Aussie Game Meats supplies prime kangaroo meat, wild goat meat and wild boar meat for the Australian market and for export.

Situated at Roma, in Western Queensland, Aussie Game Meats’ processing plant produces the finest quality kangaroo meat, prepared and packaged to the highest standards for export to Asia, Europe and the United States.

Click on the menu items at the left to find recipes, information and supply details for kangaroo meat and other game meats from Australia.

Kangaroo harvests are carried out by licensed shooters, who are issued with permits by state and territory wildlife authorities. With the landholder’s consent, the shooters work on those properties where authorities consider kangaroos are causing damage.

Game meats are amongst the safest and most nutritionally sound meats available to domestic and commercial consumers.  The highest and most exacting quality control and hygeine standards are applied to the processing of Game meat.  Every carcass is inspected by qualified veterinarians before it can be sold for human consumption.

All kangaroo harvesters must be licensed by the Government and pass a Government approved course which instructs them in aspects such as the laws controlling kangaroo harvesting, meat hygiene and animal welfare. In addition their harvest equipment must be approved by a Government inspector to ensure it is of the right standards. The RSPCA has described Kangaroo harvesting as “one of the most humane methods of animal slaughter possible”.

There is only a small number of licensed shooters and processors. It is therefore in their best interests to work within the regulations. This pressure to comply is one of the controlling factors in the industry.

Commercial harvesting of kangaroos is restricted to leasehold and freehold land which is being used for primary production. Such harvesting takes place in Queensland, New South Wales, South Australia and Western Australia. It does not occur in national parks, state forests or conservation reserves, which currently constitute over 68 million hectares or 8.9 per cent of Australia.

At present, the five most common species are harvested on a commercial basis. These are:

	the Eastern Grey Kangaroo
	the Western Grey Kangaroo
	the Red Kangaroo
	the Wallaroo and
	the Whiptail Wallaby

The first three species make up over 95 per cent of the harvest.

Early each morning the hunters bring the night’s harvest into small outback towns in Queensland and NSW.  In each town a local representative buys only those beasts that have been killed humanely.  Any kangaroo, wild boar or goat that has not been head shot is rejected.  The carcasses are stored in large portable cool rooms and transported immediately to an Australian game meat processing plant.

Carcasses are inspected by state and territory wildlife authorities to check that only those taken legally are sold (identifying plastic tags must be attached to every animal shot). Kangaroo are a remarkably healthy animal, they carry very few of the diseases commonly carried by domestic animals. This makes sense since if a wild animal gets sick it will generally die, if a domestic animal gets sick we treat it thereby maintaining the disease in the population. For example rejection rates for disease conditions identified by inspectors when animals are processed are only 0.7%, this is about half to one-third of what is usually rejected for cattle and sheep.

Most of the skins are exported to tanneries and leatherworkers in Europe and South-east Asia.

Kangaroo is a succulent, versatile, lean red meat.  It is very well known throughout the world as a high quality game meat because it has a remarkable appeal to discriminating diners and  health conscious people alike.

What little fat there is in kangaroo is “good fat”.  Research undertaken by Professor Kerin O’Dea and associates found that 40% of the fat in kangaroo meat consisted of long-chain polyunsaturated fatty acid (PUFA) molecules which are believed to improve blood flow, reduce the blood’s tendency to clot, and thereby reduce the risk of heart attack and stroke. She also found that kangaroo meat as part of a low fat diet can achieve a rapid fall in plasma cholesterol.

Kangaroo is a well flavoured meat with the intensity ranging from subtle in young animals to distinctively gamy in older animals. Ageing kangaroo in vacuum bags for up to two weeks can enhance the meat’s natural gamy flavour. Kangaroo responds well to aromatic spices .

The wide variety of cuts available create the opportunity to cook  kangaroo meat  in many different ways. The most popular techniques for prime cuts are pan frying at high temperatures to sear and seal the meat, rare roasting on a high heat to ensure a moist tender finish, barbecuing, char grilling and stir frying. Lesser cuts with more connective tissue respond well to long slow cooking…. braising, casseroling and stewing.   Do not add salt to kangaroo prior to cooking.  It will draw out the meat juices, prevent browning and resulting in dry meat.

Kangaroo meat is a good take away, fast food resource, yet is equally at home in haute cuisine.  It is a very low fat meat which means that care must be taken not to over cook it.   Always preheat the oven, grill or pan before cooking kangaroo. Quick cooking methods help retain juiciness and flavour.  It may be stir-fried, is wonderful marinated, barbecued, char-grilled and roasted and is delicious when accompanied by any traditional game meat sauces.

When roasting, pan frying or grilling kangaroo, the meat should be covered with foil and rested for 5 -10 minutes after cooking. This allows the even distribution of juices and colour. Prime cuts of kangaroo do not need marinating. Less tender cuts can be marinated in a mild acid marinade. If using a marinade, completely dry the meat surface before cooking.

Kangaroo meat is a fine textured soft meat with tender muscle fibres, virtually no fat and little connective tissue (collagen). Kangaroo meat is best served rare or medium rare rather than well done. When not overcooked and rested after cooking it is also juicy.

The preslaughter handling of meat animals is one of the intrinsic factors influencing meat colour appearance and quality. When animals are herded together, stress involved with mixing with strange animals, transportation , being held without food prior to slaughter and movement to the stunning pen can cause abnormal conditions in meat such as pale soft and exudative or dark, firm and dry   conditions, both of which have poor eating and keeping quality.  All kangaroos harvested for human consumption are head shot in the field which eliminates all of the negative effects of preslaughter handling on meat quality. Kangaroo meat has a natural deep red colour with no visible fat.

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