Meat
Heart
Kangaroo heart is dense lean muscle—slice thin for grill or braise until tender. Meaty, less metallic than liver. Trim vessels and sinew, marinate if grilling, avoid dry leatheriness. Excellent skewered or diced into stews.
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Characteristics
Preparations
Traits
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 6.07 g
- Saturated Fat 2.43 g
- Trans Fat 0.12 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 1.52 g
- Cholesterol 132 mg
- Sodium 60.4 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72 g
- Energy 131 kcal
- Water 72 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.07 g
- Saturated Fat 2.43 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 1.52 g
- Omega-3 0.23 g
- Trans Fat 0.12 g
- Vitamins 267 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.56 mg
- Vitamin B3 — Niacin 12.4 mg
- Vitamin B5 — Pantothenic Acid 4.08 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 30 µg
- Vitamin B9 — Folate 198 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 416 mg
- Major Minerals 414 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 132 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.56 · vitamin-b3-niacin: 12.35 · vitamin-b5-pantothenic-acid: 4.08 · vitamin-b6: 0.4 · vitamin-b7-biotin: 30 · vitamin-b9-folate: 198 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Commercial kangaroo harvest supplied export lean red meat under regulation. Cooks treated heart of kangaroo as a cut with its own timing and sides.
As kangaroo cookery specialised, heart was portioned and sold ready for the pan. Retail strips, mince and jerky made kangaroo a supermarket game option.
Colonial settlers adopted kangaroo steaks and stews on the frontier; heart of kangaroo took a named place in that kitchen trade.