Boneless Kangaroo Loin
Availablity: Out of Stock
Choose 6.6, 13.2 or 22lbs Total
Cannot be shipped to California.
Cut from the hindquarter, kangaroo loin meat is a fine textured soft meat with a ruby-red color and tender muscle fibers. In addition to the roasting, grilling or slicing & pan roasting applications suitable for most kangaroo meat, it can also be smoked or braised.
Kangaroo meat is full-bodied in flavor (beefy with a hint of smokiness) with similarities to venison. There is virtually no fat (around 2%) and little connective tissue, so it cooks extremely quickly.
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.
Store kangaroo loin in your freezer until you're ready to use them, then thaw as many packages as you need.
RECIPES & TIPS
Because they’re so lean, you should brush kangaroo loins with olive, peanut, or sesame oil before cooking. Though kangaroo meat is perhaps best roasted, loin meat can also be braised, smoked, grilled or sliced & sautéed/stir fried.
To help ensure a moist, tender result, kangaroo meat can be barded, (wrapped with bacon or pancetta) which will release moisturizing fat as it cooks and impart a little extra smokiness. When the kangaroo is done cooking, the bacon can be served with it or reserved for some other use.
Kangaroo is also good marinated, as long as the marinade’s flavors are kept on the subtle side so the meat's flavor still shines through.
After cooking, kangaroo loins are best left to rest (covered) for five to ten minutes before slicing or serving to allow the juices to thicken so they won't run out onto the cutting board or plate.
Flavors that work well with other game meats (particularly venison) are often used with kangaroo. For example: juniper berries, garlic, thyme, bacon, pancetta, berries (try wild huckleberries!), red wine, and port.
Rare – 135°
Medium Rare – 140°-150°
Medium – 140°-145°
Medium Well – 160°
Well Done – 165° and above
* The USDA recommends cooking all wild game meats to an internal temperature of 165 degrees.
What Others are Saying
Cook at Home
by Heather -
So mixed ratings from the recipients, but I can tell you being from Oz, the product was very good. I marinated with salt, pepper, olive oil, garlic powder, chilli flakes and balsamic vinegar. Cooked to rare (DO NOT OVER COOK), warmed when served and finished with a fig balsamic glaze... the sweet acid to finish takes some of the game taste from the dish. I liked it, but then again I took it off the grill at rare :) let the post cooking marinade finish the cooking process, never over cook Kangaroo!