Meat
Loin
Kangaroo loin is the premium back muscle—usually tender, fine-grained, suited to roasting whole or cutting into chops and medallions. Very lean Australian game is deep red with a clean mineral taste and almost no marbling. Avoid overcooking; residual heat finishes the centre. Rest and slice across the grain. Cook steaks rare to medium-rare only; use mince and braise for well-done dishes. Pairs with pepper, wattleseed, bush tomato, red wine, beetroot and garlic.
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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 8.56 g
- Saturated Fat 3.79 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 0.82 g
- Cholesterol 73.2 mg
- Sodium 59.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.3 g
- Water 59.2 g
- Energy 178 kcal
- Water 59.2 g
- Protein 25.3 g
- Fat 8.56 g
- Saturated Fat 3.79 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 0.82 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.27 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 431 mg
- Major Minerals 429 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.27 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As kangaroo cookery specialised, loin was portioned and sold ready for the pan. Aboriginal Australians hunted kangaroo as a primary protein across the continent.
Commercial kangaroo harvest supplied export lean red meat under regulation; loin of kangaroo took a named place in that kitchen trade.
Retail strips, mince and jerky made kangaroo a supermarket game option. Cooks treated loin of kangaroo as a cut with its own timing and sides.