health benefits.
Kangaroo meat is also processed into pet food. Its low fat content prevents kangaroo meat from being cooked in the same way as other red meats, so it is typically either slow-cooked or quickly stir-fried.
Production
Kangaroo meat production begins with the harvesting of wild kangaroos by licensed shooters in designated harvest zones. The kangaroos are killed humanely in accordance with the Australian Standard for the Hygienic Production of Wild Game Meat for Human Consumption (AS 4464:2007). Harvested kangaroos are bled and eviscerated in the field, with carcasses transported to refrigerated field depots or directly to licensed game meat processing plants.
Kangaroo meat is sourced from the four main species of kangaroos that are harvested in the wild.
The public source identifies “Kangaroo meat” as flesh from kangaroos. This brief keeps that definition visible, then builds a research path around Kangaroo, meat and flesh.
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This entry incorporates text from “Kangaroo meat” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.