Exotic Meat Market

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Kangaroo Ground Meat | Kangaroo Meat in USA

Kangaroo Ground - 3 Lbs.
Kangaroo Ground - 3 Lbs.
Item# 19001
Regular price: $49.99
Sale price: $49.99

Product Description

Wild Kangaroo Meat - Three 1 Lb. Packages. Total Weight 3 Lbs.

Kangaroos are open range animals and the meat we eat is not farmed. In fact, kangaroos exist over extensive pastoral areas of Australia and they are harvested in their own environment. Therefore kangaroo meat is never exposed to human intervention, antibiotics, added growth hormones or added chemicals. It’s the ultimate clean meat – the way we were meant to eat it.

When it comes to high-quality protein, kangaroo meat goes to the top of the list. A 150g serving of kangaroo fillet (pre-cooked) provides an average adult with 66% of his/her daily protein needs. Yes, that’s right – you get two thirds of the protein you need each day in one tasty kangaroo meal.

That must be music to the ears of fitness fanatics trying to gain strength, as protein contributes to the growth of muscle mass. What’s more, protein helps to tame the appetite beast, so kangaroo meat is a superb choice for those trying to pull in the belt. Protein curbs the appetite by triggering the release of certain hormones, which in turn let your brain know the stomach is satisfied. So kangaroo meat is a certainly a worthy ‘protein hero’ to include as part of your main meals.

It’s a fact – with less than 2% fat, kangaroo meat is a champion lean meat. Even when stacked up against lean beef, trim lamb and lean chicken breast, kangaroo meat comes up trumps.

To visualize the total amount of fat in a 100g portion of kangaroo meat, picture a metric teaspoon. Now fill one quarter of that teaspoon with margarine. That’s how little fat there typically is in a portion of kangaroo meat – next to nix!

The good news doesn’t stop with the low ‘total fat’ content of kangaroo meat, but it extends to the types of fat found within this red meat. You see kangaroo meat is low in ‘undesirable’ saturated fats and trans fats – the fats we should shy away from. On the flipside, this lean red meat contains ‘beneficial’ unsaturated fats, namely monounsaturated and polyunsaturated fats. These good guys deserve a rightful place in our diet.

The low total fat and saturated fat content of kangaroo meat should be good news to the ears of all Australians, including health-conscious consumers and those striving to maintain good heart health.

Most people associate omega-3 fats with fish. So it may come as a surprise that kangaroo meat is also a source of omega-3.

Lab tests3 carried out on samples of Macro Meats Gourmet Game kangaroo fillet and kangaroo steak has confirmed kangaroo meat contains omega-3. More specifically, roo meat contains the long-chain omega-3 fatty acids DHA and EPA. These important omega-3’s work together to support heart health. It’s just another good reason to enjoy kangaroo meat regularly as part of your family meals.

Conjugated linoleic acid (CLA) refers to a group of chemicals found in ‘linoleic acid’ – an omega-6 fatty acid. Technical jargon aside, it deserves a special mention as recent lab test results3 show kangaroo meat contains CLA. In fact, a 150g serving of kangaroo fillet contains on average 11mg CLA. The same serving size of kangaroo steak contains on average 9mg CLA.

CLA has been shown to benefit our wellbeing and have specific positive effects. It’s a growing area of research which we will no doubt hear more about in the near future. Regularly eating kangaroo meat, as part of a healthy and balanced diet, is a natural way to give your diet a little CLA boost.

Iron: The creators of ‘Popeye the Sailor’ should have made Popeye tuck into a meal of kangaroo meat to boost iron and energy reserves, before helping to save the day. Iron helps our body produce energy and it plays an important role in transporting oxygen around the body. This ‘must-have’ mineral also works to keep our immune system strong and it wards off fatigue and tiredness.

Kangaroo meat is a particularly good source of iron. In fact, if you’re an adult, you’ll meet one third of your daily iron needs every time you tuck into a delicious 150g kangaroo steak.

So household food preparers listen up – adding kangaroo meat to your weekly shopping list is an easy way to inject a good dose of iron into your family meals. Win the family over with sensational recipes from our website and soon the whole family will be begging you for more.

Zinc : When you think zinc, you probably think of the iconic Australian white stuff that’s applied to your nose to keep those powerful sunrays at bay. The type of zinc being referred to here is dietary zinc – a mineral that’s essential for growth and development, for wound healing and for a strong immune system. Zinc works to keep us looking good too by maintaining our hair and nails and protecting our cells from free radical damage.

The good news is kangaroo meat is a good source of this important mineral. Indeed, if you’re an adult, a 150g serving of kangaroo fillet (pre-cooked) will provide you with over a quarter of your daily zinc needs. The other good news is that the zinc found in animal foods, like red meat and seafood, is better absorbed than the zinc from plant foods. So when it comes to adding some ‘zing’ to your immune system and healing ability, a meal of kangaroo meat should be top of mind.

B-Group Vitamins

Kangaroo meat is an important source of B-group vitamins, especially Vitamin B12, Vitamin B6, niacin, riboflavin and thiamin. In fact, you’ll be amazed as to what a 150g serving of kangaroo loin fillet (pre-cooked) provides: ◦Well over 100% of the Recommended Dietary Intake (RDI) for VITAMIN B12. It helps our cells divide in a typical fashion and it plays a role in producing normal red blood cells. This B-group vitamin also works to maintain good operations of our nervous system and immune system.

◦An impressive 80% of the RDI for VITAMIN B6. This vitamin helps to release energy from the protein we eat. It also lends a hand to manufacture normal red blood cells and it works to keep our nervous system and immune system working as it should.

◦Two thirds (63%) of the RDI for NIACIN. Niacin helps to release energy from food and it’s necessary for normal nervous system functions and skin structure. It helps us feel alert and alive by reducing fatigue and tiredness.

◦Over one third (36%) of the RDI for RIBOFLAVIN. Riboflavin plays a role in transporting iron around the body. It also helps to release energy from food and it lends a hand to maintain normal skin and eyesight.

◦Almost one third (30%) of the RDI for THIAMIN. This B-group vitamin is necessary for normal energy production, meaning it helps to release energy from the food we eat. It’s also needed for our heart and nervous system to function normally.

If you need more convincing on the nutrition credentials of kangaroo meat, then wait, there’s more!

National Heart Foundation Tick of Approval

It’s heartening to know that the Heart Foundation’s Tick of Approval* has been granted to a variety of kangaroo products, including:

•Kangaroo Steak •Kangaroo Fillets •Kangaroo Mince •Diced Kangaroo Meat

Our kangaroo meats pass the strict nutritional criteria set by the Heart Foundation and we are pleased to display the nutritional stamp of approval on-pack.

Paleo Diet is essentially a low carb diet including lots of quality fat and protein. The theory is that humans do not actually need dietary carbohydrates. Any carbohydrate the body may require can be synthesized from fat and protein. Rather than carbs for energy, experts claim that our bodies prefer ketones: energy producing by-products from fat metabolism.

For the past 2.6 million years we have been hunter gatherers. Our bodies have not yet adapted to process grains and sugar (they likely never will). The agricultural revolution began just 10,000 years ago (perhaps as few as 2,000 in Europe). It takes anywhere from 40,000 to 100,000 years for human DNA to adapt to an environmental influence. Therefore, our bodies would seem better equipped to work with the building blocks of our pre-agricultural ancestors.

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