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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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.