Kangaroo meat is among the healthiest, tastiest and most sustainable red meats in the world. The meat is responsibly sourced from an open range environment where kangaroos graze on the natural pastures and foliage of the Australian bush. As a result of grazing in the wild, kangaroos produce meat that’s free from antibiotics, added growth hormones and added chemicals.

Kangaroo meat is:
* 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.

What does it taste like?

Kangaroo meat has excellent flavour, similar to lean beef, but wonderfully rich. It lends itself to many cuisines and dishes. 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 steak are excellent cooked on a grill, barbecue or in a hot pan. Kangaroo tail and 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.