Where can i get decent roo meat?

Remember guys, there’s no such thing as kangaroo farms…

shauno said :

“seems all roo is harvested from the ‘wild’ by licensed shooters”

Roos really cant be farmed because for one you need a massive fence to keep them in like 3m or more tall. And they get stressed very easily.

They’re not really nomadic, as the Naval base a while back proved. Perhaps another approach to farming would be needed, something resembling the way old shepherds used to work.

Ex-vectis, in answer to your last question. It is illegal to sell a Roo shot on private property unless you have a licence, which is almost impossible to get.

My father had a property near Bredbo which had Roo’s in plague proportions. He wis given a licence to Cull the Roo’s (which was very difficult to get itslef) He was allowed to shoot a certain number of Roo’s on his property but he was not allowed to do anything with them. He had to tag them and leave them. He wasn’t allowed to skin them (required another licence) or Butcher them. Occasionally inspectors would conduct an inspection of the property & if they ever saw any evidence of a Roo that had been killed and not tagged he could get fined & have his Culling licence revoked.

I always thought that was stupid idea as they litterally just went to waste and encouraged the ferral dog/fox population. My father had two farm dogs who loved Roo meat but he wasn’t even allowed to feed them to his dogs.

Nice summary ex-victus…

Additionally, the most common route of Toxo infection in humans would be house cats. I heard that around 30% of the French are infected due to their high levels of cat-love.

superbarn in civic has some most of the time too. doesn’t really matter what kind of packaging it comes it, it’s still usually good.

some of the premarinaded mini-roasts can be great for a quick and easy two person meal too

The problems with farming ‘roos are not working out how to modify farming practices for roos (building bigger fences, breeding programs, stocking levels), but rather developing a whole new (large scale commercial) harvesting program for a species which is already doing pretty well in the environment.

The down sides to such a shift in Australian agriculture are the changes to a “wild” species by the selective harvesting of wild populations. Lowering populations in certain areas could be a problem, but I think if most cows, sheep and fences disappeared then numbers could actually increase even with all the eating of ‘roos.

Gungahlin Al said :

The pre-marinated rolled roast is the pick of the range – quite tasty, easy as to roast without overcooking it (the bane of roo cooking), but is quite “aromatic”.

Agreed! It’s a favourite in our house, easy to cook and tastes great. I’m a huge fan of ‘roo meat, but I find that I’m in a minority in my circle of friends, who view it as either too exotic or too ‘common’. For me, it’s high in protein (and iron, I believe?) and low in fat – what’s not to love?

Coles at Gungahlin always has a decent selection.

The Kanga Bangers are virtually fat free, but that does make them a bit heavy going actually. Needs other adornments, of which I’m sure Danman could advise…

The pre-marinated rolled roast is the pick of the range – quite tasty, easy as to roast without overcooking it (the bane of roo cooking), but is quite “aromatic”.

The other cuts are standard roo fare – careful cooking required. I’ve read you need very hot plate for quick searing to seal in juices, then don’t go beyond rare or boot leather guaranteed. Haven’t been that successful with it have to admit.

Roo meat is good from two environmental angles. They don’t have hoofs so don’t cause as much erosion. From a greenhouse perspective – they don’t ruminate, so don’t fart their little bottoms off all day. Farts/methane is a v bad GHG. So I should also stop eating Xmas fruit cake… 🙂

On fences – the new roo fence around the Defence lands on Majura Road seems to be doing a great job – been a while since I’ve seen any roadkill along there. And it isn’t 10′ high either – just cleverly angled inwards.

Woolies and Coles both stock “Macro Meats” branded Kangaroo products.
http://www.macromeats-gourmetgame.com.au/

They come in a multitude of styles. You can get:
*unmarinated steaks for approximately $14 a kilo.
*herb & garlic marinated steaks for approximately $15 a kilo.
*Kangaroo fillets (can’t remember the price)
*Herb & garlic marinted Kangaroo Roast (can’t remember the price). It comes in a little string stocking and you cook it in the oven. Farking awesome.
*Kanga Bangas! (Can’t remember the price)
*1kg bags of Kangaroo Mince for around $7.50. It is the perfect substitute for beef and you can’t even really tell the difference in a bolognase.
And they might also stock diced Kangaroo but I can’t remember.

All are 98% Fat Free and stocked full of protein.

Most people who don’t like Kangaroo probably haven’t cooked it properly or associate it in the same class as dogs/dolphins/koalas which might all be delicious.

Guess who loves (to eat) Kangaroo! >_> <_<

ex-vectis said :

Wow! And i thought I was dag 🙂

Thanks Gomer and others I’ll take a scooby at the Belco Markets.

Dexi/jessieduck, i’ll take a look at Coles & iGA. Sounds like that Coles stuff could be mince; but thanks I still take a look.

OT’ers – chuckle. I do kinda agree with you. I do enjoy a good thick beef steak from time to time but lik some variety. Yes, i too (personal opinion) think Bambi is the the best; especially wild and well hung. I actually want to make ‘biltong’ from the roo; which is a kinda jerky but far far better. Because of the leaness and texture of the roo, coupled with the taste when dried it makes fantastic biltong!

Now, ‘hydatids’. Or the famous worms that puts folk off roo. The easiest and commonest way of getting Echinococcosis (Hydatids disease) is actually from your pet dog! Petting, stroking and being licked from your pet dog is the most common form of infection. Wild dogs and foxes are also hosts of the parasite which can get into grass eaters via the faeces. Humans are not infected by eating meat containing hydatid cysts. Also, hydatids have not been recorded in Australia since 2000 and there is no strain that ‘likes’ Australia. The biggest danger of eating roadkill is the tendency for small particles of bone shattered by impact to be embedded in the surrounding tissue. The ‘birth defects’ from Roo meat is actually Toxoplasmosis (caused by the ‘Toxoplasma gondii’ parasite. Many people are infected by the parasite which is kept at bay by a healthy persons immune system. However, pregnant women and individuals who have compromised immune systems should be cautious; for them, a Toxoplasma infection could cause serious health problems. Any undercooked meat can be a source of Toxoplasma infection and because Roo is best cooked rare it does tend to get a bad press. As with eating any meat, you take a risk. Although it does appear roo poses less of a risk that is commonly perceived. Personally, i think the main reason that roo is not more popular is that it is a large animal and there is no name for the meat that removes it from the host animal (beef/cow, pork/pig, venison/deer etc…).

Thanks to everyone for the responses! I’ll take a look at Belo Markets and the iGA’s (Possum, now i’ve never tried that; might give it a go! Tried camel a while back but found it has a metalic aftertaste which is a little ucky).

EV

coles has roo steaks from time to time, i buy them as there is absolutely no fat in roo meat. My doctor recommended it, as a way to combat my daily meat intake – laced with big lumps of fat. Apparently fat does things to my heart. who knew?

Wow! And i thought I was dag 🙂

Thanks Gomer and others I’ll take a scooby at the Belco Markets.

Dexi/jessieduck, i’ll take a look at Coles & iGA. Sounds like that Coles stuff could be mince; but thanks I still take a look.

OT’ers – chuckle. I do kinda agree with you. I do enjoy a good thick beef steak from time to time but lik some variety. Yes, i too (personal opinion) think Bambi is the the best; especially wild and well hung. I actually want to make ‘biltong’ from the roo; which is a kinda jerky but far far better. Because of the leaness and texture of the roo, coupled with the taste when dried it makes fantastic biltong!

Now, ‘hydatids’. Or the famous worms that puts folk off roo. The easiest and commonest way of getting Echinococcosis (Hydatids disease) is actually from your pet dog! Petting, stroking and being licked from your pet dog is the most common form of infection. Wild dogs and foxes are also hosts of the parasite which can get into grass eaters via the faeces. Humans are not infected by eating meat containing hydatid cysts. Also, hydatids have not been recorded in Australia since 2000 and there is no strain that ‘likes’ Australia. The biggest danger of eating roadkill is the tendency for small particles of bone shattered by impact to be embedded in the surrounding tissue. The ‘birth defects’ from Roo meat is actually Toxoplasmosis (caused by the ‘Toxoplasma gondii’ parasite. Many people are infected by the parasite which is kept at bay by a healthy persons immune system. However, pregnant women and individuals who have compromised immune systems should be cautious; for them, a Toxoplasma infection could cause serious health problems. Any undercooked meat can be a source of Toxoplasma infection and because Roo is best cooked rare it does tend to get a bad press. As with eating any meat, you take a risk. Although it does appear roo poses less of a risk that is commonly perceived. Personally, i think the main reason that roo is not more popular is that it is a large animal and there is no name for the meat that removes it from the host animal (beef/cow, pork/pig, venison/deer etc…).

Thanks to everyone for the responses! I’ll take a look at Belo Markets and the iGA’s (Possum, now i’ve never tried that; might give it a go! Tried camel a while back but found it has a metalic aftertaste which is a little ucky).

EV

“seems all roo is harvested from the ‘wild’ by licensed shooters”

Roos really cant be farmed because for one you need a massive fence to keep them in like 3m or more tall. And they get stressed very easily.

agreed dmd….roos get a bad rap…bloody good tucker…….i would steer away from roadkill tho……catch and kill ya own

agreed dmd….roos get a bad rap…bloody good tucker…….i would steer away from roadkill tho……catch and kill ya own

I heard that Roo’s don’t carry much in the way of bugs and diseases at all, making them prime candidates for fresh game to be consumed. As a matter of fact, I think people should be eating more roo, since we tend to kill them so frequently.

Health surveyors don’t like roo because they are field killed and carry bugs that can cause birth defects. Try to speak to one at ACT Health Surveillance. Pity because they have very little fat so if cooked too much they dry out and lose juice. Roo shooters are pretty loose cannons and tightly regulated. Hi Gene

mmm roo. And that carrot puree idea has me thinking about lots of things. Now you have made me hungry while I should be going to sleep.

Ainslie IGA always seem to have a good selection. You may want to befriend someone who lives in the bush and shoots and butchers them.

I’ve been making beef bourguignon for years and wish i could claim the carrot puree version as mine, but I discovered it while watching food safari on SBS last year (you can get the recipe on the SBS Food Safari site) and I don’t reckon it can be beat; the heavy bay flavour balanced by the sweetness of the carrots… mmmm, even in 35 degree heat I’m tempted to slave over the oven for it! Maybe with some of that venison… Don’t reckon it would work with roo though…

My understanding is that roos can have hydatids (nasty parasite, humans can catch it too) which means you only want to buy roo meat which has been butchered by someone who knows what they are doing. So, I would avoid the roadkill, even if you know it is super fresh.

I have used veal instead of venison and reckon vension would go down a treat in kean van choc’s beef bourguignon.

Love the sound of that carrot puree!

Roo steaks are lovely, even at $18/kg.

Apologies for going slightly OT, but venison bourguignon sounds wicked! I make a fine beef one (heavy on the bay with a carrot puree for sweetening). Danman, would you recommend just substituting beef for venison on a standard bourguignon recipe, or are there some substitutions or variances (like wine style) that should be made?

MMM Bambi is so underrated.

Nothing better in winter than a robust Venison bourguignonne with parisian mashed potato and several glass of shiraz.

Roo is overrated. Twenty years ago I smuggled some from South Australia to Sydney for some foodie symposium. Can’t imagine any of those types queuing up for roo now.

Buy yourself a good steak instead. It will be lean and tasty. Or go for venison if you want some game.

O’Connor IGA nearly always has some

Coles sell Roo mince at $7 a kilo. Not sure what it tastes like as we cook it with rice for the dog. She loves it.

Yeah, haven’t looked specifically for roo, but the butcher out next to the pet store at belco markets should be able to hook you up – he’s got possum and emu, so surely he’s got roo!

It seems all roo is harvested from the ‘wild’ by licensed shooters.

I seem to remember that the belconnen markets had a unusual variety of meats.