meat

Eastern Grey Kangaroo

Tender meat with a deep red color and flavor.

Tender, Supple, Savory

Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center. It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables. Jump into Fall with an exotic on the menu.

Quick Facts

Commonly Known As:
Eastern Grey, Kangaroo

  • Species Name

    Kangaroo

  • Latin Name

    Macropus giganteus

  • Origin

    Australia

  • Harvest Method

    Pastured

  • Range & Habitat

    New Zealand & Australia

  • Producer

    SFS Partnership

Seasonality
Spring
Summer
Fall
Winter
Year Round

Range & Habitat

about the fishery

SFS Partnership

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