Kangaroo meat at the Queen Victoria Market in Melbourne
Kangaroo meat is produced in Australia from wild kangaroos and is exported to over 61 overseas markets.[1]
Kangaroo meat is sourced from the 4 main species of kangaroos that are harvested in the wild. It is currently[when?] the largest commercial land-based wildlife trade on the planet. Kangaroo harvesting only occurs in approved harvest zones and quotas are set (usually around 15%-20%) to ensure the sustainability of kangaroo populations. In some places (e.g., Victoria), the harvest quotas have tripled. 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. Meat that is exported is inspected by the Australian Quarantine and Inspection Service (AQIS).
The kangaroo has been historically a staple source of protein for some indigenous Australians. Kangaroo meat is very high in protein and very low in fat (about 2%). 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.
Since kangaroos are shot in the wild, there are a number of hygienic concerns. Harvesters are not required to wear gloves or protective clothing whilst slaughtering or field dressing the animal. It occurs at night in rural locations. Kangaroo carcasses are hung from the back of an open truck whilst being transported to field chillers or processors. Dust and flies may cover the carcasses. Cross contamination with other animals such as feral pig and feral deer can also occur as these animals are stored in close proximity. As with other meats, kangaroo meat is known to harbor a number of parasites and pathogens; toxoplasmosis and salmonellosis are two infections with public health significance related to the handling, processing and consumption of kangaroo meat. Russia has banned imports of kangaroo meat due to concerning levels of Escherichia coli that have been detected.[citation needed]
^Government, Australian (4 November 2020). "Exporting kangaroo meat".
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