Kangaroo meat

Kangaroo meat is produced in Australia from wild kangaroos and is exported to over 61 overseas markets.

The kangaroo has traditionally been a staple source of protein for many indigenous Australians for more than 40,000 years. Kangaroo meat is very high in protein (23.2%) and very low in fat (2.6%). Compared with other foods, kangaroo meat has a very high concentration of conjugated linoleic acid (CLA), to which are attributed a wide range of health benefits.

Kangaroo meat is also processed into pet food. Its low fat content prevents kangaroo meat from being cooked in the same way as other red meats, so it is typically either slow-cooked or quickly stir-fried.

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