Kangaroo meat

Kangaroo meat is produced in Australia from wild kangaroos and is exported to over 61 overseas markets.^[1]

Kangaroo meat is sourced from the four main species of kangaroos that are harvested in the wild. As of May 2024, Australia’s commercial kangaroo industry is the largest commercial land-based wildlife trade on the planet.^[2][3] Kangaroo harvesting only occurs in approved harvest zones, with quotas set to ensure population sustainability. In Victoria, quotas were formally introduced in 2019, starting at 93,640 kangaroos and peaking at 166,750 in 2023 before decreasing to 111,575 in 2024 to balance ecological and management needs.^[4] If numbers approach minimum thresholds harvest zones are closed until populations recover. Kangaroos are harvested by licensed shooters in accordance with a strict code of practice to ensure high standards of both humaneness and food hygiene.^[5] Meat that is exported is inspected by the Australian Quarantine and Inspection Service (AQIS).

The kangaroo has traditionally been a staple source of protein for many indigenous Australians for more than 40,000 years.^{[6][7][8][9][10]} Kangaroo meat is very high in protein (23.2%) and very low in fat (2.6%).^[11] Kangaroo meat has a very high concentration of conjugated linoleic acid (CLA) when compared with other foods. CLA has been attributed with a wide range of health benefits. Kangaroo meat is also processed into pet food. Due to its low fat content, kangaroo meat cannot be cooked in the same way as other red meats, and is typically either slow cooked or quickly stir-fried.