has no culture for the eating of kangaroo meat. It was eaten
during the starving tomes of early white settlement but was
considered a poor substitute for beef, sheep meats, pork and
meat has been eaten in some restaurants in the State of South
Australia for about 20 years. However, the market has remained
1993-4, because or the constitutional freedom of trade between
the Australian States, it became legal to sell kangaroo meat
for human consumption throughout Australia.
kangaroo industry spent a large sum running into millions in
an attempt to increase sales in Australia. This has failed badly.
The large supermarket chains either did not attempt to sell
kangaroo meat or quickly ceased doing so when the pilot schemes
failed and they became aware of the possibilities for food poisoning
from meat obtained from bush-shot carcasses.
industry surrounded the product with a series of fabrications
- for example, that the kangaroos are farmed and the animals
are killed and inspected in abattoirs.
the abject failure to sell kangaroo meat in other than small
quantities in Australia the industry has attempted to penetrate
overseas markets pretending that the product is accepted in
are shot in the outback- a region noted for heat, dust and insects.
Domestic animals are present with their usual suite of diseases
contaminating the environment. Male and female kangaroos are
shot. The females will usually have two young at the time of
younger one is torn from the pouch and, whilst making attempts
to escape, is bashed to death either by stamping on its' head
or by swinging it against the shooters' vehicle. The other,
which has already left the pouch but is still reliant for milk,
warmth, protection from predators and psychic support from its'
mother, will escape and usually die within a few days from starvation,
hypothermia, perdition or accident.
numbers of young, which are, killed each year number in the
millions. For every animal, which enters the meat trade, two
more animals die agonising deaths over a period of time The
kangaroo meat trade is unparalleled in the cruelty it inflicts.
standards for actual killing fail to meet any of the meat hygiene
requirements evolved over centuries in the European and other
meat industries. The Code of Practice does not require protection
from dust, flying and crawling insects, an impervious killing
floor, adequate potable water or ablution arrangements for the
the animals are shot in dusty conditions in the bush, the vehicle
is then driven up to the animal (thus adding to the dust hazard):
the animal is eviscerated (saving the heart and lungs), hung
in the vehicle and, at the end of the night's shooting, returned
to a chiller parked at some convenient centre. When the chiller
is full the carcasses are driven to the boning works usually
in some coastal city. Here, the carcasses are visually inspected
and passed or rejected.
shooter carries out the ante-mortem inspection but, since it
is necessary not to disturb the kangaroos, this is perfunctory.
If the kangaroo is sick the meat can be fevered after death
but this will not be visually apparent- as with beef etc. -
because of the normal dark colour of kangaroo meat.
is no real knowledge of kangaroos because of lack of ongoing
sampling. However, they carry high burdens of internal parasites
both abdominal and muscular. The recent outbreak of ocular (blindness)
disease reveals how little is known, I personally saw this disease
in 1945 in Outback Queensland but it came as if from nowhere
to the scientific community:
the Kimberleys in the 1920's there was a massive die-off from
disease of unknown aetiology.
meat, like all animal protein, can carry food poisoning organisms
such as E. Coli and many subgroups of Salmonella. Recently,
undercooked kangaroo meat was implicated in a human outbreak
of Toxoplasmosis including infection of a human foetus.
kangaroo meat is virtually inedible when thoroughly cooked,
eaten in a virtually raw state (as recommended by its purveyors)
it presents a danger to human health. This may well be a major
reason why kangaroo meat is not eaten in households in Australia.
If it were to be used in tartare dishes in Europe it would be
more likely to cause outbreaks of food poisoning than are experienced
with beef processed under the highest standards of European