Kangaroo

Kangaroo meat comes from wild kangaroos harvested in Australia under regulated commercial hunting of four main species, and is exported to more than 61 overseas markets. It is exceptionally lean and high in protein, at 23.2 percent protein and only 2.6 percent fat, and is notably rich in conjugated linoleic acid and all nine essential amino acids, at concentrations exceeding FAO and WHO standards for a complete protein. Indigenous Australians have eaten kangaroo for more than 40,000 years, making it a traditional staple across the continent, and as of 2024 Australia's commercial kangaroo industry is the largest commercial land-based wildlife trade in the world, valued at roughly 250 to 270 million Australian dollars a year as of 2008 and employing about 4,000 people. Because of its low fat content it is typically slow-cooked or quickly stir-fried rather than prepared like conventional red meat, and it is also processed into pet food.