Lexi Webster
Kangaroo meat has been a part of the traditional Aboriginal diet and was also consumed by early European settlers in Australia. While it was a regular feature in cookbooks until the 1930s, kangaroo meat fell out of favour as people moved to cities and living standards improved. Today, Australians are generally reluctant to eat kangaroo meat, with only 14.5% of Australians consuming it at least four times a year. However, kangaroo meat is widely available in Australian supermarkets and restaurants, and some chefs are promoting it as a tasty, nutritious, and environmentally friendly alternative to other meats. It is also exported to international markets, particularly in Europe and Russia.
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What You'll Learn
Australians are reluctant to eat kangaroo meat
One significant factor is the cultural perception of kangaroos. As Australia's national emblem, kangaroos are considered adorable and beloved, as portrayed in the 1960s TV series "Skippy the Bush Kangaroo." Australians feel strange about consuming their national symbol, and there is an ingrained aversion to eating kangaroos.
Historical factors also play a role. Kangaroo meat was traditionally consumed by Aboriginal Australians and early European settlers, who considered it a delicacy. However, as Australians urbanized and living standards improved, kangaroo meat, or "bush tucker," fell out of favor. It was associated with unsanitary conditions and roadkill, further stigmatizing its consumption.
Safety concerns have also been raised about kangaroo meat. As kangaroo meat primarily comes from wild populations rather than farmed sources, there are concerns about hygiene and the potential presence of bacteria such as Salmonella and E. coli. While these concerns are not unique to kangaroo meat, they contribute to hesitancy among Australians.
Animal welfare and ethical considerations are other factors influencing Australians' reluctance to eat kangaroo meat. Animal rights activists have expressed concerns about the impact of hunting on female kangaroos with joeys (baby kangaroos) in their pouches. While kangaroo harvesting methods aim for instant and painless death, the potential impact on orphaned joeys is a concern for some Australians.
Additionally, the idea of consuming their national symbol may evoke emotional and ethical dilemmas for Australians. The concept of "Kangatarianism," a diet that includes kangaroo meat for environmental and ethical reasons, has gained some traction. However, it has not yet become mainstream, and Australians continue to exhibit reluctance or aversion to incorporating kangaroo meat into their diets.
Despite these factors, it is important to note that some Australians do consume kangaroo meat, and it is available in supermarkets and restaurants. Additionally, kangaroo meat is exported to other countries, particularly in Europe, where it is gaining popularity.
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Kangaroo meat is considered environmentally friendly
Secondly, kangaroos produce very little methane, a potent greenhouse gas, in comparison to other livestock. This is because kangaroos have a different digestive system than ruminants like cattle, which are known for their high methane emissions. By choosing kangaroo meat over beef or lamb, individuals can help reduce greenhouse gas emissions and mitigate climate change.
Additionally, kangaroos live natural lives and eat organic food. They roam freely across Australia's vast plains, grazing on native vegetation that is far removed from industrial or agricultural contamination. This results in a uniquely clean protein source for consumers. The meat is also highly nutritious, with a low fat content and high levels of protein, iron, and zinc.
Furthermore, kangaroo harvesting is considered a sustainable practice. With an overpopulation of kangaroos in Australia, their food sources are under threat, which can negatively impact Australia's native biodiversity. Sustainable harvesting of kangaroos for human consumption can assist with population control and ensure the health of existing kangaroo populations. The Australian government has implemented highly regulated annual culling quotas to ensure a sustainable kangaroo population, making kangaroo meat a by-product of this ecological management process.
While some Australians are reluctant to eat kangaroo meat due to cultural and emotional associations, chefs and environmental advocates are promoting it as a delicious, nutritious, and environmentally friendly alternative to traditional meat options.
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Kangaroo meat is available in Australian supermarkets
Kangaroo meat was traditionally eaten by Aboriginal Australians, who hunted the animal for its meat and used it to make spears. It was also eaten by early European settlers out of necessity and appeared regularly in Australian cookbooks until the 1930s. However, as more Australians moved to cities and living standards rose, kangaroo meat fell out of favour.
In recent years, kangaroo meat has seen a revival in Australia, with some chefs championing it as a tasty, nutritious, and environmentally friendly alternative to beef and pork. Kangaroo meat is sourced from four main species of kangaroos that are harvested in the wild in approved harvest zones, with quotas set to ensure population sustainability. The meat is produced in accordance with strict food safety and hygiene standards, and the kangaroos are humanely killed.
Kangaroo meat is recognised for its exceptional nutritional composition and health benefits, with high protein and low-fat content compared to commonly consumed meats like beef and lamb. It is also touted as being free-range and organic, with a unique taste that is somewhere between medium-rare beef and chicken, slightly gamey.
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Kangaroo meat is exported to other countries
Kangaroo meat has been exported from Australia since 1959, with 70% of kangaroo meat produced in the country being exported, particularly to the European market. Germany, France, and the United Kingdom are among the countries that import kangaroo meat. Before a suspension on imports of kangaroo meat to Russia in 2009, it was also widely used in Russian smallgoods.
The kangaroo meat industry in Australia is the largest commercial land-based wildlife trade in the world, with access to approximately 60 overseas markets. The meat is sourced from four main species of kangaroos that are harvested in the wild. The commercial hunting of kangaroos is supported by some ecologists and professional ecologist groups in Australia. However, it has also been criticised by animal rights activists.
To ensure sustainability, kangaroos are harvested in approved zones with set quotas. Licensed shooters are responsible for humanely killing the kangaroos in accordance with strict codes of practice and regulations for food hygiene. The meat is then processed, packaged, and sealed to maintain its integrity before being exported by sea or air to overseas markets.
The export of kangaroo meat is regulated by the Department of Agriculture, Fisheries, and Forestry, which ensures compliance with hygiene standards and export regulations. The meat is considered exceptionally clean compared to both farmed livestock and other wild game meats. It is also a sustainable meat choice due to kangaroos' low emission of methane gas.
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Aboriginal Australians regularly eat kangaroo meat
Aboriginal Australians have been eating kangaroo meat for many generations. It is a staple source of protein for many indigenous Australians and has been for over 40,000 years. The meat is sourced from the four main species of kangaroos that are harvested in the wild. Although most macropod species are protected from non-Aboriginal hunting by law, large-sized species that exist in high numbers can be hunted by commercial hunters.
The Arrernte people of Central Australia call kangaroo "kere aherre", and the Anangu, Pitjantjatjara and Yankunytjatjara peoples call it "malu". The kangaroo's tail is considered a delicacy when roasted in a pit of embers. Other parts of the kangaroo are also eaten, including the two thighs, hips, ribs, stomach, head, tail, feet, back and lower back.
Kangaroo meat was first legalised for human consumption in South Australia in 1980, followed by other states in 1993. However, kangaroo recipes appeared in cookbooks until the 1930s, with kangaroo soup and "steamer", a stew made from kangaroo and salt pork, being particularly popular.
Today, kangaroo meat can be found in some Australian supermarkets and restaurants, although only 14.5% of Australians were reported in 2008 as eating kangaroo meat at least four times per year. The meat is also exported, particularly to the European market, with Germany, France and the United Kingdom being key destinations.
Some Australians are reluctant to eat kangaroo meat, as it is considered the national emblem and is associated with the popular television series "Skippy the Bush Kangaroo". However, others view kangaroo meat as a delicious, nutritious and environmentally friendly alternative to beef and pork.
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Frequently asked questions
Yes, some Australians do eat kangaroo. It was always eaten by Aboriginal Australians, and early European settlers also ate kangaroo out of necessity. However, as more Australians moved to cities, kangaroo meat fell out of favour. Today, kangaroo meat is widely available in Australian supermarkets and restaurants, but only 14.5% of Australians were reported to eat kangaroo meat at least four times a year in 2008.
Australians have an ingrained reluctance to eat their national emblem. Some people also associate kangaroo meat with roadkill and consider it unsanitary because it is sourced from animals shot in the wild. Animal rights activists have also criticised the hunting of female kangaroos that might have joeys (baby kangaroos) in their pouches.
Kangaroo meat is considered a tasty, nutritious, and environmentally friendly alternative to beef and pork. It is low in saturated fats, full of iron, free-range, and organic. It is also less expensive than beef.
70% of kangaroo meat is exported, particularly to the European market, including Germany, France, and the United Kingdom. Before a suspension on imports in 2009, kangaroo meat was also widely used in Russia.
