Kangaroo Meat

Australian kangaroo meat is among the healthiest, tastiest and most sustainable red meats in the world. Kangaroos are not farmed but harvested from the wild. The meat is responsibly sourced from an open range environment where kangaroos graze on the natural pastures and foliage of the Australian bush.

Benefits

Nutrition

As a result of grazing in the wild, kangaroos produce meat that’s free from antibiotics, added growth hormones and added chemicals. Being so active, kangaroos naturally produce very lean, healthy red meat.

Kangaroo meat is a lean red meat that’s bursting with good nutrition. It is ideal for inclusion in the diets of those who are weight conscious and for athletes – elite sportspeople regularly eat kangaroo.
 
It has a range of health and nutrition benefits, including being: 

  • high in iron 
  • high in protein
  • 98% fat free 
  • highest known dietary source of conjugated linoleic acid (CLA), which is a fatty acid that studies have shown can contribute to the reduction of body fat.  
 

Taste

Kangaroo meat has excellent flavour and is similar to lean beef, but with a wonderful rich flavour that adds a lot of flavor without being overpowering. It is also versatile, lending itself to use in a wide range of cuisines and dishes. Some cuts are suited to slow cooking, others are suited to being cooked rare. 
 
Kangaroo can be slow cooked in a hot pot, seared quickly in a wok or even used in delicious and healthy salads. Kangaroo fillet and kangaroo steak are excellent cooked on a grill, BBQ or in a hot pan. Kangaroo tail and diced kangaroo meat is perfect for making curries and slow braised dishes. 

Kangaroo fillet and kangaroo steak are excellent cooked on a grill,BBQ or in a hot pan. Kangaroo tailand diced kangaroo meat is perfect for making curries and slow braised dishes. Kangaroo meat is a premium product which is distinctive and uniquely Australian. It provides a point of interest in any fine dining experience as well as being easy to use in home cooking for families.

KANGAROO MEAT CUTS

Primal Cuts Bone-In

Carcase Boneless

Boneless carcase is prepared by removing all bones and cartilage.

Forequarter Bone-In

Carcase includes all part of the body skeletal, musculature and bone, including approximately six tail joints.

Hindquarter Bone-In

Prepared from the side, the forequarter is removed by a straight cut beginning at the junction of the first lumber and 13th thoracic vertebrae. Inclusive of 13 ribs.

Leg Rump-On Bone-In

eg Rump-On is removed from a carcase by a cut following the structure of the ilium and ischium bone, separating the leg from the side in one piece. This cut contains the tibia and femur bones with the flank, shank and rump retained or removed by specification.

Shank Bone-In

Shank is removed from the bone-in leg (item WK8) by a cut through the stifle joint between the junction of the tibia and the femur bones.

Saddle Bone-In

Saddle is an eight rib cut prepared from a full carcase and is removed from between the fifth and sixth lumbar vertebrae and the fifth and sixth rib. The flap is removed at a specified distance from the eye muscle along the vertical cutting line.

Saddle Boneless

Similar to the WK23 although all bones removed and tenderloin tail retained. Specifications for the cut include rib numbers required and flap removal distance from eye muscle.

Rack Bone-In

The Rack cut contains eight ribs and is prepared from a side by cutting through the M. longissimus thoracis (eye muscle) between the fifth and sixth ribs and the junction of the 13th thoracic and first lumbar vertebrae. The ventral portion of the flap is removed at a specified distance from the eye muscle, other specifications include the number of ribs required and the removal or retention of both the scapular cartilage and feather/chine bones.

Frenched

The Frenched cut is a variation of WK21, where the Chine and featherbones are removed and the ribs are frenched trimmed to approximately 5cm from the eye muscle.

Primal Cuts Boneless

Forequarter Chop

Classic Forequarter Chop cut.

Leg Rump-On Boneless

Leg Rump-on is prepared from item WK8 by removing the tibia and femur bones. A boning method can be chosen from either tunnel or seam bone.

LEG RUMP-ON/SHANK-OFF BONELESS

Leg Rump-on/Shank-off is prepared from cut WK9 through removing the shank at the stifle joint.
A boning method can be chosen from either tunnel or seam bone.

LEG RUMP-OFF/SHANK-OFF BONELESS

Leg Rump-off/Shank-off is prepared from cut WK11 through removing the rump. A boning method can be chosen from either tunnel or seam bone. 
 

TOPSIDE

Topside is prepared from the leg and is removed by following the natural seam between the knuckle and silverside. Topside’s cut specifications include the retention or removal of the cap muscle and whether or not the topside is denuded (removal of silver skin/surface and accessible fats).

RUMP

Rump is prepared from the leg and is removed by a straight cut commencing at the tip of the ilium
bone, and parallel to the ventral and dorsal edges. This cut is denuded (removal of silver skin/surface and accessible fats) on specification.

SILVERSIDE

Silverside is prepared from the leg and is removed by following the natural seam between the knuckle and topside. The heel muscle (M. gastrocnemius) is removed and can be denuded (removal of silver skin/surface and accessible fats) on specification.

KNUCKLE (Round)

Knuckle is prepared from the leg and is removed by following the natural seam between the topside and silverside. This cut is denuded (removal of silver skin/surface and accessible fats) on specification.

LOIN SET

Loin Set is prepared from the Loin of the Hindquarter and is a combination of the following primals: Striploin Pair WK27, Loin Fillet WK28, Long Fillet WK29.

STRIPLOIN PAIR

Striploin pair is derived from a loin set (cut WK26) and removed in one peice. The striploin pair is situated on the dorsal edge of the carcase vertebrae, commencing at the first lumbar to approximately the fifth sacral vertebrae. Silver skin can be removed or retained on specification.

LOIN FILLET - SKIN ON

Loin fillet is derived from a Loin Set WK26 and consists of two separate muscles situated on the dorsal edge of the carcase from the third to sixth lumbar vertebrae. Silver skin can be removed or retained on specification.

LOIN FILLET - DENUDED

Loin fillet is further prepared from cut WK28 by removing all membrane covering the muscle.

LONG FILLET - SKIN ON

Long fillet is derived from a loin set WK26 cut and consists of two separate muscles lying either side of striploin pair on the dorsal edge of the carcase from the first to the sixth lumbar vertebrae. Silver skin can be removed or retained on specification.

LONG FILLET - DENUDED

Long fillet is further prepared from cut WK29 by the removal of all membrane covering the muscle.

TENDERLOIN (Fillet)

Tenderloin is derived from a side by removing the tenderloin in one piece from the ventral surface of
the lumbar vertebrae. Silver skin can be removed or retained on specification.

RIB EYE FILLET

Rib Eye Fillet is prepared from a side by a cut through the M. longissimus thoracis (eye muscle) between the fifth and sixth ribs and the junction of the 13th thoracic and first lumbar vertebrae. Rib Eye Fillet consists of the eye muscle portion lying along the thoracic process and is further prepared by removing all membrane covering the muscle surface.

SHOULDER (ROLLED)

Shoulder requires a specified number of ribs and is prepared from the side by a straight cut through the specified rib separating the forequarter and hindquarter. All bones, cartilage, ligamentum nuchae and lymph nodes are removed. The boneless shoulder is rolled and netted.

MEAT STRIPS

Meat strips are prepared from specified lean Kangaroo meat cuts and are sliced into strips by
mechanical or manual methods. Connective tissue, fat and sinew are removed and the dimensions of the meat strips vary on specification.

DICED MEAT

Diced meat is prepared from lean Kangaroo meat. Connective tissue, fat and sinews are removed. Diced Meat can either be diced mechanically or manually and the size of portions differs on specification.

Leg Chops

Classic Leg Chop cut.

Kangaroo Tail

Tail

The Tail Cut is removed from a carcase between the sixth and seventh tail joint. Points that require specification include the retention of the skin and the removal of tipped joints.

TAIL JOINTED

Tail is prepared into portions by cutting through the joints. Length of tail is determined by the specification of joint numbers.

TAIL BUTT

Tail Butt consists of the portion of tail attached to the carcase from the first to the sixth tail joints.
A specific number of joints is required. 

TAIL SLICES

Tail slices are prepared from the Tail Butt Cut and separated into slices of equal size, the thickness of which varies on specification.

Manufacturing

Manufacturing Meat

Manufacturing Kangaroo meat packs consists of boneless forequarter meat and residue meats remaining after the preparation of primal and carcase cuts with lean content varying on specification.

MINCE

Mince is prepared from specified lean boneless Kangaroo meat.

PROCESSED PRODUCTS

Processed products using Kangaroo meat include sausages, crumbed steaks and burger patties.

Cooking Guide for Meat Cuts

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