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.
- 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.
KANGAROO MEAT CUTS
Primal Cuts Bone-In
Boneless carcase is prepared by removing all bones and cartilage.
Carcase includes all part of the body skeletal, musculature and bone, including approximately six tail joints.
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 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 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.
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.
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.
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
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-OFF/SHANK-OFF BONELESS
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).
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 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
LONG FILLET - SKIN ON
LONG FILLET - DENUDED
Long fillet is further prepared from cut WK29 by the removal of all membrane covering the muscle.
RIB EYE FILLET
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.
mechanical or manual methods. Connective tissue, fat and sinew are removed and the dimensions of the meat strips vary on specification.
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.
Tail is prepared into portions by cutting through the joints. Length of tail is determined by the specification of joint numbers.
Mince is prepared from specified lean boneless Kangaroo meat.