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Kangaroo Meat

Kangaroo Meat

During my trip to Australia, I had the unique experience of trying Kangaroo. It was interesting that Kangaroo is not commonly eaten by the white/European population as much as it is by the Australian Aborigines. I actually introduced the dish to my host at the time. The meat of the kangaroo has numerous health and environmental benefits over traditional meats and described as having a stronger wild meat flavor. The tender meat is very high in protein and low in fat (less than 2%), has a very high concentration of conjugated linoleic acid (CLA) which is well known to be anti-carcinogenic and anti-diabetes, reduces obesity, and atherosclerosis. Traditionally, and currently, it is used by the Aboriginees for meat, bone, and tendons. They were once hunted by the (now extinct) thylacine, marsupial lion, Megalania, and the Wonambi. Kangaroos are not farmed for meat, but are hunted for meat, hides, sport, and to regulate grazing lands. While I’m not much of a meat-eater (as a free-rangerian most of the meat I eat is free-range, organic fed, or wild game) it is my 2nd favorite meat, next to Ostrich. Rating: 5 stars out of 5. Article/Review 11/14/2011 by Thomas Baurley, Technogypsie.com

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