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Kangaroo meat is widely available in Australia, with many supermarkets stocking various cuts, including fillets, steaks, mince, and sausages. However, Australians are generally reluctant to eat kangaroo meat. Only 14.5% of Australians were reported to consume kangaroo meat at least four times a year in 2008. This reluctance may be due to cultural perceptions of kangaroos as cute or concerns about the sustainability of harvesting practices. Despite this, some Australian chefs are attempting to revive interest in kangaroo meat, highlighting its taste, nutrition, and environmental benefits.
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What You'll Learn
- Kangaroo meat is widely exported, with 70% of it going to Europe and Russia
- Aboriginal Australians traditionally ate kangaroo, but it fell out of favour in the 1930s
- In 2008, only 14.5% of Australians ate kangaroo at least four times a year
- Kangatarianism is a diet that cuts out meat except kangaroo for environmental and ethical reasons
- Australian chefs are trying to revive kangaroo meat, calling it tasty, nutritious, and environmentally friendly
Kangaroo meat is widely exported, with 70% of it going to Europe and Russia
Kangaroo meat has been exported since 1959, with 70% of it going to Europe, particularly Germany and France, and Russia. It is also sold in two supermarkets in the United Kingdom. The meat is sourced from the four main species of kangaroos that are harvested in the wild in approved harvest zones, with quotas in place to ensure population sustainability. The kangaroos are killed humanely by licensed shooters, who are required to shoot the kangaroos in the head, and the meat is inspected by the Department of Agriculture, Fisheries and Forestry to ensure it meets international food safety standards.
The Australian kangaroo industry is considered one of the world's best wild harvest operations, with meat being delivered to restaurants and dinner tables across the globe. It is a valuable source of protein, recognised as such for thousands of years by First Nations people. Kangaroo meat is also high in energy, iron, zinc, omega 3 fatty acids, and B vitamins, as well as being exceptionally lean with less than 2% fat. This makes it a sustainable meat choice, as kangaroos are low emitters of methane gas and require no extra land or water for farming.
However, there are some doubts about the sustainability and ethics of the kangaroo meat trade. While some believe it is a more sustainable option than grazing cattle and sheep, others argue that it is a violation of animal welfare, particularly when it comes to the killing of joeys. Nevertheless, the weight of the evidence suggests that kangaroo meat is, in fact, a sustainable and ethical choice.
The kangaroo meat industry has also attempted to introduce a specific culinary name for kangaroo meat, similar to how pig meat is referred to as ham or pork, and deer meat is called venison. In 2005, the name "australus" was chosen through a competition, although the Kangaroo Industry Association has not officially adopted the name.
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Aboriginal Australians traditionally ate kangaroo, but it fell out of favour in the 1930s
Aboriginal Australians traditionally consumed kangaroo meat, considering it a delicacy, especially the succulent tail roasted in a pit of embers. Early European settlers also ate kangaroo out of necessity and eventually grew fond of the meat. According to historian Barbara Santich, kangaroo recipes were a regular feature in cookbooks until the 1930s, with dishes like kangaroo soup and "steamer", a kangaroo stew enriched with salt pork, being highly prized.
However, as Australia urbanised and living standards improved, kangaroo meat, along with other "bush tucker", fell out of favour. Some attributed this shift to the perception of kangaroo meat as unsanitary since the kangaroos were hunted in the wild rather than sourced from abattoirs. Animal rights activists also raised concerns about the killing of female kangaroos with joeys (baby kangaroos) in their pouches. These factors contributed to a reluctance among Australians to consume kangaroo meat, with over 70% of the meat being exported, primarily to Russia and Europe.
Despite this, kangaroo meat remains a significant part of Australia's culinary heritage and culture. In recent years, chefs and environmental advocates have promoted kangaroo meat as tasty, nutritious, and environmentally friendly. The concept of "kangatarianism" has emerged, encouraging a diet that includes kangaroo meat due to its environmental benefits. Kangaroos are indigenous wild animals that do not require additional land or water for farming and produce less methane compared to cattle or other farm animals.
Additionally, kangaroo meat is considered organic, as Australian kangaroos live natural lives and eat organic food. The meat is also sourced from licensed shooters who adhere to strict codes of practice to ensure humane treatment and high standards of food hygiene. While kangaroo meat may face challenges in gaining widespread acceptance, it is undeniable that it holds cultural, nutritional, and environmental value for those who choose to consume it.
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In 2008, only 14.5% of Australians ate kangaroo at least four times a year
While kangaroo meat is widely available in Australia, it is not a popular choice for most Australians. In 2008, only 14.5% of Australians consumed kangaroo meat at least four times a year. This reluctance to eat kangaroo meat may be due to various factors, including cultural perceptions and the normalisation of other meat sources.
Historically, kangaroo meat has been consumed by Aboriginal Australians, who traditionally prepared the meat by spearing the kangaroo and cooking it over a fire. Early European settlers also consumed kangaroo out of necessity and included it in their cookbooks until the 1930s. However, as Australians moved to cities and living standards improved, kangaroo meat fell out of favour.
One reason for the decline in popularity could be the perception of unsanitary conditions associated with hunting wild kangaroos, as opposed to the controlled environment of an abattoir. Additionally, animal rights activists have raised concerns about the killing of female kangaroos with joeys (baby kangaroos) in their pouches, further contributing to negative perceptions of kangaroo meat consumption.
Despite the low percentage of Australians regularly consuming kangaroo, it is still widely available in the country. Kangaroo meat was legalised for human consumption in South Australia in 1980, and by 1993, it could be sold for human consumption in New South Wales, Queensland, and Victoria as well. Today, many Australian supermarkets stock various cuts of kangaroo, including fillets, steaks, minced meat, and 'Kanga Bangas' (kangaroo sausages). Additionally, kangaroo meat is served in many Australian restaurants and has been exported since 1959.
In recent years, there has been a growing movement towards "Kangatarianism," a diet that cuts out all meat except kangaroo for environmental and ethical reasons. Proponents of Kangatarianism argue that indigenous wild kangaroos require no additional land or water for farming, produce less methane (a greenhouse gas) compared to cattle, and live natural lives while eating organic food. These factors have led some Australians to consider incorporating kangaroo meat into their diets as a more sustainable alternative to other meat sources.
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Kangatarianism is a diet that cuts out meat except kangaroo for environmental and ethical reasons
Kangatarianism is a diet that includes eating kangaroo meat but no other types of meat for environmental and ethical reasons. The diet was first mentioned in several Australian newspapers in February 2010, describing a vegetarian diet with the addition of kangaroo meat as a choice with environmental benefits.
Kangatarianism is considered beneficial for the environment because indigenous wild kangaroos require no extra land or water for farming and produce little methane, a greenhouse gas, unlike cattle or other farm animals. Australian kangaroos also live natural lives, eat organic food, and are killed humanely. The diet is also considered more ethical than other meat-inclusive diets because kangaroos are seen as living natural lives and being killed humanely.
While kangaroo meat was once limited in availability, consumption in Australia is becoming more widespread. As of May 2024, Australia's commercial kangaroo industry is the largest commercial land-based wildlife trade globally. Many Australian supermarkets now stock various cuts of kangaroo, including fillets, steaks, minced meat, and 'Kanga Bangas' (kangaroo sausages). However, despite its increasing availability and environmental benefits, Australians are still reluctant to eat kangaroo meat. As of 2008, only 14.5% of Australians were reported to be eating kangaroo meat at least four times per year.
Some people view eating kangaroo meat as a way to reduce their environmental impact and support sustainable and local ingredients. However, others find it hard to escape the idea of roadkill and are anxious about the killing of female kangaroos with joeys (baby kangaroos) in their pouches. Additionally, some Australians consider kangaroo meat unsanitary because it is sourced from animals shot in the wild rather than a controlled environment like an abattoir. Despite these concerns, some chefs are trying to revive interest in kangaroo meat among the Australian public by highlighting its taste, nutrition, and environmental benefits.
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Australian chefs are trying to revive kangaroo meat, calling it tasty, nutritious, and environmentally friendly
Kangaroo meat has long been a part of the Aboriginal Australian diet, with the tail being a particular delicacy. Early European settlers also ate kangaroo meat, and it was a regular feature in cookbooks until the 1930s. However, as more Australians moved to cities and living standards rose, kangaroo meat fell out of favour. Today, many Australians feel reluctant to eat their national emblem, and kangaroo meat is often considered a novelty, with only 14.5% of Australians consuming it at least four times a year as of 2008.
However, a growing number of Australian chefs are trying to revive kangaroo meat, touting it as a tasty, nutritious, and environmentally friendly alternative to beef and pork. Chef Matt Stone, for instance, is a strong advocate for using kangaroo meat in his zero-waste kitchen at Oakridge winery in Coldstream, Victoria. Stone argues that kangaroo meat is abundant, lean, healthy, and versatile. He uses various cuts, including the rump, loin, shanks, and shoulder, in dishes such as charred kangaroo with fermented native greens and sandalwood nuts. Stone also highlights the sustainability benefits of kangaroo meat, as wild kangaroos do not require agricultural land and produce less methane than cattle or other farm animals.
Other chefs, such as Nick Filsell of the Red Ochre Grill in Adelaide, have also embraced kangaroo meat in their restaurants, catering primarily to tourists and out-of-town visitors. Kylie Kwong, a chef at Billy Kwong in Sydney, is another proponent of using indigenous ingredients, including wallaby meat from Flinders Island. She describes wallaby meat as high-quality and pleasantly surprising in taste.
The movement to popularise kangaroo meat has also led to efforts to find a more palatable name for it. In 2005, Food Companion International magazine, with support from the Kangaroo Industry Association of Australia, held a competition to find a name that wouldn't turn diners off. The winning entry was "australus," although the association has not officially adopted the name.
With its nutritional value, affordability, and sustainability, kangaroo meat is gaining traction in Australia's healthy and environmentally conscious kitchens. It is now widely available in supermarkets and restaurants, offering a unique and tasty option for those willing to try it.
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Frequently asked questions
Yes, Australians do eat kangaroo meat. It was first eaten by Aboriginal Australians and early European settlers. In recent times, kangaroo meat has been marketed as a sustainable and environmentally friendly alternative to beef.
Australians are generally reluctant to eat kangaroo meat. In 2008, only 14.5% of Australians were reported to eat kangaroo meat at least four times per year. However, kangaroo meat is becoming more widespread in Australia, with many supermarkets and restaurants now serving it.
Some Australians associate kangaroo meat with roadkill and are uncomfortable with the idea of killing female kangaroos with joeys (baby kangaroos) in their pouches. There is also a perception that kangaroo meat is unsanitary because it is sourced from animals shot in the wild.
Kangaroo meat is exported, particularly to the European market, with Germany, France, and Russia being key destinations. It is also available in some restaurants in Germany and the United Kingdom.
