Hey guys, Australian roo shooter here...I really enjoyed this episode! Glad you enjoyed eating it! Your prep work is amazing! A trick we use to make sausages and burger patties really juicy, is to grind up some cattle fat or sheep fat then mix it all together ...You end up with very tender juicy meat. We also use the same method with wild goat, camel and emu meat. It makes the world of difference. Bursting with flavour. However the majority of Australians cringe at the idea of eating our National emblem ( Kangaroo & Emu ), Those of us who do however, have our own little recipe secrets. Thanks again, Take care fella's. Bill - Western Australia.
I lived in the outback WA. The local native people would visit, we would share a meal. They cook a beaut kangaroo tail, baked in the coals. The original take out food.
Kangaroo rump steaks served rare, with a baked potato, some sour cream, and a fresh leafy salad… DELICIOUS. I am already having this for dinner tonight… I eat kangaroo each week
You won't see many Aussies complaining about you making them into Burgers, that's very popular over here! Other popular forms of Roo are as steaks and as Sausages (often called Kanga Bangers). I haven't seem them sold as roasting portions but I imagine that also exists. Small clarification on the number of species though. While your numbers are correct, usually we only call the Four largest species (Red Kangaroo, Eastern and Western Grey Kangaroos, and Antilopine Kangaroo) Kangaroos, then the next few medium/large species we call Wallaroo's, and the smaller species (of which there are lots and they're much rarer than the large species) we call Wallabies. If Kangaroos are our Cow equivalent then Wallabies are our Sheep/Goat equivalent in terms of their environmental roles. There's also Tree Kangaroos which are their own weird group found in tropical rainforests which fulfil a similar niche to what Monkeys do in the rest of the world.
Kangaroos are an iconic Austraian Species which are totems to our First Nations People. By purchasing Kangaroo meat you are adding to the Worlds Largest Mammal Slaughter on the Planet. Where their offspring are Slaughtered by slammng their little heads & bodies up against Bullbars on 4x4 vehicles till they are dead or letting their dogs attack these youg at foot joeys. This is Australia's Shame that is hidden from the world by a blood thirsty industry. Please Do Not Eat Kangaroo Meat for this reason!
We're one of a very select few countries that eat our coat of arms. Often have to explain it foreigners that isn't a bad thing. Because of how much we care about them, their numbers are so huge that we have to cull them - otherwise we risk them becoming almost invasive. We even lost a war to Emu's, which is almost as sad as losing a war to Afghanistan (we helped in losing that war too). You only have to look at the side of any road in the country to realise how healthy the Roo population is; sometimes you can even just flick on a bit of Mount Panarama and get the vibe too.
My favourite way to eat kangaroo is a dish called paddock and dam.. its roo steak and marron(freshwater lobster) served with fried polenta some sauted veg and a masala wine sauce to finish it off.. absolutely delicious
Is roo meat fairly easy to get hold of over there never really looked when I e been in aussie, certainly never see it in nz but would be interested in trying it
I farm 3000 acres in southeastern Australia (Victoria), and we have an elevated population of Eastern Grey Kangaroos due to the crops and pasture that we grow for our sheep and cattle. It is not uncommon to see several hundred of them driving around our paddocks at night. We shoot them to manage the numbers, and although they are a pest to us, I don’t like waste. I have eaten them occasionally but I would much sooner eat venison; which we also have. We try and use the meat from the roos that we cull for dog food, we have five working Border Collies we use for mustering sheep and they can eat 10 to 20kg of roo meat each week. Although I have probably culled 20-30,000 roos over the last 35 years, the population in our area is probably somewhere between double and triple what would have existed before white fellas settled the country.
What type of ute do the roo's drive around at night, we have kanga meat as often as possible along with croc, and no not the shoe! Been a follower for some time now and love the prep area. An Aussie in Mauritius.
@@pateral001 I am generally driving around in one of my Polaris Rangers, or my Nissan Patrol. The roos are usually in pieces in the tray, or tangled in my bullbar if they jump out in front of me
The main thing about cooking Roo is you have to remember that it is a game meat. It can be used in place of Beef or Lamb but needs to be prepared like Venison. In fact we usually substitute Roo for Deer as it is much cheaper here.
Hell yea Bearded Butchers! Thanks for representing the best and most sustainable Australian meat that most Aussies haven't even tried, seems like the power of big [cattle] farmer at work again ;) Also, big ups for your research and delivery, you did a better job of introducing kangaroo to first timers than pretty much everyone in Australia I've seen so far
try making chili or a bolognaise sauce out of minced roo.. it's bloody good stuff and it doesn't matter that it's a lean meat, you can always add in fatty elements. here, its a really sustainable way to get a good feed.
Lol hunting cabin, we don't really use those, most guys sleep in their utes or swags. A common thing is to set up a swag on your ute, or in the back of a wagon if you have like a land cruiser wagon. The outback here in Barron.
Thanks guys! - I often "wondered"... Personally, I would probably add some ground bacon (20%) to the mix, but great to know that it's a direct XLGB replacement. - Cheers!
A few years back while traveling I picked up some roo and camel to give them a try. The roo was pretty good but the camel was awesome, would recommend if you ever have the chance to try it.
Kinda crazy. There are more camels here than the Middle East. Scares the crap outta ya when you're rideing a motor bike through the night and a bloody great beast steps out in front of you. We export them. Some are even milking for commercial sale. And yeess.. they do taste fantastic.
@@colb9916 Ha! know what you mean, we have moose where I am. A handful of people are killed every year from moose vehicle accidents. Much like camels, they look awkward but can be so fast and agile. They can also put M Jordan to shame as they can spring 8-10 feet in the air from a standing position, crazy stuff. They too taste good. :)
@@10knucklechuckle Yeah mate. I shit myself. lol. The Buggers lay on the roads at night to keep warm, Cattle too. Holy crap man, Moose are fricken huge. Like a bloody great Clydesdale with 10 foot horns. Kinda one of the driveing reasons id visit the States. Hunt with a few folk and eat lots of your critters. Id even go for squirrels, possums etc. Gotta try em all. 🤣😂. What does groundhog taste like? Kinda think it would be rich, delicious and fatty? I wont ride at night now through a lot of country. Reflexes have slowed, and old bones dont heal so well. My ute has extremely good lighting, that covers 180 degrees of forward/side vision ,(just over 25,000 lumens at last count lol ) but i'm still very attentive to whats on sides of the road.. Roos are bad enough but cows and other strays on the highways are deadly. In the north there aren't many fences, so you're basicly driveing through the paddocks with the stock.
Great to see you guys showcasing one of my favorite proteins. We really like pairing it with a chili mango salsa. As an Aussie, I just want to say that no one drinks Fosters down here. We prefer good beer instead. Cheers! 🍻
Your right on the salsa. Roo goes well with sweet sauces. With a fillet, I like to do cherry tomatoes in a port and tomato relish reduction. With your choice of carbs, and a nice fresh salad, it's fantastic. And yeah, Fosters? WTF
These guys are absolutely awesome and I love their videos and butchering of their products, great channels and much respect to these gentlemen and their craft.
I tried kangaroo steak that I got from a specialty meat market a few years back and I thought it was delicious. It is very lean though, so it needs to be served fairly rare. It certainly put a spring in my step.
@@kimdawcatgirl Rare kinda just sizzles 😏🤣 They cough. Like a soft sigh. Gets more throaty in big males when they're aggressive. Does will often give little soft type of tongue clicks to joeys. Kind of like the tsk tsk tsk gran used to give when you got as bit weird about the pig or sheep head cooking on her stove lol. (unless she was pissed, then it was a smack under the ear lol )
I began hunting Roo’s a few years ago here in Western Australia. We would shoot one or two of the older males on some agricultural property as they are deemed pests. I hadn’t shot or butchered anything myself before. Whilst I spent some time reading about the butchering of Kangeroo, I actually watched your butchering videos to gain as much knowledge as I could. I massively improved my skills from your videos and the cuts of meat I was able to extract from the animal also improved. Just weird that this video has come out, it feels full circle! Keep up the great work fellas.
Best way to have Roo is with marinated fillets. Just a basic, chilli, herb and garlic marinade goes really well and toss it into a goat cheese and Beetroot salad and you’re laughing mate. It’s also important to remember that you don’t want to overpower the flavour of the meat of the roo as it’s beautiful to say the least
A tip for roo from a Aussie who loves eating them cook it like you would a lean brisket low and slow real slow only when dealing with large pieces or the ribs and only season with salt and pepper add spices if you want after the cook
Family trip to Australia several years ago I ate kangaroo for the first time. Then enjoyed it 4 more times. Great steak. I was very surprised with the flavor. Fantastic meat
If you guys can get kangaroo rumps or saddles, they make great steaks cooked hot and fast to med rare, served with a spiced plum sauce or even use blue beer in a sauce, was a chef for 20 years and also worked as a kangaroo shooter, would be happy to send you guys recipes to use and share with your customers. Macro meats is another company in Australia that processes kangaroos they have a larger range of products they would be a good one to look at if they export
I was wondering if you could have added some beef tallow to the ground meat to give it some fat and maybe make it juicier? I know you wanted to taste just the kangaroo meat but since it was so lean that was an idea.
The company that produced the meat on the show is called Macro Meats that works from Adelaide South Australia. There is one other company called Game Meat Producers working from a city near Brisbane, Queensland that used to pack separate cuts of kangaroo like rumps / strip loin / tenderloin etc in thermoform packaging. They also used to pack whole back legs vacuum packed.
As an Aussie great video, So delicious and I would say one of the leanest meats, emu and crocodile are good to, lean meat if you want to lose weight eat it, yep seasoning and cheese pickles or even onion relish is awesome and we love burgers down under and they too makes good sausages needs to also be seasoned
My family was very poor growing up and lived on a farm in Australia. Roo or to be more specific Wallaby was free and plentiful. Now days I can buy it at my local supermarket for the same price as cheap beef in my Sydney supermarket. Super high in iron and very lean. When I make burgers I mix in a decent amount of fat with the meat. Otherwise you need to cook too really fast or really slow. Maybe try a roo tail stew?!
@@mrgreeneggs6191 if you go through and get every single piece of sinew and tendon out of it it won't get tough at all edit also if you do it like a lamb leg but cook it at 100c or less for like a day it ends up with that sticky sweet gelatinous mouth feel like lamb shanks
Great to see another country making burgers out of some of our natives, though i usually add a bit of fat to mine it just helps keep them moist on the bbq.
Awesome to see you guy doing our Roo’s proud ! FYI basically no one here drinks fosters , we export it so other countries have to suffer it hahaha , emu export goes well with roo on the bbq . Again awesome episode as usual .
@@Hanibul_Lecktor haha too much like coloured water for Aussie tastes mate ! Great Northern is a fantastic Aussie beer too if you ever get the chance to try it 😊👍
oh dear . near the gap at alice springs . we gave a lift to some locals . this is next to the major highway. ya for brekky the threw a roo on a fire , not skinned , not gutted , then ate it rare.
Export Fosters lager is actually sold as Crown lager in Australia which was a bit of an upmarket beer pre the boutique beer wankery that goes on these days
my buddies and I hold an annual BBQ and we always try one exotic meat. Last year it was Kangaroo. We even ordered 5 Australian seasonings. Everyone who tried it loved it. It is delicious.
Roo is delicious if you marinate it in red wine, garlic and rosemary. Tenderizes it and softens the meat. But if your eating it as a steak, it needs to be cooked hot and fast and on the rare side.
Good to see guys. A great resource that many dont indulge in. For burgers/stews etc the grey (macrocarpus fuliginosis) is great. For better texture steaks and flavour, try Marloo (red kangaroo/ osphranter rouge) For my choice pick, it has to be a young Biggada. (macrocarpus robustus) Common Wallaroo. Yellow body fat, less gamey than red or grey fat and a realy fine textured meat.
We have a wide range of spiecies seen as exotic particularly in northern Australia , Such as Crocadile, Buffelo, Emu, Camel , horse, Mutton birds and of course the Kangaroo. Here in Aus we often blend a bit of fatty lamb in with the Roo grinding which makes for a juicier burger and eliminates the tendancy of dryness of the straight lean Roo meat .
Those patties at $39.99/lb would convert to $5.17 usd here in Australia if bought locally at our prices. Roo is nice to eat but needs to be cooked properly to avoid it becoming chewy. It's certainly a healthier option with it's leaness.
I have tried some eastern grey roo steaks, one was absolutely amazing and the other was like trying to eat leather, They can be a tricky meat to cook but when you get a nice piece its amazing
How many people know that Skippy wasn't male but female. So HER name should have been skippette ant skippy. I suppose young people of today haven't seen the TV series Skippy, the bush Kangaroo. She wasn't a kangaroo, but a wallaby as well. Not that anyone cared in those days.
@@Last_Chance. We go to OZ for a month every year. Sometimes I wonder whether we speak the same language but we have nothing but fun in Queensland. And Kangaroo is on many menus.
I will tell you from experience that roos have got thicker here and are in areas where we didn't see them before, bit stronger than beef but tastes pretty good
Roo is very very lean. For burgers and sausages it's a good idea to add mutton fat or beef fat. Very good idea to have roo med-rare to rare and add a sweetness via berry compote etc.
As an Australian chef, the only thing I would suggest is cook it medium rare. This will give you the best burger. We would cook it rare as a meet that has minimal body fat! But medium rare is ok Love your channel
I'm kinda scared cooking meats I'm not used to eating anything other than a well done. I had a very bad experience with deer meat. Let's leave it at that.
It can definitely retain moisture at medium-medium well, especially if you use some oil on whatever surface you’re cooking on. Keeping it medium rare is only really important with unprocessed kangaroo to help with the texture. But hey, what do I know
The dude who tried the catch phrases was spot on. In fact they were right about everything. It's really nice when Americans get it right. Even the ones that move here still don't get it right
you might like to make a snit with roo and chuck it in a microwave does not turn to rubber like beef.to keep moist grind with onion or mushroom . like the show.john.
Roo seems like a great resource. It’s a certain method to transfer vegetation into tasty and useful meat. They’re abundant and adaptable. What’s not to like about eating Roo? I’m sure it’s tasty if properly cared for and prepared.
I lived in Sydney (well Randwick) and we ate roo burgers and heaps of roo steaks at the pubs like the Dog and others. They pride their cattle over there, but there are plenty of roo meats all over. Its a very lean meat, so mix in some fat or cook with some fat or dress it juicy. :) Damn it I want a roo steak now with a Toohey's New beer and a salad with beet root🤠
I was working in the Fast Food industry when "Kangaroo" meat was accidentally delivered in place of "beef". I was working in one of the Restaurants that it was delivered to in pre-formed patties. We were absolutely confused why it was coming up undercooked. We pulled 23 Cases from the delivery (the 24th was already opened and being used). The manager was on the phone all day with Corporate and the Supplier, while we kept trying to figure out what was going on, to the point, we Shut Down operations for the day until we could figure out what was going on.
Jack in the Box which was owned by Ralston Purina at the time was shipped Kangaroo burger. It was funny for a while to pull up to the drive thru and order a 'roo burger with fries and a coke. I don't think much of the meat got out to the public before it was pulled and I think McDonalds got a load of horse meat once but haven't heard of a fast food place getting strange burger meat for a long time. They are just like a big rabbit as far as I can figure.
@@jmoney20psu2 Us crew usually made some first thing in the morning for breakfast, not so much as a quality check, but because between putting away the deliveries, getting the front of the house ready, and doing the morning prep on an absolute skeleton crew...but all of us bit into what should have been fully cooked and were all really confused. NO, we were not McDonalds, but we used the same "Distributor/Supplier" for our product as the Golden Arches.
Nobody drinks Fosters here, its a US company that marketed it as Australian. Its tastes like trash. BUT we do eat roo 👍 Roos are cute, but you cant “value” an animals life based on cute levels, that’s extremely hypocritical. We shoot our roots wild. They never knew captivity, great life and a quick death. Best way to harvest any animal.
There's nothing wrong with turning everything into a burger - it has the perfect food grouping. Damn.. a burger is a health food. An Aussie from Brisbane.
When I make Roo burgers, I head to my local butcher and also get some scrap beef fat from that day I can grind and mix into the patties to give it an 80/20 ratio It drowns out the overpowering game flavour......but keeps those lovely chocolatey notes and adds succulence.
Ik ppl season differently, but here in the Caribbean, if we're making burgers we mix the seasonings, herbs and spices in the meat then make the shape then cook it
P.s. We have normal bbq's here in Australia too you know... I haven't ever seen an oldschool backyard BBQ like that in my life. That's something you'd only consider if you are camping rough.
Great video! Yep here in Australia we have many kangaroos. In the 1850's when the grazing industry began, they first did sink wells in the desert to bring up groundwater. This meant kangaroo numbers could go exponential. Simply put, they breed like rabbits and are big enough to break fences and eat a lot of grass. The government each year allows around 250 000 to be culled legally. If farmed they are much better for the environment than cattle because they have soft paws and don't wreck native grasses. The problem is building a fence that will hold them in. Wonderful channel you guys have here. Thank you! 👍❤💯
Kangaroo snags should be next on the list , very very lean so you need to add like 25% pork fat but super tasty, and cook roo fast so it doesnt go all tough like a boot.
I would live to see yall do some regional specialties. Like here in the deep south, Alabama, we have what we call country ribs. It is really a part of the shoulder. Would love to see a special on country ribs., or more id regional application of meats, or Tennessee Head cheese.
I’m impressed and happy and excited that’s the way I do my meat , I don’t like to flip my meat over on the counter or on a plate and let the season stick to a surface that’s wasteful and less flavor, I’ve always season one side of my meat and carry all of it out to the grill put it seasoning down on the grill and season the other side👍
I've followed the last month, and the Roo burgers, A+ for trying the slang. You did it the right way as well. Admittedly where I am Kangaroo is roadkill but is awesome for fine dining
Scott, After that display of talking straylian, you are now officially an honorary Aussie. My mouth is watering.
You can grind it with a little bit of beef or pork trimmings. Keep it from drying out . Love it. From an Aussie
you know! i go pork fats, adds a great flavour and texture 😊
Hey guys, Australian roo shooter here...I really enjoyed this episode! Glad you enjoyed eating it! Your prep work is amazing! A trick we use to make sausages and burger patties really juicy, is to grind up some cattle fat or sheep fat then mix it all together ...You end up with very tender juicy meat. We also use the same method with wild goat, camel and emu meat. It makes the world of difference. Bursting with flavour. However the majority of Australians cringe at the idea of eating our National emblem ( Kangaroo & Emu ), Those of us who do however, have our own little recipe secrets.
Thanks again, Take care fella's. Bill - Western Australia.
I'm with you I love beef but to get a decent cut it's expensive so I think we should eat more Roo meat as a staple it taste good and is healthy.
@@vinceveloce9897 🦘👨🌾💪👌👍
Also a West Aussie. I love kangaroo meat and think it should be a staple in supermarkets. I’d love to try Emu.
@@insanity4224 Gday mate, have a look at what the Americans are saying about Emu.
th-cam.com/video/Cylj5HehxNI/w-d-xo.html
👍
@@insanity4224 The only thing is I bet if roo did become more mainstream the price would shoot up.
I lived in the outback WA. The local native people would visit, we would share a meal. They cook a beaut kangaroo tail, baked in the coals. The original take out food.
Kangaroo rump steaks served rare, with a baked potato, some sour cream, and a fresh leafy salad… DELICIOUS. I am already having this for dinner tonight… I eat kangaroo each week
i wouldn't think that kangaroo isn't much diff from venison
Its milder, but similar@@NathanSylvander . I prefer Hog Deer or Sambar to Skippy.
I love making Roo into Jerky because of how lean it is.. definitely something to try!
I was thinking the same thing... jerky or some smoked snack sticks. 👍
Sounds amazing
I make it into biltong. Like you mentioned, the lack of fat makes it ideal. Also the chewiness is also good for that long lasting flavour.
@@rachels209 we had some made up from some SA friends recently.. Amazing!
@@rachels209 nice! I love biltong, the South African bloke at work prefers more fat than a roo has, but I like mine lean. I'll have to try some
You won't see many Aussies complaining about you making them into Burgers, that's very popular over here! Other popular forms of Roo are as steaks and as Sausages (often called Kanga Bangers). I haven't seem them sold as roasting portions but I imagine that also exists.
Small clarification on the number of species though. While your numbers are correct, usually we only call the Four largest species (Red Kangaroo, Eastern and Western Grey Kangaroos, and Antilopine Kangaroo) Kangaroos, then the next few medium/large species we call Wallaroo's, and the smaller species (of which there are lots and they're much rarer than the large species) we call Wallabies. If Kangaroos are our Cow equivalent then Wallabies are our Sheep/Goat equivalent in terms of their environmental roles.
There's also Tree Kangaroos which are their own weird group found in tropical rainforests which fulfil a similar niche to what Monkeys do in the rest of the world.
Kangaroos are an iconic Austraian Species which are totems to our First Nations People. By purchasing Kangaroo meat you are adding to the Worlds Largest Mammal Slaughter on the Planet. Where their offspring are Slaughtered by slammng their little heads & bodies up against Bullbars on 4x4 vehicles till they are dead or letting their dogs attack these youg at foot joeys. This is Australia's Shame that is hidden from the world by a blood thirsty industry. Please Do Not Eat Kangaroo Meat for this reason!
We definitely don't mind, Coles sell handy 4 packs of burger patties.
Lamb & Kanga sausages are called woolie jumpers ( add the lamb for the extra fat content )
We're one of a very select few countries that eat our coat of arms. Often have to explain it foreigners that isn't a bad thing. Because of how much we care about them, their numbers are so huge that we have to cull them - otherwise we risk them becoming almost invasive. We even lost a war to Emu's, which is almost as sad as losing a war to Afghanistan (we helped in losing that war too).
You only have to look at the side of any road in the country to realise how healthy the Roo population is; sometimes you can even just flick on a bit of Mount Panarama and get the vibe too.
@@Chzydawg That's pretty much the reason we cull camels too, they're considered pests at this point. Good eating too apparently :P
My favourite way to eat kangaroo is a dish called paddock and dam.. its roo steak and marron(freshwater lobster) served with fried polenta some sauted veg and a masala wine sauce to finish it off.. absolutely delicious
Ace Hardware has the seasonings! Love being able to grab a bottle right around the corner when I’m low. Love the Original and Black!
🙌🙌
I've recently stumbled across this awesome channel, and as an Aussie this article was brilliant to see. Thank you! can't wait for the next one.
Now as an Australian I'm so freaking happy you guys are trying kangaroo. I make kangaroo burgers atleast once a week.
Bloody legend
@@michaelmoore5928 I usually add some pork fat. I make it aboit 85 15 sometimes 80 20
My fave is kanga bangas.
@@shane888davies6 this is actually a great idea cause roo is such a neutral but rich meat the flavour of the lamb would go so well with it
Is roo meat fairly easy to get hold of over there never really looked when I e been in aussie, certainly never see it in nz but would be interested in trying it
I farm 3000 acres in southeastern Australia (Victoria), and we have an elevated population of Eastern Grey Kangaroos due to the crops and pasture that we grow for our sheep and cattle. It is not uncommon to see several hundred of them driving around our paddocks at night. We shoot them to manage the numbers, and although they are a pest to us, I don’t like waste. I have eaten them occasionally but I would much sooner eat venison; which we also have. We try and use the meat from the roos that we cull for dog food, we have five working Border Collies we use for mustering sheep and they can eat 10 to 20kg of roo meat each week. Although I have probably culled 20-30,000 roos over the last 35 years, the population in our area is probably somewhere between double and triple what would have existed before white fellas settled the country.
White fellas? 😂😂😂
@@RickAngell Yeh. We British didn't send ethnic minorities there. They paid for their own tickets, a couple of hundred years later.
Start exporting
What type of ute do the roo's drive around at night, we have kanga meat as often as possible along with croc, and no not the shoe!
Been a follower for some time now and love the prep area.
An Aussie in Mauritius.
@@pateral001 I am generally driving around in one of my Polaris Rangers, or my Nissan Patrol. The roos are usually in pieces in the tray, or tangled in my bullbar if they jump out in front of me
The main thing about cooking Roo is you have to remember that it is a game meat. It can be used in place of Beef or Lamb but needs to be prepared like Venison. In fact we usually substitute Roo for Deer as it is much cheaper here.
Hell yea Bearded Butchers!
Thanks for representing the best and most sustainable Australian meat that most Aussies haven't even tried, seems like the power of big [cattle] farmer at work again ;)
Also, big ups for your research and delivery, you did a better job of introducing kangaroo to first timers than pretty much everyone in Australia I've seen so far
Thank you, we definitely enjoyed doing it!
Totally true, I know most suburbanites that I know haven't tried it, or only once or twice at a fancy place.
I uv you guys TH-cam channel
try making chili or a bolognaise sauce out of minced roo.. it's bloody good stuff and it doesn't matter that it's a lean meat, you can always add in fatty elements. here, its a really sustainable way to get a good feed.
Roo mince is all we use for our spag bol and chilli con carne. Works a treat.
Lol hunting cabin, we don't really use those, most guys sleep in their utes or swags. A common thing is to set up a swag on your ute, or in the back of a wagon if you have like a land cruiser wagon.
The outback here in Barron.
Thanks guys! - I often "wondered"...
Personally, I would probably add some ground bacon (20%) to the mix, but great to know that it's a direct XLGB replacement. - Cheers!
A few years back while traveling I picked up some roo and camel to give them a try. The roo was pretty good but the camel was awesome, would recommend if you ever have the chance to try it.
Kinda crazy. There are more camels here than the Middle East. Scares the crap outta ya when you're rideing a motor bike through the night and a bloody great beast steps out in front of you.
We export them. Some are even milking for commercial sale. And yeess.. they do taste fantastic.
@@colb9916 Ha! know what you mean, we have moose where I am. A handful of people are killed every year from moose vehicle accidents. Much like camels, they look awkward but can be so fast and agile. They can also put M Jordan to shame as they can spring 8-10 feet in the air from a standing position, crazy stuff. They too taste good. :)
@@10knucklechuckle Yeah mate. I shit myself. lol. The Buggers lay on the roads at night to keep warm, Cattle too.
Holy crap man, Moose are fricken huge. Like a bloody great Clydesdale with 10 foot horns. Kinda one of the driveing reasons id visit the States. Hunt with a few folk and eat lots of your critters. Id even go for squirrels, possums etc. Gotta try em all. 🤣😂. What does groundhog taste like? Kinda think it would be rich, delicious and fatty?
I wont ride at night now through a lot of country. Reflexes have slowed, and old bones dont heal so well.
My ute has extremely good lighting, that covers 180 degrees of forward/side vision ,(just over 25,000 lumens at last count lol ) but i'm still very attentive to whats on sides of the road..
Roos are bad enough but cows and other strays on the highways are deadly.
In the north there aren't many fences, so you're basicly driveing through the paddocks with the stock.
Great to see you guys showcasing one of my favorite proteins. We really like pairing it with a chili mango salsa.
As an Aussie, I just want to say that no one drinks Fosters down here. We prefer good beer instead. Cheers! 🍻
Funny on the Fosters, like Americans drinking Corona and thinking it's una buena cerveza
to right. was thinking same thing when he said about fosters lol
Your right on the salsa. Roo goes well with sweet sauces. With a fillet, I like to do cherry tomatoes in a port and tomato relish reduction. With your choice of carbs, and a nice fresh salad, it's fantastic. And yeah, Fosters? WTF
Do yall eat crocodiles to like we eat alligator here in the US
@@missourimongoose8858 Probably pretty much the same I'd imagine. It's there, and available, but it's not in huge demand.
These guys are absolutely awesome and I love their videos and butchering of their products, great channels and much respect to these gentlemen and their craft.
I tried kangaroo steak that I got from a specialty meat market a few years back and I thought it was delicious. It is very lean though, so it needs to be served fairly rare. It certainly put a spring in my step.
It's true. I ate a whole kangaroo and then I was able to dunk on everybody, even from the three-point line.
I like my beef gently mooing. I wonder what rare Kangaroo sounds like! Lol!
@@kimdawcatgirl A mystery indeed.
@@kimdawcatgirl Rare kinda just sizzles 😏🤣
They cough. Like a soft sigh. Gets more throaty in big males when they're aggressive.
Does will often give little soft type of tongue clicks to joeys. Kind of like the tsk tsk tsk gran used to give when you got as bit weird about the pig or sheep head cooking on her stove lol. (unless she was pissed, then it was a smack under the ear lol )
In Canada we have moose meat which is very lean as well. What we do when grinding it is to add some beef fat into the mix.
I began hunting Roo’s a few years ago here in Western Australia. We would shoot one or two of the older males on some agricultural property as they are deemed pests. I hadn’t shot or butchered anything myself before. Whilst I spent some time reading about the butchering of Kangeroo, I actually watched your butchering videos to gain as much knowledge as I could. I massively improved my skills from your videos and the cuts of meat I was able to extract from the animal also improved. Just weird that this video has come out, it feels full circle! Keep up the great work fellas.
the tail is fantastic! Cut it into section with the bone still in and make a stew or a curry like stew.
Best way to have Roo is with marinated fillets. Just a basic, chilli, herb and garlic marinade goes really well and toss it into a goat cheese and Beetroot salad and you’re laughing mate. It’s also important to remember that you don’t want to overpower the flavour of the meat of the roo as it’s beautiful to say the least
A tip for roo from a Aussie who loves eating them cook it like you would a lean brisket low and slow real slow only when dealing with large pieces or the ribs and only season with salt and pepper add spices if you want after the cook
Family trip to Australia several years ago I ate kangaroo for the first time. Then enjoyed it 4 more times. Great steak. I was very surprised with the flavor. Fantastic meat
I save fat cap from whole rumps and mix it in with roo mince at a 20 % ratio. It's delicious 😊
My daughter wasn’t keen on eating kangaroo due to how cute they are. But it’s one of her favourites now as well as duck.
I spread a thin coat of soft butter on top of leaner meats before grilling,helps add
some juicy flavor without drying it out.
If you guys can get kangaroo rumps or saddles, they make great steaks cooked hot and fast to med rare, served with a spiced plum sauce or even use blue beer in a sauce, was a chef for 20 years and also worked as a kangaroo shooter, would be happy to send you guys recipes to use and share with your customers. Macro meats is another company in Australia that processes kangaroos they have a larger range of products they would be a good one to look at if they export
Now that sounds amazing. The best burgers are roos indeed. One of the healthiest meats there is
I was wondering if you could have added some beef tallow to the ground meat to give it some fat and maybe make it juicier? I know you wanted to taste just the kangaroo meat but since it was so lean that was an idea.
The company that produced the meat on the show is called Macro Meats that works from Adelaide South Australia. There is one other company called Game Meat Producers working from a city near Brisbane, Queensland that used to pack separate cuts of kangaroo like rumps / strip loin / tenderloin etc in thermoform packaging. They also used to pack whole back legs vacuum packed.
can you send me that plum sauce recipe mate had it in a restaurant once with skippy it was to die for
As an Aussie great video, So delicious and I would say one of the leanest meats, emu and crocodile are good to, lean meat if you want to lose weight eat it, yep seasoning and cheese pickles or even onion relish is awesome and we love burgers down under and they too makes good sausages needs to also be seasoned
My family was very poor growing up and lived on a farm in Australia. Roo or to be more specific Wallaby was free and plentiful. Now days I can buy it at my local supermarket for the same price as cheap beef in my Sydney supermarket. Super high in iron and very lean. When I make burgers I mix in a decent amount of fat with the meat. Otherwise you need to cook too really fast or really slow. Maybe try a roo tail stew?!
i cook mine low and slow with a 50/50 oil/water starter in the pan.... ive found roo meat can get tough if it gets heat shocked in a hot pan
@@mrgreeneggs6191 if you go through and get every single piece of sinew and tendon out of it it won't get tough at all edit also if you do it like a lamb leg but cook it at 100c or less for like a day it ends up with that sticky sweet gelatinous mouth feel like lamb shanks
Also just making a batch of roo jerky . Can't wait till it's ready yum
that was neat seeing the commercial grinder do its thing
Great to see another country making burgers out of some of our natives, though i usually add a bit of fat to mine it just helps keep them moist on the bbq.
You have to try the tender loyn but don't over cook it .I love your imitation of the aussi lingo. Love you guys keep up the good work. From down under
Bolognese sauce using kangaroo mince is good too!
Awesome to see you guy doing our Roo’s proud ! FYI basically no one here drinks fosters , we export it so other countries have to suffer it hahaha , emu export goes well with roo on the bbq . Again awesome episode as usual .
Budweiser coming your way !!
spoken like a true West Australian :)
Fosters, Australian for beer….. yeah mate, Sure it is.
I imagine its similar with Corona here.
Ah yeah, Mexican beer 👌🏻🇲🇽
I like VB
@@Hanibul_Lecktor haha too much like coloured water for Aussie tastes mate ! Great Northern is a fantastic Aussie beer too if you ever get the chance to try it 😊👍
oh dear . near the gap at alice springs . we gave a lift to some locals . this is next to the major highway. ya for brekky the threw a roo on a fire , not skinned , not gutted , then ate it rare.
As my Australian buddy says, "Foster's is made in AUSTIN TX!" No real Aussie drinks that piss lol
Ya completely agree.
Fosters is like having sex in a canoe - f@%king close to water!
ROFL! Fosters, Australian for pisswater.
Export Fosters lager is actually sold as Crown lager in Australia which was a bit of an upmarket beer pre the boutique beer wankery that goes on these days
I was going to comment forsters is carbonated cat piss and no one drinks it, but someone beat me to it
Had grey kangaroo steaks here downunder , with a redwine sauce ! Dog gets occasional ground kangaroo. Cook rare and enjoy !
You guys seemed excited to try our roo, have you done Emu yet?
my buddies and I hold an annual BBQ and we always try one exotic meat. Last year it was Kangaroo. We even ordered 5 Australian seasonings. Everyone who tried it loved it. It is delicious.
Roo is delicious if you marinate it in red wine, garlic and rosemary. Tenderizes it and softens the meat. But if your eating it as a steak, it needs to be cooked hot and fast and on the rare side.
That sounds good!!
Very cool gentlemen. Roo has a great taste, it can be a little gamey but when prepared correctly and as you have done, it is a great thing.
Kangaroo jerky is really nice, my uncle lives over there and brings it over each time he comes back😋🤤
One of the good burger chains here (Grill’d) did a “coat of arms” burger for Australia Day, it was a Kangaroo and Emu meat patty. Was very tasty!
try using roo mince as a substitute for normal mince, it is leaner and high in protein. Makes a great spag bog
Good to see guys.
A great resource that many dont indulge in.
For burgers/stews etc the grey (macrocarpus fuliginosis) is great.
For better texture steaks and flavour, try Marloo (red kangaroo/ osphranter rouge)
For my choice pick, it has to be a young Biggada. (macrocarpus robustus) Common Wallaroo.
Yellow body fat, less gamey than red or grey fat and a realy fine textured meat.
You're dead right mate, my experience exactly 👍🏻
We have a wide range of spiecies seen as exotic particularly in northern Australia , Such as Crocadile, Buffelo, Emu, Camel , horse, Mutton birds and of course the Kangaroo.
Here in Aus we often blend a bit of fatty lamb in with the Roo grinding which makes for a juicier burger and eliminates the tendancy of dryness of the straight lean Roo meat .
I went spotlighting for roos once, then took em back skinned them & cooked up... Delicious 👌
Those patties at $39.99/lb would convert to $5.17 usd here in Australia if bought locally at our prices. Roo is nice to eat but needs to be cooked properly to avoid it becoming chewy. It's certainly a healthier option with it's leaness.
Tallow, butter, lard, etc. Are all healthy fats. Most people should eat more of that and cut out the sugars and starches.
The original seasoning is awesome! Tried it on catfish and it was like my mouth went to heaven.
We are so happy you enjoyed it!!
Kangaroos are so cute and he said they taste good 😂😂 love it
I have tried some eastern grey roo steaks, one was absolutely amazing and the other was like trying to eat leather, They can be a tricky meat to cook but when you get a nice piece its amazing
"Mummy, the mean men killed Skippy." ROFLMAO. Nice job guys. Glad you enjoyed our Aussie cuisine. 🦘
How many people know that Skippy wasn't male but female. So HER name should have been skippette ant skippy. I suppose young people of today haven't seen the TV series Skippy, the bush Kangaroo. She wasn't a kangaroo, but a wallaby as well. Not that anyone cared in those days.
@@justunicorn001 and t top it off, the close up of her paws were mostly a paw on a stick lol
I had a paw on a stick as a back scratcher, it was bloody horrifying how much claw they have.@@djmini2numpty141
Makes awsome jerky. I regularly make it at our farm and it never lasts long.
On ya mate, love watching Yanks try and do Australian slang, it takes a lifetime to master for us Aussies, good try, very funny.😊
Fair dinkum
@@Last_Chance. We go to OZ for a month every year. Sometimes I wonder whether we speak the same language but we have nothing but fun in Queensland. And Kangaroo is on many menus.
@Tim Kelly D2R bloody oth they are Skippy the bush kangaroo are on the menus
A life time? Nah mate, us country folk use it from a bright young age😜
@@IrishAussiemen I've been saying G'day c*nt from birth haha
In Aussie our kangaroo Pattie’s have carrot ,onion and a bit of apple just salt to season 12:17
Now thats a good video better than the shorts keep it up.
I will tell you from experience that roos have got thicker here and are in areas where we didn't see them before, bit stronger than beef but tastes pretty good
always learning new things from you guys thank you!!!
Of course! Thank you 😊
Skippy and goat are my two favourite as I dont/won't eat beef
Congrats on the patty machine!!
Plastic makes everthing better Your's truly Big Plastic
Roo is very very lean. For burgers and sausages it's a good idea to add mutton fat or beef fat. Very good idea to have roo med-rare to rare and add a sweetness via berry compote etc.
Since it’s ground can you add another animal fat to give it more flavor?
No
I cook venison burgers(whitetail deer) pork fat and they are wonderful. I dont see why you couldnt do the same with the Roo
Of course you could, and like with deer meat, you ought to if you don't want a dry, less flavourful burger.
@@InTheWoodsToday no
@@Nick-ih3xg no kangaroo meats are no way near like deer meats mate you have to try the kangaroo meat on its own altogether
You guys were nailing the lingo bit, right up till the mention of fosters
Now, you need to try a decent aussie burger - beetroot and pineapple on it.
To the guy that grilled the burgers, great job sir..lol.. everyone else missed that part... looks delicious!!
As an Australian chef, the only thing I would suggest is cook it medium rare. This will give you the best burger.
We would cook it rare as a meet that has minimal body fat! But medium rare is ok
Love your channel
I'm kinda scared cooking meats I'm not used to eating anything other than a well done.
I had a very bad experience with deer meat. Let's leave it at that.
It can definitely retain moisture at medium-medium well, especially if you use some oil on whatever surface you’re cooking on. Keeping it medium rare is only really important with unprocessed kangaroo to help with the texture. But hey, what do I know
The dude who tried the catch phrases was spot on. In fact they were right about everything. It's really nice when Americans get it right. Even the ones that move here still don't get it right
try some emu next
Aussie here❤️ Ur Amazing,shine bright,if no one has told u today,I’m proud of you,God bless u and Jesus loves U❤️
Poor Skippy.. so cute with your little pouch.. now you a hamburger..I love you Skippy.
you might like to make a snit with roo and chuck it in a microwave does not turn to rubber like beef.to keep moist grind with onion or mushroom . like the show.john.
Since it’s so lean, it would probably make good jerky
It does
That's how I had it. I was surprised that it wasn't at all gamey like venison can be.
Roo seems like a great resource. It’s a certain method to transfer vegetation into tasty and useful meat. They’re abundant and adaptable. What’s not to like about eating Roo? I’m sure it’s tasty if properly cared for and prepared.
I lived in Sydney (well Randwick) and we ate roo burgers and heaps of roo steaks at the pubs like the Dog and others. They pride their cattle over there, but there are plenty of roo meats all over. Its a very lean meat, so mix in some fat or cook with some fat or dress it juicy. :) Damn it I want a roo steak now with a Toohey's New beer and a salad with beet root🤠
You can beat an egg but you cant beat a root! Onya Aussie
Having a Toohey's now Just cooked beef burgers on the BBq
As a Chef of twenty five years I really love seeing people temp their burgers. Definitely a sign that they respect the protein being used
I was working in the Fast Food industry when "Kangaroo" meat was accidentally delivered in place of "beef". I was working in one of the Restaurants that it was delivered to in pre-formed patties. We were absolutely confused why it was coming up undercooked. We pulled 23 Cases from the delivery (the 24th was already opened and being used). The manager was on the phone all day with Corporate and the Supplier, while we kept trying to figure out what was going on, to the point, we Shut Down operations for the day until we could figure out what was going on.
I remember that, McDonald's supposedly served some.
It's a good thing you thoroughly investigated the mistake and didn't jump to conclusions.
Jack in the Box which was owned by Ralston Purina at the time was shipped Kangaroo burger. It was funny for a while to pull up to the drive thru and order a 'roo burger with fries and a coke. I don't think much of the meat got out to the public before it was pulled and I think McDonalds got a load of horse meat once but haven't heard of a fast food place getting strange burger meat for a long time. They are just like a big rabbit as far as I can figure.
@@5695q they're nothing like rabbits. Jesus. Just because both hop, you assume they're related?
@@jmoney20psu2 Us crew usually made some first thing in the morning for breakfast, not so much as a quality check, but because between putting away the deliveries, getting the front of the house ready, and doing the morning prep on an absolute skeleton crew...but all of us bit into what should have been fully cooked and were all really confused. NO, we were not McDonalds, but we used the same "Distributor/Supplier" for our product as the Golden Arches.
Try the Tail cooked in a Stew.... best part of the Roo. And get a red next time... much tastier.
Nobody drinks Fosters here, its a US company that marketed it as Australian. Its tastes like trash. BUT we do eat roo 👍
Roos are cute, but you cant “value” an animals life based on cute levels, that’s extremely hypocritical. We shoot our roots wild. They never knew captivity, great life and a quick death. Best way to harvest any animal.
We did not represent Australia well, because Fosters isnt popular here in the US either haha
You cant use the cute level in aus anyway... the cuter it is the more it wants to kill you.
Didn't drop bears teach them anything.
I live in western Australia and we do roo meat I often add some porknfat to the mince when i do my roo sausages
There's nothing wrong with turning everything into a burger - it has the perfect food grouping. Damn.. a burger is a health food. An Aussie from Brisbane.
When I make Roo burgers, I head to my local butcher and also get some scrap beef fat from that day I can grind and mix into the patties to give it an 80/20 ratio
It drowns out the overpowering game flavour......but keeps those lovely chocolatey notes and adds succulence.
Come downunder and shoot away
I've always wanted to visit Australia!
Skippy taste great mate. Plus it puts a extra spring in ya step. 🇦🇺🇦🇺🇦🇺❤️❤️❤️
As an Australian i can tell you we dont eat kangaroo. its like you guys cooking up a raccoon
The Australian above you, in the comments, disagrees. 😂
Uhhh, plenty of ppl eat racoon here 😂
This is just not true. It's commercially available at any Coles etc. It's not super popular, but we eat it
I've ate racoons, what do you do when you harvest them? I'm guessing it's like rabbit but I'm probably wrong.
@@indyjones3287 im sure you have rednecks that eat anything over there too.
Ik ppl season differently, but here in the Caribbean, if we're making burgers we mix the seasonings, herbs and spices in the meat then make the shape then cook it
We do the same thing here. They probably wanted to leave the seasonings open to however the customer wanted I'd think.
P.s. We have normal bbq's here in Australia too you know... I haven't ever seen an oldschool backyard BBQ like that in my life. That's something you'd only consider if you are camping rough.
Great video!
Yep here in Australia we have many kangaroos. In the 1850's when the grazing industry began, they first did sink wells in the desert to bring up groundwater. This meant kangaroo numbers could go exponential. Simply put, they breed like rabbits and are big enough to break fences and eat a lot of grass. The government each year allows around 250 000 to be culled legally. If farmed they are much better for the environment than cattle because they have soft paws and don't wreck native grasses. The problem is building a fence that will hold them in.
Wonderful channel you guys have here.
Thank you! 👍❤💯
yeah definitely gonna need a strong ass fence to hold big reds lol, eastern greys would probably be easier
Those look absolutely amazing and I bet those were amazing
The Black seasoning is awesome! Just cooked some of your meat yesterday with it.
Kangaroo snags should be next on the list , very very lean so you need to add like 25% pork fat but super tasty, and cook roo fast so it doesnt go all tough like a boot.
I would live to see yall do some regional specialties. Like here in the deep south, Alabama, we have what we call country ribs. It is really a part of the shoulder. Would love to see a special on country ribs., or more id regional application of meats, or Tennessee Head cheese.
I’m impressed and happy and excited that’s the way I do my meat , I don’t like to flip my meat over on the counter or on a plate and let the season stick to a surface that’s wasteful and less flavor, I’ve always season one side of my meat and carry all of it out to the grill put it seasoning down on the grill and season the other side👍
I've actually cooked some kanga steaks and they were just absolutely amazing. Like crazy flavorful beef. So good. Hard to find here in Wash State
I've followed the last month, and the Roo burgers, A+ for trying the slang. You did it the right way as well. Admittedly where I am Kangaroo is roadkill but is awesome for fine dining
Watching this from Australia while eating a kangaroo pie.👍