It wasn’t long ago that kangaroo meat was considered only good enough to be consumed by pets, but it seems that in Australia those days are over. Not only has kangaroo meat made the leap from the pet food aisle to the fresh meat counter at the local supermarket, it can also be found on the menu at many fine-dining restaurants. Many people think kangaroos are farmed for their meat, but all the kangaroo meat on supermarket shelves and served in restaurants comes from kangaroos harvested from wild populations. Harvesting is regulated in each Australian state and must be approved by the federal government. Just in case you’re worried, there’s no reason to doubt that kangaroo meat is healthy. It’s a very lean source of protein, iron and zinc, and one of the healthiest properties of kangaroo meat is its low fat content, coming in at less than 2%. However, before you go loading up on kangaroo meat, be aware that it hasn’t received a completely clean bill of health. In 2013, researchers found that L-carnitine — a compound found in all red meat but highest in kangaroo — was associated with increased arterial plaque, which can lean to cardiovascular disease, heart attacks and strokes. As with all red meat, kangaroo meat should be consumed in moderation.
