There are almost 50 different species of kangaroo but only four of these are hunted. The Australian government determines how many may be shot per year. This culling is necessary because kangaroos form a serious threat to traffic and because otherwise they would overgraze many parts of Australia and cause further encroachment of the land by deserts.

Habitat
Kangaroos inhabit the entire continent of Australia except for certain very wet areas. Even so, every species has its own range of distribution. Kangaroos feed on grass and leaves.

Because Australia is a fairly dry country, kangaroos are a source of many problems for farmers.

Breeding
Although 10% of the population is shot every year, their numbers still continue to rise. Keeping the population of kangaroos down costs the Australian government millions of dollars every year. To help cover these costs, Australia is hoping to export kangaroo meat. In spite of the fact that people in Australia want to limit the huge numbers of kangaroos, the government still has very strict requirements for the hunting of these animals.

Season
Since there is no real slaughtering or hunting season for kangaroos, their meat is imported and butchered throughout the year.

Meat
Kangaroo flesh is a beautiful red colour and exceptionally low in fat. It also has a high protein level and contains many minerals. The meat is strictly free-range.
Due to the great distances to Europe and the US, most of this is shipped as frozen meat. Fresh kangaroo meat is available upon request.

Cuts
The following kangaroo cuts are available: striploin, loin filet, long filet, tenderloin, rump, topside, silverside, boneless hind and goulash.