Our range of Kangaroo products available include:

  • Kangaroo Marinated Steak
  • Kangaroo Loin Fillet
  • Kangaroo Rump
  • Diced Kangaroo
  • Kangaroo Striploin
  • Kangaroo Stir Fry Strips and Yiros meat
  • Kangaroo Mince
  • Kangaroo Burgers
  • Kangaroo Kebabs

Kangaroo Industry

The population of Kangaroo in Australia is monitored and regulated by the Australian Department of Environment and Heritage. Modern farming techniques in Australia have provided the perfect combination of feed, water and grazing pastures for the Kangaroo population. The current Kangaroo population exceeds the number at the time of Australian settlement. The Department of Environment and heritage monitors kangaroo numbers in each state and sets quotas for each region relative to its population. Populations are monitored by aerial survey. The quotas are specific to region and also to the species of Kangaroo. There are 48 species of Kangaroo in Australia and only 5 of those can be commercially harvested. Permits can be issued to accredited Field Processors (Harvesters) who carry out the culling in accordance with the industry regulation. Field Processors (Harvesters) can only supply carcasses to Accredited Game Meat Processors who record the weight, species and origin of the animals. This information is recorded for the Department of Environment and Heritage, National Parks and Department of Primary Industry. Field Processors Field Processors must be accredited with the Department of Primary Industry and licensed by the Department of Environment and Heritage. Their vehicles must also be inspected regularly by approved government agents to ensure they meet design requirements and hygiene criteria. Field Processors vehicles are used to transport the carcasses from the field to the refrigeration depots. Field processors accreditation includes Firearms Accuracy and Game Meat Hygiene and Handling courses. Chiller Sites Chiller sites are large free standing refrigerated buildings, or a series of refrigerated shipping containers. The Chiller Sites also have preparation, sanitation and segregation facilities to ensure hygienic carcass storage. Chiller sites are located in rural areas where commercial culling takes place. These facilities are managed in accordance with Department of Environment and Heritage, Department of Primary Industry and the Health Departments sanitation regulations. Sites are fully equipped to manage the storage, handling and integrity of the animals prior to collection by processors.