Kangaroo meat, cheap, healthy and better for the environment?

tryagain on 16/02/2020 - 09:29

So the discussion of plant based meat alternatives and their benefits lead me back to thinking about trying some kangaroo meat, a price check reveals it is cheaper than beef, it is low in fat and high in protein, is "free range", Kangaroo's are better for climate change than beef, and due to being wild as opposed to farmed, cause less issues with the environment.

I am thinking of substituting a few mince based dishes (Nachos & Bolognaise) to start with and see if the family notices/complains.

Does anyone here eat skippy, what are your reasons and any tips or good recipes for using it?

Food & Grocery

Comments

  • Dlw on 16/02/2020 - 11:42

    I've had it on the odd occasion bbqed. I found if i overcooked it though it became really chewy.

  • apsilon on 16/02/2020 - 13:09
    +1

    Never tried mince but have done steaks and snags but don't buy it regularly, largely because a large range isn't available locally and others won't eat it. It's not forgiving to being overcooked at all so I'm not sure how well it'd work in mince dishes as beef/pork/lamb mince is very forgiving. Give it a try and see.

    • Love a bargain on 16/02/2020 - 14:52

      overcooking isn't an issue with mince, because it's minced and can't really go tough

      • thrillhouse on 17/02/2020 - 07:31

        This isn’t true; mince can and will go dry / rubbery when overcooked.

        • Love a bargain on 17/02/2020 - 13:19
          +1

          well… everything can, technically, be overcooked & even burnt

          but if someone manages to overcook mince (of any kind) - and not simply because they were distracted and accidentally left it cooking in the pan for too long - they really should be taking some cooking lessons, or maybe just stick to things with sauce

  • dcep on 16/02/2020 - 13:30
    -4

    rare civet or bats are better

    dcep on 16/02/2020 - 13:30 (Collapsed - Offtopic. Show)
  • D C on 16/02/2020 - 14:16
    +8

    Aside from farting a bit less than cows, the biggest environmental difference is kangaroos don't stuff up the roots of grass when they eat like cows (and sheep) do. Kangaroos nibble grass, cows rip it up. Cows cause erosion, kangaroos don't

    Australia didn't have any hard hoofed animals until we introduced cows, sheep, camels, horses (who are stuffing up the Snowy Mountains) etc.

    • armdrags on 19/02/2020 - 07:14

      From now on every living being must clench their anuses for the sake of the environment!

  • iratepirate on 16/02/2020 - 14:21

    I think that if the genetic development had gone into selectively breeding Roos that has been done for cattle it would be a lot more popular.

    • Alley Cat on 16/02/2020 - 20:47
      +1

      The point is it's untouched source of animal food… Please don't destroy it.

      • Roman Sandstorm on 17/02/2020 - 14:11

        Because it's 'natural' it must be better?

      • iratepirate on 17/02/2020 - 17:07

        If you could replace 28 Million cattle with Roos what do you think that would do to the Aussie environment?

    • Banonos on 17/02/2020 - 17:15

      I think farming cattle is the entire reason eating kangaroo meat is even in discussion.

  • elgrande on 16/02/2020 - 16:05
    -5

    Kangaroo's are better for climate change than beef

    Reference please.

    • Ak850 on 16/02/2020 - 16:51
      +3

      If you search "cow vs kangaroo carbon footprint" literally the first result is an article listing the benefits:
      https://www.choice.com.au/food-and-drink/meat-fish-and-eggs/…

      Cows and sheep belch out large amounts of methane, a greenhouse gas 20 times more potent than carbon dioxide. Kangaroos, on the other hand, produce very little of it. So switching to kangaroo can help ease your carbon-conscience.

      Kangaroos also have less impact on the land compared to cattle and sheep, according to Dr Rosie Cooney from the University of NSW "Kangaroos have a much lower environmental impact in terms of water used"

    • tryagain on 16/02/2020 - 16:53
      +6

      There is plenty of information about it, they are not as amazing as once thought but still produce considerably lower amounts of methane when compared on a per kg basis with cattle.

      Here is one article but a quick google will find you plenty more https://www.nationalgeographic.com.au/animals/the-kangaroo-f…

  • DemocracyManifest on 16/02/2020 - 16:08
    +2

    For mince based dishes is fine, do not overflavour + on tasting you can make it taste a little bit more meaty by putting a small piece of 85% lindt dark chocolate in it, great for chili con carne and bologanise. With the steak cook quickly and serve medium rare

  • t_c on 16/02/2020 - 16:46

    Maybe try 50/50 beef/roo mince mix so its not a punch in the face

    • tryagain on 16/02/2020 - 16:57

      That's not a bad idea, I plan on introducing it by stealth, hence in things that have a reasonable flavour.

    • zambuck on 17/02/2020 - 15:31

      I've done spag bol with a roo/turkey mix and that works too.

  • stinkydog on 16/02/2020 - 17:04
    +1

    We used to love the macro kangaroo until they rebranded. Now the mince often smells putrid and the fillets are terrible. The price in WA has also gone up considerably so other meats are often better value for money.

    • twinbag on 17/02/2020 - 20:21
      +1

      Have to agree with this. We used to have roo weekly, but kind of went off it after the rebranding. Who knows what they did but it's not the same.

  • dufflover on 16/02/2020 - 17:19

    a price check reveals it is cheaper than beef

    hmm doesn't work out like that for me. My local butcher doesn't sell 'roo, but sells a few different steaks at $15-20 which is no different to me going to my Coles/Woolies if I wanted to have some Skippy.

    At the price I see it at, I'd rather the other better-than-beef-environment options like chicken and pork anyway.

    • tryagain on 16/02/2020 - 18:36

      Did a quick comparison between it and the leanest beef mince that we usually get and it's definitely cheaper, but looks like you can get some of the cheap cuts of beef for a similar price when it comes to steak.

  • skywards on 16/02/2020 - 17:34
    -3

    I’m not liking the idea of consuming an animal in our coat of arms 🤷🏻

    • Ace Ventura on 19/02/2020 - 09:43

      Plenty of other countries eat their coat of arms, not sure what the issue is.

  • John Kimble on 16/02/2020 - 18:14
    +3

    Years ago I remember it being much cheaper, around the same price as chicken. Now it's about in between chicken and beef?

  • Inshinshishimop on 16/02/2020 - 18:23
    +5

    Maybe it's time to selectively breed kangaroos. Make them fatter and juicier :D

    • ChickenTalon on 16/02/2020 - 23:41
      +18

      Wagroo. I like it

    • thrillhouse on 17/02/2020 - 07:35
      -2

      No; humans do not need to breed everything for the purpose of consumption. This is why the world is falling apart.

      • netjock on 17/02/2020 - 08:53

        We breed humans to work and grow the economy. If you think about the leaps in technology, production etc with say 4bn people on the planet instead of 6 we can both have good environment, work less and stop fighting. (4bn is just a stab at a number).

      • Bargain80 on 17/02/2020 - 11:18

        unfortunately that's how it is due to the high number of human population.
        Without breeding, there won't be enough amount to feed everyone.
        Even if everyone turn into vegetarian, we end up have to 'breed' more the edible plants.

        This is why Thanos is right in certain point.

      • Roman Sandstorm on 17/02/2020 - 14:18

        @thrillhouse

        No; humans do not need to breed everything for the purpose of consumption. This is why the world is falling apart.

        What. The. Absolute. <Profanity>???

        a. Please define what you mean by 'falling apart'.
        b. Please define what you mean by 'the world'.
        c. Please explain the relationship between humans breeding 'everything', and the world 'falling apart'.

  • tessel on 16/02/2020 - 20:45
    -4

    No, just no. There's a reason we be eating cow still after all these years.

    • TEER3X on 16/02/2020 - 21:48
      +3

      Is da reason coz you ain't highly evolved?

    • Ace Ventura on 19/02/2020 - 09:45

      Arguments hold more weight when you state the reasons, not just state that there is a reason. They hold even more weight if you supply sources for your claims.

  • Tamtim on 16/02/2020 - 21:09
    +4

    I've started cooking a lot more roo these days, since I have low ferritin levels. I found the plain steaks a bit tricky to cook — you need to get the timing right or they dry out and quickly become tough. Try marinating in lots of olive oil beforehand and serve them medium rare.

    First few times I had roo, the taste really threw me off. It's got a very distinct, gamey smell that your family will definitely notice unless you add heaps of herbs and spices. The pre-marinated patties and sausages from Coles/Woolies are nice, and they managed to mask the gamey taste well, but I find them way too salty.

    These days, I mainly buy the mince — easier to cook. I find they substitute beef well when making tacos. They go great with all the Mexican spices and fresh coriander.
    You can sort of tell it's not beef in bolognaise, but its subtle and I'm getting used to the taste now, especially if I add lots of garlic. Tomorrow I'm planning to make lasagne with the mince. Lots of dried herbs and parmesan cheese should do the trick :)

  • Munki on 16/02/2020 - 21:26

    Kangaroo luc lac is delicious. I've actually been seeing more roo meat sold in supermarkets, so I'm gonna be keen to pick some up to cook with. Pretty sure my wife won't like it though.

  • newbiesh on 16/02/2020 - 21:43

    Possible if only the kangaroo didn't eat bat shit

  • Windows98 on 17/02/2020 - 00:17
    +6

    Isn't the reason kangaroo meat is currently "environmentally friendlier" than beef because it's not as highly consumed, so they can be left to be free range and the low numbers don't do as much harm.

    If we all swap over, and the industry tries to match demand, the same problems we have with beef will happen with roos.

    • GUYANDSON on 17/02/2020 - 22:08

      Moreso that Australia has environments where roo's thrive naturally. Whereas with traditionally farmed animals we have often have to make the environment suit. Traditional methods of farming these animals is also ridiculously destructive on the land.

      In some areas we've got them in plague proportions, same with wallabies, wild boars, camels and deer. To the point where govt pays hunters to cull populations. I'd happily eat more of them if they were readily available.

      • Ace Ventura on 19/02/2020 - 09:46

        Ironically, the culled animals, cannot be used for consumption, such a waste.

  • coin saver on 17/02/2020 - 08:08

    Kangaroo especially mince is great for dehydrating as being very low in fat there is very little chance of it going rancid.

  • Debuting on 17/02/2020 - 08:26
    +2

    Are there any risks with eating Kangaroo?

    Maybe there needs to be more studies about the diseases the Kangaroos may carry.

    • jimdotpud on 17/02/2020 - 11:56

      wait till they start importing meat from china… not long now

  • ozboygsl on 17/02/2020 - 10:01
    +1

    Aaaaand getting back to the question. Cooking roo is best done on high heat for a short time turning often. Longer cooking always leaves it tough.
    And yes, it's a good idea to marinate it.

    • lord henry on 18/02/2020 - 00:33

      I did a sous vide roo steak last week and it was very tender.

      • ChickenTalon on 18/02/2020 - 04:10

        How’d you do it? I usually do my steaks 53.5c for 90min (depending on thickness.

  • tryagain on 17/02/2020 - 10:04
    +1

    There are risks with any meat, I haven't seen anything to suggest that Kangaroo meat has caused any widespread issues. I think one potential issue is that it isn't as forgiving as some meats with cooking due to its low fat content, so making sure it is cooked enough to kill off any issues but not over cooked is a bit more tricky.

    • tryagain on 17/02/2020 - 12:47

      This comment was meant to be a reply too

      Are there any risks with eating Kangaroo? Maybe there needs to be more studies about the diseases the Kangaroos may carry.

  • DarthAntz on 17/02/2020 - 11:59

    Mexican or taco seasoning with mince kangaroo meat. Leftovers also taste great.

  • BuckEyeDuo on 17/02/2020 - 12:20

    I will never eat Kangaroo. How can you eat an animal which on our National Emblem.

    • Munki on 17/02/2020 - 16:50
      +2

      With a fork.

      • zoob on 19/02/2020 - 08:24

        And a knife.

    • HangryCakeStore on 17/02/2020 - 17:09

      We all should start trying dog meat, stuff the hippies, seriously food equality

  • [Deactivated] on 17/02/2020 - 12:29
    +1

    So much misinformation above…

    1. Calorie in and calorie out model is crap. You do not absorb all the calories and calorie out is dependant on what kind of calorie goes in. It's a stretch but all I can think is using the model of petrol efficiency - it makes sense until someone points out that the vehicle is a diesel. Feed a human being the entire day's calorie in simple sugar and watch how the body stalls.

    2. Sugar has a big effect on how you store energy. Without insulin which is greatly triggered by sugar, you do not store energy. Fat is stored energy.

    This basic endocrinology.

    • tryagain on 17/02/2020 - 13:24
      -1

      So much misinformation above…

      I think the low-carb vs low-fat debate is full of people with confirmation bias on both sides of the debate.

      Calorie in and calorie out model is crap

      In it's simplest form it has merit, ie if you are overweight, you either need to burn up more energy or stop consuming and storing as much energy, crapping out calories is still calories out, it's the law of conservation of energy.

      The low-carb diet seems to be beneficial in losing weight at least in the short term, as for the long term effects, we seem to have lots of voluntary guinea pigs so time will tell I guess. Just about all research that I have seen points to the abysmal failure of dieting after a 2-5yr period, my BS meter seems to be activated any time a "diet" overly focuses on what you shouldn't consume as opposed to focusing on eating the right amount of nutrient-rich foods to suit your body and your lifestyle.

      My anecdotal observations are that (on the whole, there are always exceptions) people who are really pro low-carb or low-fat seem to be the ones, who when taken over a period of 2-5 years are up and down with their weight over that period of time. People who maintain a healthy weight range over the long term seem to have a far greater focus on what they are actually eating as opposed to what they are not.

      • [Deactivated] on 17/02/2020 - 13:37
        +3

        People who maintain a healthy weight range

        1. Do not outsource laborous activity.

        2. Avoid sugar.

        I have never met anyone round that got there by eating fatty meats.

        • tryagain on 17/02/2020 - 13:56

          I have never met anyone round that got there by eating fatty meats.

          A bit of a strawman, I also have not met anyone (who eats meat) who became round without eating fatty meats, but I agree with the laborious activity comment.

          • [Deactivated] on 17/02/2020 - 13:58
            +2

            @tryagain:

            I also have not met anyone (who eats meat) who became round without eating fatty meats

            You have not met a round vegetarian?

            • jimdotpud on 17/02/2020 - 14:09
              +2

              @[Deactivated]:

              You have not met a round vegetarian?

              i know heaps of them. it's quite common

              when will the BS stop, Sugars and carbs are a big issue, they are in almost everything. We need fat to thrive, your brain craves it.

              My kids eat lots of fats, they are as skinny as rakes. we try to limit the amounts of sugar intake.

            • tryagain on 17/02/2020 - 14:44

              @[Deactivated]:

              You have not met a round vegetarian?

              How did you miss this bit

              also have not met anyone (who eats meat)

    • D C on 17/02/2020 - 17:40

      Feed a human being the entire day's calorie in simple sugar and watch how the body stalls.

      That's a sweet sweet strawman you've pushed over.

      • [Deactivated] on 17/02/2020 - 18:09

        It is in relation to other comments, not the original post.

        Stop using the term strawman and leave it unqualified. If you're inclined to shut coversations off, just use alt-f4.

        • D C on 17/02/2020 - 19:33

          Nobody saying "calories in < calories out" is saying where the calories come from doesn't matter, you need need protein, vitamins etc.

          Stop eating crap, eat a range of food in moderation, get off your arse a bit more.

          No-one ever came out of a concentration camp fat. Gee, maybe calories do matter.

          Stop using the term strawman

          Sure, when you stop making them.

          • [Deactivated] on 17/02/2020 - 19:36

            @D C: Ah. No wonder you're trying to shut down conversation by claiming "strawman".

            You were writing a whole lot of nonsense that you were called out on.

            Ok, you win. You called strawman. Very clever.

            • D C on 18/02/2020 - 21:20

              @[Deactivated]:

              You were writing a whole lot of nonsense that you were called out on.

              Nonsense my arse.

              If you consume fewer calories than you use, you will lose weight. We call that physics.

              Eat nothing for a couple of weeks and let me know how that goes.

  • greywise on 17/02/2020 - 12:52
    +1

    Can kangaroo meat get contaminated by the corona virus? Used to eat kangaroo meat but wife says no because of risks of game meat

    • nfr on 17/02/2020 - 14:18

      That's why you cook it.

    • Roman Sandstorm on 17/02/2020 - 14:33

      @greywise (Or not-so-wise)

      Can kangaroo meat get contaminated by the corona virus?

      Is that a serious question? Or just a smart-ass Albury Harvey Norman type of statement?

      Becuase, if it really is serious, this is wrecking ball level face palm territory.

    • Roman Sandstorm on 17/02/2020 - 14:34

      @greywise

      Used to eat kangaroo meat but wife says no because of risks of game meat

      And is this related to the first (ridiculous) question? Or is it entirely separate?

      Wild, personally, unprofessionally killed and prepared game can carry various risks. The risks are still small if common sense is applied (check for larvae, rotting, obvious disease, lead pellets, clean well, cook at high temperature, etc). And the risks are even smaller if the game meat is sourced from commercial and professional suppliers.

      Basically, if your game comes from week-old roadkill, half devoured by scavengers, half rotted away, then apply a degree of caution. If it comes in a sealed plastic package at Colesworth: probably OK.

  • OG Puppy Banana on 17/02/2020 - 13:01

    Macronutrients/calories are excellent and a great option for the aspiring Arnie looking to cycle off chicken and tuna.

    Marinade, cook on high heat to medium rare and eat very quickly or else it turns into a hockey puck.

  • Bullion78 on 17/02/2020 - 14:33

    I dont mind the taste but its a very lean meat with virtually no fat, which is a problem when your primary source of fuel is fat.

  • tommyruff on 17/02/2020 - 14:38
    +3

    I have shot kangaroos (with tags) and taken the legs for the farm dogs and I have cut the back straps out for myself. To be honest I couldn't taste the difference between that cut and beef.
    I have bought kangaroo meat from the supermarket and ended up throwing it out it was too gamey for me. I'm not sure what cut it was either.
    I have eaten kangaroo meat at a restaurant and enjoyed it.
    So maybe it's the type of cut and whether male or female that can make a difference.

    • That Guy on 17/02/2020 - 15:57
      +1

      I pretty much do the same, back straps for home and the rest easily harvestable meat for the dogs.

      Not surprisingly taste varies widely seasonally and also by location. The last I had was surprisingly sweet.

  • dansblackcat on 17/02/2020 - 14:56
    +1

    I find the only thing worse than the smell of kangaroo meat is the taste.

  • alxjpow on 17/02/2020 - 16:01
    +1

    Been eating it three-four days a week for the last two years. I think beef is inferior on a quality/$ basis. Plus I'm Australian, proud to be connected to the land I live on, unlike many people.

    • tryagain on 17/02/2020 - 16:11

      How do you normally have it? Do you just grab it from Coles/Woolworths?

    • HangryCakeStore on 17/02/2020 - 17:11
      +2

      Why not koala meat too?

      • D C on 17/02/2020 - 17:41
        +6

        Most of them are a bit well done at the moment.

        • nfr on 17/02/2020 - 19:06

          That makes me want to cry and laugh at the same time

  • Oofy Doofy on 17/02/2020 - 16:34
    +1

    You have to mix it with spices and herbs or jars of something to flavour it, to hide the gaminess.

    Bolognaise or taco meat seasoning is a good start.

  • LFO on 17/02/2020 - 21:54

    Yes I did try and kept having it.

    We swap because "beef" was becoming less and less flavorsome. I think it has to be because here in Queensland cows are not grass fed but, surprise-surprise!!!, Kangaroos are grass fed :-) Only juicy, tender, delicious grass. Skippy is not silly… Only the best.

    I got them from Coles or Wollies.
    Fillet is best, Steak might be OK depending in the season (remember, Kangaroos eat natural grass so are affected with winter, spring and so on.

    Minced Kangaroo meat was almost rubbish. Useless for anything expected to be eaten. Inedible!

    So, it is only Fillet or Steak.
    No sauces, no spices, no condiments, just salt before cooking and VERY SLOW cooking in a hot pan/BBQ, medium to rare. Too well done and it is like cardboard.
    Medium to rare and it is perfect.

    Price wise, Fillet is not that cheap. But it is worth it.

    Perhaps if I was able to locally buy (real) grass fed Angus beef, I will get back to beef.

  • UrMumsOnlyFan on 18/02/2020 - 00:51

    Had camel burgers recently. I would have just thought it was beef if I hadn't known otherwise.

    I'm all for eating invasive pests. And bats.

    • nandxor on 18/02/2020 - 07:45

      If you are all for eating invasive pests then you won't mind coming to my area and eating the plague of cats for me. Hell, I'll even pay you to eat them. Then I might get a good nights sleep.

      • UrMumsOnlyFan on 18/02/2020 - 08:42
        +1

        If you're gonna pay what OzBargainer would turn that down?

        "Throw another dim sim on the barbie!"

    • macrocephalic on 18/02/2020 - 13:07

      I draw the line at bats. Bats are too big of a disease vector.

  • kaleidoscope on 18/02/2020 - 08:17

    To answer your question in title.

    cheap - yes (cheaper)
    healthy - well it’s more lean but all red meats have complicated health issues in the long run
    better for environment- well it depends (read below)

    What do you think would happen to the meat industry if many more do what you did? (i.e. all of a sudden it’s not a game meat anymore and will become farmed meat to keep up with the demand).
    —-

    If you really care for the environment and health aspects, i’d say eat meat in moderation or switch to a vegetable based diet and the occasional meat to fulfil the cravings. Cheers!

    • macrocephalic on 18/02/2020 - 13:06

      I'm fairly certain that you can't legally 'farm' kangaroos (even if you could get pas the logistics). IIRC farmers need to get a permit to shoot a specific number.

  • LZCS on 18/02/2020 - 09:44
    +1

    There's a lot of smoked kangaroo lying around. Pretty healthy.

  • railspider on 18/02/2020 - 11:05

    Hard to find, but Wallaby is a tastier and easier to cook version of Kangaroo. Both are really nutritious meats

  • trapper on 18/02/2020 - 11:28

    I hope everyone eats lots of kangaroo. Reduce demand for beef and lamb so I can save some $$ :D

  • Embaloo on 18/02/2020 - 12:24
    +2

    I have purchased the kroo mince when it has been on special e.g. < $5/kg clearance.

    My method of making it taste yum in a bolognaise: (1kg)

    1. Start filling the house with the smell of lots of garlic, onions by searing in olive oil. Big pot.
    2. Add twice the spice you would for beef bolognaise (1tbsp cumin, 2 tsp paprika, 1tsp cinnamon, 1tsp pepper), mix around for a min, then add the kroo meat.

    It'll still smell gamey, hard to avoid, but add more of the above spices as you see fit.

    Add heaps of Aussie timned tomatoes or fresh ones, and a good dollop of red wine. The flavour should be neutral by now.

    Then chuck in a whole heap of basil or parsley just before you turn it off the heat.

    We also add some Aussie adzuki beans (dried, so soak em overnight) to make it go further.

    My method!

  • macrocephalic on 18/02/2020 - 13:04

    Yes I sometimes eat it, but not often. It has a very strong smell, which is hard to get past. It's very easy to think that your meat has gone bad if you're not used to it.

    It's better for the environment, but eating no meat is better as well.

  • eastwood27 on 18/02/2020 - 13:16

    Where do you buy Kangaroo meat anyway, I have only seen it stocked in Woolworths and its pretty expensive.

    • LFO on 18/02/2020 - 14:03

      Try Coles.
      Same brand but sometimes different prices.

      Also check visually for better cuts of fillet or steak in either supermarket.
      Minced didn't fit my taste.

  • abuch47 on 18/02/2020 - 15:36

    Burger theory, adelaides first foodtruck succes made the change and it killed their business.

    But yeah it's a great idea.

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