Kangaroo Meat–Paleotastic

by Paleo Rob on 14/10/2010

The faithful Kangaroo. An icon of Australia. Some may say the spirit of the nation. There are more kangaroos than people in Australia (35-50 million Kangaroos compared to just over 20million people), and of what’s best? They taste great.

Seared Tandoori Kangaroo Fillet

Kangaroo is an ultra lean (>2%), ultra cheap (well in Australia anyway) source of protein. It has been sustaining the hunter-gatherer Aborigines of Australia for thousands of years and is as about paleo meat that you can get. Kangaroo meat is relatively high in Conjugated Linoleic Acid (CLA) (a potent anti-diabetic/anti-cancer), and is also a good source of Iron and Zinc as well as the B Vitamins. Did I mention it tastes great?

Grain Fed Kangaroo? Yeah RIGHT

The best thing about Kangaroo is that they are native to our great country. They also happen to breed like rabbits, and every year 7 million or so are federally mandated to be culled. That means there are 7 million hides of wild game Kangaroo that will appear at your butcher and grocery stores. (Actually a lot less, we export a LOT of our kangaroo)

Another bonus is that because Kangaroos are native to Australia, by eating Kangaroo you are helping the environment, as Kangaroos don’t require lots of feed or water  compared to sheep and cattle and they co-exist with all our native flora and fauna.

I really don’t know what else I should tell you, but if you arnt convinced, how about the following study, showing that eating Kangaroo over more modern meats, leads to lower inflammation.

Differences in postprandial inflammatory responses to a ‘modern’ v. traditional meat meal: a preliminary study.

We conclude that the metaflammatory reaction to ingestion of a ‘new’ form of hybridised beef (wagyu) is indicative of a low-grade, systemic, immune reaction when compared with lean game meat (kangaroo).


So there you have it. It’s Paleo. It’s Tasty. It’s Kangaroo. Dig in!

{ 7 comments… read them below or add one }

Girl Gone Primal October 14, 2010 at 8:11 pm

Well yeah, comparing grain-fed anything to grass-fed anything is probably going to conclude that the grain-fed is more inflammatory… The animal itself probably has little to do with it, unless it’s one that tends to run high in PUFAs (chicken, pork, etc).

But I do love kangaroo – it’s a shame it’s so lean. I much prefer to eat lots of fat in its natural state (on the meat) rather than add rendered fat to keep my macros in order and hunger in check. Ah well, at least butter adds a bit of K2 into the bargain.


Paleo Rob October 15, 2010 at 7:01 am

Yeah it sucks about the fat content! Otherwise I would be eating a lot more of it that’s for sure!


Dave B April 10, 2011 at 8:05 am

I’ve taken to drowning the kangaroo steak in macadamia oil. Can’t eat it otherwise; not enough fat.


Alan Low October 14, 2010 at 10:18 pm

I’ll tell you another thing, it makes wonderful jerky too. I jerked a heap of kangaroo meat the other day and it has a marvellous texture. Not stringy like beef can be.
Try it if you can.


Paleo Rob October 15, 2010 at 7:01 am

Alan, I have been considering doing this for ages, and you have now inspired me to try it out this weekend. Any recommendations on seasoning or marinating?


Prue October 15, 2010 at 9:37 am

Love Roo aka Skippy!
Wish we could get it here in NZ.


Bushrat October 15, 2010 at 11:58 am

Since going primal I’ve had to give up eating roo. I haven’t found a way to make a roo meal that includes enough fat to leave me feeling satisfied. I know roo tail is the best bit and the Aboriginals used to discard the rest of the carcass (unless they were hard up for food) but today roo tail goes into pet food.
Next time I feel in the mood to experiment I’m thinking of mixing some beef tallow into roo mince. I’ll let you know how it goes anyway.


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