Kangaroo Rump Block (700G) from Australia
Product Description
Straight from the land down under: blocks of roo meat!
The best of the Kangaroo. These loins make great steaks, we recommend medium rare. One of the most tender and tastiest steaks you'll ever have!
Kangaroo has a wonderful gamey taste that adds a lot of flavor without being overpowering. A very healthy alternative to other meat cuts.
Low in fat, high nutritional values, high protein, low cholesterol. PLUS, Since Australian kangaroos are free-range, they do not contain any growth hormones or artificial chemicals. These meats are safe export products.
The Meat Guy recommends using this cut for some beautiful Roo Roast!
Kangaroo meat has a very low fat content, only 1%! Most of it is red meat, so make sure you don't overcook it! Otherwise, it will become tough and chewy. Cook it enough so that there is still a nice deep pink color on the inside.
How to eat
The Meat Guy's recommended way to eat it is "roasted roux". Try slowly cooking it like beef.
Kangaroo meat is very low in fat, only about 1%. It is mostly red meat, so if you cook it too much it will become tough. We recommend cooking it until it turns a deep pink color.
[Roast roux]
1. Allow the meat to come to room temperature before grilling (about 30 minutes or more).
2. Wipe off any drippings and season with olive oil, plenty of salt, and pepper.
3. Place in a heated frying pan and cook over medium heat for 2 minutes on each side.
4. Once the meat is browned on all sides, transfer it to a preheated oven at 200℃ and cook for about 15 minutes. (The cooking time may vary depending on the thickness and size of the meat.)
4. Although it's best to eat it fresh, to minimise loss of the delicious meat juices, transfer it to a tray, cover with aluminium foil and let it sit for 15 minutes.
5. To finish, fry in a high-temperature frying pan for 30 seconds on each side and it's done!
6. Slice thinly and enjoy!
Most of the meat is lean and has very little fat, so it remains tasty and soft even when served cold! There are a variety of menu items, including roux meat salads and roux sandwiches.
Please let me know how you enjoy it :)
Learn more
The number of kangaroo meat lovers is increasing day by day because it is healthy, tasty and environmentally friendly.
Since it is game meat, it goes without saying that it does not contain any harmful chemicals such as growth hormones or antibiotics. By that definition, it may be called organic. However, to be officially called organic, it must have been caught and raised on a farm that is certified organic. Although it cannot be officially called organic, it is as close as possible.
Kangaroo meat is especially recommended for athletes and those on a diet. Many people have the impression that meat is fattening or unsuitable for dieting, but there are many reasons why kangaroo meat is recommended.
Recommended point 1 Conjugated Linoleic Acid<br>Conjugated linoleic acid is a modified form of linoleic acid, a fatty acid found in vegetable oils, and is an unsaturated fatty acid that cannot be produced in the body. It is said to have the effect of making it harder for fat to accumulate in the body and making it easier to burn accumulated fat, and contains about six times more than beef. Kangaroo meat contains one of the highest levels of conjugated linoleic acid of any food.
Recommended point 2 Very low fat and low cholesterol Kangaroo meat contains very low fat content, only about 1%. About half of that fat is made up of unsaturated fatty acids, which are said to be good for the body. Furthermore, the cholesterol content is 54 mg per 100 g. The same amount of pork has 84 mg per 100 g, so you can see the difference.
Recommended point 3 High Protein <br>Protein is an important nutrient that serves as the building blocks for muscles, blood, and bones. Kangaroo meat contains 23.6g of protein per 100g. This is more than chicken breast meat, which is said to be high in protein, at 21.3g. By incorporating moderate exercise and consuming high-protein, low-fat kangaroo meat, you can build a muscular body with good metabolism.
Product Information
| Product name | Kangaroo meat rump block |
|---|---|
| name | Kangaroo meat (frozen meat) |
| Contents | 700g |
| country of origin | Australia |
| raw materials | Kangaroo meat |
| expiration date | Separately stated on product label |
| Storage method | Must be frozen below -18℃ |
| Importer | Plus Impact Japan Inc. Cosmo Kitasenju 501, 2-1 Senju, Adachi-ku, Tokyo |
| Seller | TMG International Co., Ltd. 4-8-1 Tango-dori, Minami-ku, Nagoya TEL: 052-618-3705 |
| Delivery method | Frozen |
*Package and specifications may vary slightly depending on purchasing and inventory status.
*Please note that the content may vary.
Allergens contained in this product (specific ingredients)
none
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THAWING
Thaw frozen products slowly at low temperatures.
If thawing in ice water, the recommended time-length is about 4 hours per kg.
If thawing in the refrigerator, it takes about 24 hours per kg.
You can thaw it while in the package, but the package may open during thawing, causing leakage, so we recommend double-bagging or thawing on a tray or bowl.
For more details, check this page.
"Small ingenuity makes a big difference in taste! How to thaw frozen meat"
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