I don't usually see kangaroo-excuse me, australus- in my meat section, but, if through some stroke of luck (or a dare) you're faced with an opportunity to cook some, Australian chef Benjamin Christie has some tips. Basically, it sounds like you can treat cuts of kangaroo strip loin and fillet like you would other similar cuts of red meat or game. Christie says that those cuts should be pan fried and never cooked past medium rare. Kangaroo is apparently pretty lean. The longer a cut ages, the gamier it will get, he says. Also, if you're working with ground 'roo, soy sauce is a better choice than salt, as it will dry the meat out less. A version of larb, the spicy Thai salad, sounds tasty. Posts with tag loin
Kangaroo how-to
I don't usually see kangaroo-excuse me, australus- in my meat section, but, if through some stroke of luck (or a dare) you're faced with an opportunity to cook some, Australian chef Benjamin Christie has some tips. Basically, it sounds like you can treat cuts of kangaroo strip loin and fillet like you would other similar cuts of red meat or game. Christie says that those cuts should be pan fried and never cooked past medium rare. Kangaroo is apparently pretty lean. The longer a cut ages, the gamier it will get, he says. Also, if you're working with ground 'roo, soy sauce is a better choice than salt, as it will dry the meat out less. A version of larb, the spicy Thai salad, sounds tasty. Chili-rubbed New York strip steak
New York strip steak is another name for the cut known as the top loin. It is a large, boneless cut of beef and each steak is usually a generous 1-inch thick when raw. The name may vary depending on what part of the country (or the world) you're in, but the cut is pretty much the same. This type of steak is very tender and is a great choice for grilling, which is exactly what I did with it. My steaks were seasoned very simply, with a bit of vegetable oil to keep them from sticking to the grill and a generous amount of salt, black pepper and red chili pepper flakes. When they were cooked, which only took a few minutes on the grill, they were tender, juicy and had just the right amount of spice.
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