Meat
Rump
Kangaroo rump is rear-leg meat—leaner than shoulder, fine for roasting and grilling when not overcooked. Very lean Australian game is deep red with a clean mineral taste and almost no marbling. Roast to juicy medium or slice for steaks, rest, cut across the grain. Marinate if the animal is very lean.
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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 11.3 g
- Saturated Fat 5.01 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 69.5 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 59 g
- Energy 198 kcal
- Water 59 g
- Protein 23.1 g
- Fat 11.3 g
- Saturated Fat 5.01 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.42 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 456 mg
- Major Minerals 454 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.42 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Rump of Kangaroo: composition reflects this culinary part relative to the whole ingredient.
History
Colonial settlers adopted kangaroo steaks and stews on the frontier; rump of kangaroo took a named place in that kitchen trade.
Australian chefs promoted kangaroo as sustainable premium steak protein. Cooks treated rump of kangaroo as a cut with its own timing and sides.
As kangaroo cookery specialised, rump was portioned and sold ready for the pan. Colonial settlers adopted kangaroo steaks and stews on the frontier.