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Kangaroo Rump
Kangaroo Rump
1 x Kangaroo Rump: 850g / 29.98oz
  • Queensland Kangaroo Rump
  • Serves 4 
  • Sourced from Eastern Queensland, Australia
  • Frozen

Kangaroo Rump

Ultra lean and flavoursome, athletes and health conscious foodies love kangaroo meat for its high protein and iron and for its low-saturated fat content. It has a distinctive meaty flavour, slightly stronger than beef, but less gamey than venison.

Because it is so very lean, quickly sear it off in a smoking hot pan to medium rare at most. If it’s overcooked, it will become tough because there is absolutely no fat to keep the meat moist and tender.   

It’s perfect for the BBQ.

Daisy’s kids love the Kangaroo (check them out having a bite in the video!)

Serves

These Kangaroo Rumps will easily serve 4 people.

Accompaniments

Kangaroo Rump can either be cut and cooked as steaks, roasted whole, or dice up and make into a heart warming stew. 

Kangaroo works perfectly with Sweet Potato Mash, and rich flavours such as Balsamic Vinegar and spices. 

For the perfect steak, season with salt and any spices that you wish, add a touch of oil. Leave out to bring to room temperature. Heat a heavy based frying pan and cook on either side for 4 minutes. Cover and rest in the pan for another 5 minutes before serving. 

Use all those delicious juices which will come from the meat whilst resting as the base of a sauce or to pour over vegetables. 

 

Health Benefits

Kangaroo meat is typically 98% lean and very high in protein and iron. Kangaroo meat has a very high concentration of conjugated linoleic acid (CLA) when compared with other foods. CLA has been attributed with a wide range of health benefits including anti-carcinogenic and anti-diabetes properties, in addition to reducing obesity and atherosclerosis. It is totally free of antibiotics and other chemicals common in meat from domestic animals. 

Environmentally friendly Kangaroos have a herbivorous diet similar to cattle, which release large quantities of methane. In contrast, Kangaroos release virtually none. The hydrogen byproduct of fermentation is instead converted into acetate, which is then used by the Kangroos for energy. 

Sourced

This Kangaroo Fillet is produced by the Quinn family in Queensland, Australia. Their company, Aussie Game Meat, is the largest producer of Kangaroo meat in Australia. 

The Aussie Game Meat Kangaroo Fillet is from the Eastern Grey Kangaroos (Macropus giantess) and they are found in habitats ranging from semi-arid mallee scrub through woodland forests, including the most densely populated and farmed areas in eastern Australia. In Eastern Australia, there are more kangaroos than people, and they are considered pests that damage the range lands for grazing sheep. 

Each year the Australian Government surveys & monitors kangaroo populations in each Australian state to set quotas for a controlled cull which both government and animal welfare groups have deemed as necessary to prevent economic and environmental damage. 

The method of kangaroo harvesting and processing is done in a way that delivers the highest in meat safety standards while at the same time ensuring the "world's best practice" principals are adhered to in regards to animal welfare and conservation management. Once quotas have been set, accredited Field Processors commercially harvest 10% - 15% of the kangaroo population which can only be harvested from primary producing properties in Australia and must be culled using humane practices.

Strict controls ensure that no more than the quota number is actually harvested, and from the time of the humane killing of each Kangaroo their carcass is correctly handled and refrigerated to ensure that the meat for the production process is of only the highest possible quality and freshness. Field Processors are continually audited and monitored by a Government approved agency that is constantly in the field conducting snap inspections and reports directly to the Government with its findings.

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