Extremely versatile, ground kangaroo meat can be used in most recipes calling for ground beef or venison. Because it’s so easy to cook, ground kangaroo is a great way to try this exotic meat for the first time.
Kangaroo meat is full-bodied in flavor (beefy with a hint of smokiness) with similarities to venison.
Compared to lean beef, kangaroo meat offers more protein and significantly lower cholesterol while still containing high amounts of iron and zinc. It is the highest known source of natural Conjugated Linoleic Acid (CLA), containing as much as five times the amount found in lamb.
All kangaroo meat is irradiated as part of processing in Australia.