Dear Judy,
I have heard kangaroo is low in fat and good to eat when on a diet. However, I'm worried that if I give it to the family we could all end up with parasites! Is this true?
Thanks,
Erin
It's funny that this rumour has become so widespread. The answer is there is no risk to you or your family if you buy kangaroo meat from the butcher or supermarket — just don't scrape it off the road!
Kangaroo is one of the healthiest and most hygienic meats you can eat. I should rephrase that by saying, like all other meat on sale for human consumption, kangaroo is extremely safe to eat. It is also one of the healthiest and most economical meats to include in your diet.
The reason I initially suggested that kangaroo was healthier than other meats is because there are such stringent health measures enforced by the industry before the meat is approved for resale. Approximately 0.7% of kangaroo is rejected for human consumption use, which is a third less than the amount rejected from domestic animal farming practice.
The other bonus is, kangaroo meat is free of chemicals. When a kangaroo gets sick in its natural environment, it dies. Domestic animals, on the other hand, are treated by the vet using antibiotics, hormones and other medications that can be transferred to our food.
For health and weight loss
Kangaroo meat is lean, low in saturated fat and provides Omega 3 fats and all the essential amino acids necessary for wound repair and cellular growth. It's also a great source of iron and zinc. For instance, a 150g piece of cooked kangaroo equates to 6.3g of iron and 5.4g of zinc. The recommended daily intake (RDI) of iron is 12g and zinc is 8g.
Kangaroo meat is one of the best sources of protein available, with the average cut yielding over 98% of total energy from protein and less than 2% of energy from fat. Compared to a lamb steak that's 33% more pure protein and the same amount less saturated fat. It also contains 25% more iron than lamb and similar amounts of zinc.
Studies have shown that Aborigines returning to a traditional diet, rich in kangaroo meat and plant foods displayed dramatic improvements in diabetes and other risk factors for cardiovascular diseases. These studies further showed that 40% of the fat in kangaroo meat consisted of long-chain polyunsaturated fatty acid (PUFA) molecules which are believed to improve blood flow, reduce the blood's tendency to clot, and thereby reduce the risk of heart attack and stroke.
Kangaroo is the closest meat to the meat our hunter-gatherer ancestors ate. The animals are reared in their natural habitat with extensive areas to exercise on, hence the kangaroo's low saturated fat content. They eat their native diet and exercise far more than their domesticated relatives.
We can learn a lot from this — when we eat a natural seasonal diet and exercise regularly we are much leaner and healthier too.
Ethical eating
Some people worry about killing kangaroos, but in fact it's a carefully governed industry where the government sets a sustainable quota to be culled each year based on the current population and seasonable conditions. It's a win-win situation, as without the annual culling of around 15-20%, kangaroos would become a pest to the environment.
It's ironic that some people think it's cruel to kill kangaroo but will happily chow down on steak and cutlets from cows and sheep reared for the sole purpose of being fattened up for slaughter. The kangaroo does not suffer the stress of live trucking and abattoirs; instead they live freely in the wild until they are killed instantly by professional shooters.
Cost
One of the great things about kangaroo, especially in a downturn economy, is the price. At $18.69 a kilo compared with $30.00 for beef and $23.00 a kilo for lamb, it's an inexpensive and healthier alternative.
Cooking tips
When you're cooking kangaroo meat, don't salt it beforehand. With less fat it can be dry and adding salt will draw out natural moisture making it even drier. Instead, you can use soy sauce or tamari, or add salty flavours such as capers.
The best cuts to buy include strip loin, fillet and rump. To cook it, heat a saucepan and add a small amount of oil. Macadamia is good as it has a high smoke point. Cook each side for 3-5 minutes then cover the pan with foil and rest for 5 minutes. Slice it across the grain and serve with a whole lot of veggies.
