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There are around 50 million kangaroos of various types in Australia. Australians have always had kangaroo meat available, but it usually only graced the table of the poor or the bowls of their canine companions. Lately kangaroo is becoming a lot more popular. Tourists started the trend, but now you are starting to see the meat on the menu of both higher end restaurants, and smaller, rough and rustic joints. Usually in the form of steaks, sausages, salami, and meat pies. The meat tastes a bit like beef and venison, but with a more tender texture, and is very lean. It is very healthy, and is considered a "diet food" since it is so low fat, and poly-unsaturated at that. I tried it once many years ago, but it was marinated and grilled over smoky coals and even shoe leather would taste good prepared that way. I look forward to trying it again sometime soon, especially now that I know how to properly cook kangaroo meat (and wallaby.)
Kangaroo isn't farm raised, they are collected during government culling to prevent their over population and to prevent excessive crop damage. The kangaroos are killed by professionals who sell them to butchers. Selling kangaroo meat for the dinner table has been legal in South Australia since 1980 and in the rest of Australia since 1993. Exports have grown from hardly anything in 1989 to $20 million in 2001, and it is cheaper than beef, selling for about $Au 1.50 a pound for ground meat and $Au 4 a pound for fillets.
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1-20-2007 @6:22PM Daniel said... I spent some time in Australia a year ago. Sometimes you can get a nice pre-marinated large kangaroo steak for 2,50 AU$ (that's 1,5 Euros or about 2 US$) in supermarkets. It's more like venison than beef because it is darker than beef and more flavourful--and if prepared like a steak it is quite juicy.
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1-20-2007 @11:53PM GhaleonQ said... Personally, I prefer bison and ostrich.
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1-20-2007 @11:33PM Mike said... I guess that big contest a while back to rename 'roo meat didn't change things. From Wikipedia's entry on Kangaroo(meat)
"The three-month competition attracted over 2700 entries from 41 nations, and the name australus was decided on December 20, 2005. Other finalists for the name included kangarly, maroo, krou, maleen, kuja, roujoe, rooviande, jurru, ozru, marsu, kangasaurus, marsupan, jumpmeat, and MOM (meat of marsupials)."
Jumpmeat and MOM gave me a chuckle, but I thik "roo" would be simple and the best.
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1-21-2007 @7:30PM Ryan said... I spent a short time in Australia a few month ago and was able to try kangaroo, as well as emu and crocodile. They were all quite good. I recommend trying them all if you get the chance.
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1-22-2007 @12:00AM Aussie Cook said... There are some cuts of Roo that are best cooked slowly. The key is to use a dry rub (such as a curry powder) or "char siu" cooking method that uses a glaze and waterbath.
Ensure that the heat is kept down to between 300F to 320F to disoland significantly extende the cooking time (at least 20 min per pound) this allows a well cooked meat which widens the appeal as many folks don't like a "bloody as heck" steak.
Cooked in this way it has the same melt in the mouth texture as a gently cooked eye fillet.
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