[Sca-cooks] Kangaroo meat (was Re: Vegetarian & Vegans)

Dragon dragon at crimson-dragon.com
Mon Jul 28 13:02:04 PDT 2008

Susan Fox wrote:

>Some people heard Australia and made the mental jump to Kangaroo 
>meat, I suppose.  [Pun intended, of course.]  Like we don't produce 
>enough beef on this continent?  And you know how squeemish we USAns 
>are about meat from "cute" or just non-standard animals.

I am having trouble finding reliable statistics on it but I do know 
that both processed beef and live cattle are imported into the U.S. I 
know Argentina and Canada are two of the source countries and I know 
that Argentina has a yearly quota of 20,000 metric tons that my be 
imported into the U.S. if the meat is in compliance with USDA 
standards. (some info on Argentine imports to the U.S. 
http://www.american.edu/TED/argbeef.htm )

This one http://www.ers.usda.gov/news/BSECoverage.htm has some info 
on the total beef imports to the U.S. (in both pounds and monetary 
value). I think you will be quite surprised just how much meat we are 
talking about.

And this one also touches on the amount of imports in one of the 
tables. http://www.ers.usda.gov/publications/aer828/aer828f.pdf

>That being said, now I find myself curious how Kangaroo tastes.  I 
>hope it is better than Ostrich, which is pretty darned blah.

I have had kangaroo steak. It was very delicious.

Then again, I think bison is pretty tasteless and others think it is 
fabulous. Your mileage will vary.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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