Why is kangaroo meat one of the lowest in fat

For example it outlines 3 methods for killing the dependent joeys and young at foot once the mother kangaroo was killed.

Here we introduce three people who hunt and catch their own meat and seafood. Their reasons and motivations are conservation, animal welfare, health and taste. When you grow your own food, you are more likely to appreciate the resources, time and effort that went into producing just one tomato. To pick and eat that vine ripened tomato that you lovingly watered, protected from the birds and carefully mulched in the hot weather, is to celebrate and savour it.

You can also say the same thing about meat. Whether you have raised the meat from a baby animal or carefully hunted it in the wild, taking the time and skills needed to ethically harvest, prepare and cook an animal means your consumption is likely to be a more mindful experience than if you simply bought some pre-prepared packaged meat off a supermarket shelf. And harvesting a whole animal usually leads to eating and using every part of that animal so nothing goes to waste.

These are some of the reasons why some people choose to hunt their own meat. Matt and Lentil of Grown and Gathered describe themselves as gardeners, farmers, authors and educators. On their 6 acre farm in Victoria they produce, fruit, vegetables, eggs, meat and dairy. Autumn is their main hunting season. By that time of year the wild ducks on their property have finished breeding and raising their young.

They harvest about half a dozen each season. As they mention in their book Grown and Gathered — Traditional Living Made Modern, they prefer to hunt in the daylight rather than frightening the animals at night with spotlights.

Rabbits and hares are a problem in the area so they hunt them all year round to contain the population. Rohan Anderson is a hunter, grower, gatherer, cook, and blogger. His food philosophy includes hunting, fishing, foraging and growing food in his local area. It provides information on living off the land, becoming a responsible hunter and delicious recipes.

For Anderson, harvesting your own meat is far less sinister than supporting factory farmed animals. Matt Fowles Fowles Wine Expand. Image: Good Food Revolution. For Matt Fowles of Fowles Wine, real food means home grown veggies and wild caught meat. He even crafted a wine to match wild game called Ladies who Shoot their Lunch and a subsequent range called Are you Game?. Matt regularly hunts his meat in the Victorian Strathbogie Ranges where he lives.

He also believes that responsible and experienced hunters provide an ethical alternative to factory farming and many commercially raised animals. Game to see a clip of Matt hunting? The majority of foods — meat, grains, fruit and vegetables — that we eat today have been introduced to Australia, dating back as early as the arrival of the British first fleet.

Native ingredients, such as native rice, do not need irrigation to grow, meaning less resources go into growing it and it does not rely on industrial agricultural practices.

Commercially grown rice that we grow in Australia today is a semi-aquatic crop that requires flooding irrigation at all times. The minimal fats that are in roo meat are the ones we want — unsaturated fats, including monosaturated and polysaturated fats. Kangaroo meat is also a fantastic source of omega-3 fats and is packed with iron and zinc.

A g kangaroo steak can satisfy one third of your daily iron needs. Iron helps keep our immune system strong, gives us energy, and helps transport oxygen around the body. While zinc is essential for our growth and development. Roo meat also a strong source of vitamin B12 which helps produce red blood cells and maintain the nervous and immune systems. There is currently an over-population of kangaroos in Australia — The lack of vegetation caused by the over population of kangaroos has also led to many kangaroos dying of starvation.

The population of kangaroos has increased since white settlement due to an increase in arable land, stock watering points and removal of predators. Have you ever tried kangaroo kebabs? Or what about roo bolognese? Or even a kangaroo burger? Here are our favourite kangaroo recipes from K-Roo. Cooking kangaroo meat is a bit different to other meats.

Beef and beer. But, could it help the red meat industry achieve its Carbon Neutral CN30 goals? Made with fresh Aussie bananas, coconut and oats, this easy-to-bake sweet slice is sure to impress little lunchboxes or adult picnic baskets this spring season!

Enjoy with fresh fruit, yoghurt or ice-cream! Facebook Twitter LinkedIn Email. Add comment. What if we said you could protect the environment and improve your health, just by having a BBQ? A study published in the prestigious journal Nature Medicine found that a compound in red meat called L-carnitine is associated with the build up of plaque in arteries which causes heart attacks, strokes and vascular disease.

Australian experts said the study was significant because up until now, scientists generally believed cholesterol and fat in red meat was driving the link between high consumption and heart disease. The surprising discovery has caused warnings against the widespread use of L-carnitine as a dietary supplement, particularly among athletes such as footballers and body builders who believe it helps build muscle, burn fat and improve brain function.

It has also caused doctors to reiterate warnings about excessive consumption of red meat and especially kangaroo meat, which has long been thought to be one of the healthiest choices because of its low fat content. The authors of the study, from Cleveland Clinic Foundation in the US, said that when L-carnitine was metabolised by gut bacteria in people who eat meat, it turned into high amounts of a compound named trimethylamine N-oxide TMAO , which damages arteries supplying blood to the heart and brain.

They said meat-eaters were found to produce significantly higher amounts of TMAO than vegetarians after consuming L-carnitine, suggesting that a red meat diet favours the growth of gut bacteria that digests the nutrient.