Wild Natural Kangaroo Meat

Wild Natural Kangaroo Meat

Kangaroo meat is very lean and fat levels are typically 1 - 2% and this leanness makes Kangaroo meat very healthy but also means that the meat must be cooked with care to avoid overcooking. Kangaroo meat has been found to be very high in protein and iron content. Kangaroo as a manufacturing meat for use in small-goods has a chemical lean content of 99.1% whereas Kangaroo primal cuts are 99.5% lean content.These percentages are from a Government Laboratory Certificate of Analysis Analytical Results on Kangaroo product. Kangaroo meat is great when used for manufacturing / further processing and is very high in lean content and water retention.  Nutritional Composition of Kangaroo Meat How Kangaroo meat compares with other meat (based on raw meat trimmed of all fat). The following data are extracts from published analysis on Kangaroo meat.

Details :

  • Protein Fat Kilojoules Cholesterol Iron (%) (%) (per 100g) (mg/100g) (mg/100g)
  • Kangaroo - 24 1-2 500 56 2.6
  • Lean lamb - 22 2-7 530 66 1.8
  • Lean beef - 22 2-5 500 67 3.5
  • Lean pork - 23 1-3 440 50 1.0
  • Lean chicken breast - 23 2 470 50 0.6
  • Rabbit - 22 2-4 520 70 1.0
  • Source - Food GL & Fogerty AC. 1982.
  • The fatty acids of Kangaroo and wallaby meat. CSIRO Food Research Quarterly, 42, 57-60.