Meat
Kangaroo
Kangaroo is a very lean, dark red game meat from wild-harvested macropods in Australia, with a clean, slightly sweet flavour and firm texture. Extremely low fat and high protein make it popular as a healthy alternative red meat, though careful cooking is essential to avoid toughness. Fillet, loin, and rump suit quick searing rare to medium-rare; mince and diced cuts work in burgers, stews, and sausages. Commercial supply is regulated wild harvest under Australian wildlife management, not farming.
Also known as: Kangaroo / Roo
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 13 g
- Saturated Fat 4.99 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 65.5 mg
- Sodium 56.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 57.7 g
- Energy 204 kcal
- Water 57.7 g
- Protein 22.8 g
- Animal Protein 21.6 g
- Fat 13 g
- Saturated Fat 4.99 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.95 g
- Trans Fat 0.2 g
- Vitamins 44.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.99 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.9 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 335 mg
- Major Minerals 325 mg
- Trace Minerals 10.3 mg
- Salt 0.14 g
- Sodium Chloride 0.14 g
- Cholesterol 65.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.9 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.99 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Sodium: 56.63 · Potassium: 214 · Calcium: 54 · Iron: 2.4 · Zinc: 2.9 · Iodine: 5 ·
Muscle meat is protein-dense with variable marbling fat.
History
Aboriginal Australians hunted kangaroo as a primary protein across the continent for tens of thousands of years.
European settlers adopted kangaroo meat while pastoral agriculture expanded.
Regulated commercial harvest and export programmes professionalised kangaroo meat as a specialty red protein.
Health-focused and sustainable-protein markets increased international demand for kangaroo steaks and mince.