Photo Credit: Jack Hennessy
For the first human inhabitants of the Australian continent, kangaroos served as a
crucial protein source. The meat was valued both for its nutritional merit and
abundance. Simultaneously, in indigenous philosophies and among Australians today,
kangaroos hold cultural and spiritual significance.
Similar to conflicting opinions in the United States regarding the hunting of certain big
game, the topic of dispatching and eating kangaroo remains a point of contention
among certain groups. But because they are overpopulated in Australia—much like
species of deer in the United States—kangaroos are subject to controlled harvesting.
Over 70 percent of kangaroo meat is exported to Europe, the United States, and East
Asia. Australia’s kangaroo meat industry generates over $175 million annually.
Is Kangaroo Legal to Eat in the United States?
Yes, though a very limited number of jurisdictions may restrict its import and distribution.
In the 1950s, Australia opened up the trade of kangaroo for the purpose of pet food. In 1980, the government legalized the sale of kangaroo meat for human consumption.
Today, in the United States, kangaroo is sold in exotic meat shops and served in
gourmet restaurants.
Is Kangaroo Hunting Ethical?
In Australia, kangaroos cause significant damage to farmlands and are responsible for
many traffic accidents in urban locales. No different than hog or deer hunting in the
United States, strict guidelines and quotas are set to curb their overpopulation.
According to an Australian state government report produced in October 2024, while in
Victoria quotas were formally introduced in 2019—which started at 93,640 kangaroos
and peaked at 166,750 in 2023—this number decreased to 111,575 in 2024 to balance
ecological and management needs.
How is Kangaroo Harvested and Processed for Safe Consumption?
In designated harvest zones, licensed shooters—all of whom must meet strict
marksmanship standards and pay a costly fee—ethically dispatch kangaroos with a
single shot. Their shot placement ensures the meat is entirely preserved. After
kangaroos are field dressed, specially licensed vehicles, which are equipped with
refrigeration and fitted with hanging frames to ensure carcasses remain suspended to
prevent contamination, transfer the meat to processing facilities.
The meat is then inspected by the Australian Quarantine and Inspection Service (AQIS).
The entire process remains in accordance with the Australian Standard for the Hygienic
Production of Wild Game Meat for Human Consumption (AS 4464:2007).
Is Kangaroo Healthy to Eat?
Kangaroo is very high in protein yet very low in fat. Per 100-gram serving, kangaroo
offers 21 grams of protein and only 1 gram of fat at a total of 89 calories. Kangaroo
meat also boasts a very high concentration of Conjugated Linoleic Acid (CLA), a fatty
acid that is believed to deliver both anti-carcinogenic and anti-diabetic benefits.
What does Kangaroo Taste Like?
Kangaroo is a wild-sourced, lean protein. Because of this, its flavor tones closely
resemble those of wild game in the United States such as venison. While wild-harvested
deer will often present more earthy notes in the meat, kangaroo meat tends to taste
more neutral. This is due to the differences in diet, as deer, which are often harvested
during winter when food is scarce, must scavenge twigs and shrubs amid withering
foliage. Because winters in Australia are milder, with less contrast between summer and
winter, Kangaroos have more access to vegetation year-round. This steady diet results
in, simply put, “a cleaner-tasting venison flavor.”
What is the Best Way to Cook Kangaroo?
Because Kangaroo is so incredibly lean—without the fat marbling like beef to provide
juiciness—it is often essential to cook the meat to medium-rare to maintain both
moisture and flavor.
For tougher, harder-working muscles with a heavy concentration of collagen—similar to
a deer’s front shoulder—it may help to cook these cuts low and slow over an extended
period of time so the collagen can break down, turn to gelatin, and thus tenderize meat.
Below are some simple instructions on cooking kangaroo loin.
How to Cook a Kangaroo Loin
Similar to the loins from a deer—often called the “backstrap”—a loin from a kangaroo
has a large and small half. It helps to cut a whole loin in half and cook these halves
separately to ensure a proper final temperature.
Also similar to deer, some silver skin may remain on the exterior of the meat. This is the
connective tissue between muscle and hide. Silver skin is undesirable both in terms of
flavor and texture. We recommend trimming away this strips of silver skin with a sharp
fillet knife while the meat is still partially frozen, as it’s easier to cut just the silver skin
before the meat completely thaws and becomes more flexible under a knife.
General Directions
- Trim off silver skin and spice with your favorite Bearded Butcher Blend Seasoning. If planning to use a sous vide cooker, seal meat. Whether sealed or unsealed, allow meat to sit and absorb spices in the fridge for 2-3 hours prior to cooking.
- To cook with a sous vide, set sous vide to 105 F for smaller half, 108 F for larger
half. Sous vide smaller half for 2 hours, larger for 3 hours. - To cook in an oven or smoker, set the temperature to 200 F and cook smaller half for approximately 30 minutes, larger half for 40 minutes—until internal temp reads 105 F for smaller half, 108 F for larger half. TIP: Use a digital meat thermometer to monitor.
- To finish via a reverse sear, heat a fire or grill to hot, hot—600 to 700 F. Pat-dry
loins and lightly spay with cooking oil. Sear each side 1 minutes and 30 seconds. - Prior to carving, allow meat to rest for 10 minutes uncovered, preferably on a
stainless-steel grate so juices and drip (so they don’t pool and soften crust).
