Haven't Tried Kangaroo Meat Yet? The First Step for Healthy-Living
When hearing the word “kangaroo”, the first thing that comes to mind for many people is Australia. Actually, it’s not rare at all to see people eating kangaroo meat in Australia. In Japan however, kangaroo is pretty uncommon, but compared to beef, pork, and chicken, there’s a lot more nutrition in kangaroo meat. Today we’ll be introducing kangaroo meat which is expected to prevent lifestyle diseases.
High-Potential Kangaroo Meat! Building a Nutrition-Rich Healthy Body
Currently in Japan, heart diseases and metabolic disorders are increasing due to food containing a lot of fat and sugar. On top of that, daily stress levels are high. It’s said that a poor daily lifestyle is the cause of such diseases and in 2017, the number 1 cause of death in Japan was cancer, followed by heart and lifestyle diseases. From research, you can tell daily eating habits are an important part of everyday life. Recently, there has been a growing interest in food, and we often see food pyramids where people can choose a balanced diet at first glance, and “special health food” logos for nutritional food. With that being said, many people think that eating meat would make them gain weight or it is not good for losing weight but there are many points of which we would like to recommend kangaroo meat.
Conjugated Linoleic Acid (CLA)Conjugated linoleic acid is a chemical found in the fatty acid, linoleic acid and is mostly contained in meat and dairy products. It is one of the unsaturated fatty acids that cannot be produced in the body. It is said that CLA helps to burn fat and build muscles rather than store fat and has anti-flammatory properties. Kangaroo meat contains 6 times more CLA compared to that of beef.
Super Low in Fat and CholesterolOnly 1% of kangaroo meat is fat, and half of that fat is unsaturated fatty acids of which are said to be good for our body. Also, the cholesterol level is 54mg per 100g for kangaroo. Pork has 84mg of cholesterol per 100g. You can obviously tell the difference.
High in ProteinProtein is an important nutrient when it comes to building muscle, healthy blood, and bones. Kangaroo meat contains 23.5g per 100g. Chicken breast is also known for its high protein yet only contains 21.3g per 100g.
By incorporating moderate exercise, and kangaroo meat which consists of high protein but is low in fat, it’s possible to create a healthy body with an outstanding metabolism.
Tasty Wild Kangaroo and its Nutrients
Wild kangaroos are found in the vast land of Australia. Kangaroo is known for its low-fat and high-protein thanks to the great environment of Australia. Obviously, because of this, kangaroo meat is free of additives etc. However, because they grow up in the wild, some people may be worried about the safety of the meat. In Australia, safety and hygiene control standards are very strict and thus, the meat is very safe. Hopefully in the near future, high quality and safe kangaroo meat will gain its much deserved attention as the “fourth” meat after beef, pork and chicken in Japan!
A Guide to Kangaroo Cuts! Delicious Recipes to Jump Start a Great Meal
Kangaroo meat is lean, rich in flavor, has less a gamey taste and is very tender. We’ll be introducing various cuts and recommended recipes!
Striploin loin is the meat in the back part of the spine, and is well-balanced in fat. This is what gives it that savory taste. We recommend a red wine kangaroo stew.
- Red Wine Braised Kangaroo Stew
- kangaroo meat (striploin)⋯⋯250g
- red wine
- salt⋯⋯1/3 teaspoon
- black pepper⋯⋯a little
- garlic⋯⋯1 clove
- vegetable oil⋯⋯a little
- onion⋯⋯1 ※cut in all vegetables in edible sizes
- favorite herbs⋯⋯a good amount
- soy sauce⋯⋯2 teaspoon
- cube consommé⋯⋯1
- sugar⋯⋯2 teaspoon
- Marinate the kangaroo striploin in red wine for half a day. Then, after removing it from its container, wipe off moisture from the surface. Season the meat with salt, pepper, and grated garlic.
- Heat a bit of salad in a frying pan. Cook both sides of the striploin until golden brown. (The key point is to cook the surface until crisp and to only cook the inside a little bit.)
- Heat the salad oil in the pressure cooker, and stir-fry vegetables and potherbs. Then add the striploin and red wine to the cooker and close the lid. Pressurize for 7 minutes.
- After, take out the striploin, add the finishing seasoning and boil until the broth thickens. Finally put the striploin back and boil it again for 10 minutes with low heat.
Kangaroo Rump (minced)
Rump is gaining attention due to recent health-conscious trends. Rump is close to the hindmost area. The tender red meat and rich taste is the feature of this cut. We recommend using the savory rump as minced meat to make a unique dish, such as tacos using fresh vegetables and minced rump with potherbs and spices.
- Kangaroo Taco Meat
- kangaroo rump meat (minced)⋯⋯500g
- garlic⋯⋯1 clove
- canned tomato⋯⋯400g
- red wine⋯⋯100ml
- worcestershire sauce⋯⋯3 tablespoon
- chili powder⋯⋯2 tablespoon
- vegetable oil⋯⋯1 tablespoon
- a little salt and pepper
- Add vegetable oil into the pot and begin to heat it. Add garlic and stir-fry it with low heat. As soon as you smell the deliciousness, add celery and the minced rump and continue to stir-fry until the color changes.
- Add red wine into the pot and apply high heat until the alcohol evaporates.
- Add canned tomato while crushing it and simmer with low heat until the liquid evaporates. Then add ketchup, worcestershire sauce, and chili powder for the final touch.
Bonessless Leg (Thigh)
The thigh is a section that is a commonly used muscle, and has more red meat compared to the rump with little fat. We recommended "tataki" in Japanese or “searing” to fully make use of the beautiful lean and soft thigh meat. Kangaroo meat has a lot of moisture and the liquid in the meat is easy to drip. However, by marinating kangaroo meat into sake, it prevents dripping.
- Seared Kangaroo Meat
- kangaroo boneless leg (thigh)⋯⋯250g
- sake⋯⋯a good amount
- salt⋯⋯1/2 teaspoon
- black pepper⋯⋯a little
- garlic, green onion, sesame oil to your preference
- Wipe the moisture off from the surface of the boneless leg and marinate in Japanese sake for 3 hours. After, wipe the moisture again and sprinkle the meat with salt and pepper.
- Grill the meat for 10 minutes and wrap it with aluminum foil to cool down.
- Thinly slice the meat and serve with cut garlic, finely chopped green onion and sesame oil.
Kangaroo meat may be a savior to prevent lifestyle-related diseases. Currently it is still an uncommon meat, but you can enjoy healthy and savory dishes. Why not give it a try now today!
THE MEAT GUY’S RECOMMENDED PRODUCTS
- Ground Kangaroo Meat / Kangaroo Mince (500g)¥1,130As featured at the Australia Pavilion at EXPO. Lean ground Kangaroo. (Frozen)
- Kangaroo Burger Patties (200g)¥570All set for the perfect "Roo" burger. One package has two 100 gram patties. (Frozen)
- Spiced Kangaroo Cubes (150g + 10 Skewer Sticks)¥570Pre-seasoned with fresh-ground black pepper and other spices. (Frozen)
- Kangaroo Boneless Leg【Sold by Weight】(1pc＝2kg~4kg)¥5,060A big block of kangaroo boneless leg. Sold by weight. (Frozen)
- Kangaroo Striploins (450g)¥3,300The best of the Roo. These loins make great steaks, we recommend medium rare. (Frozen)
- Kangaroo Rump Steaks (450g)
Regular Price: ¥2,520