Australia is a land of oddities. It boasts the world’s most abundant meat and seafood resources per capita, yet it’s strikingly unremarkable when it comes to culinary innovation. Name one iconic Australian dish? Hard, right? Even the meat abundant in the wild isn’t a staple in most Aussie kitchens.
Blame history. Australia, as a sparsely populated immigrant nation, saw its first British colony established in 1788. Unlike the U.S., which popularized burgers and hot dogs, Australia lacked the cultural heft to birth its own signature foods.
But if there’s one dish that could claim “Aussie uniqueness,” it must involve native wildlife—cue the kangaroo. 
Kangaroos as Cuisine: Ancient Roots
Kangaroos, those iconic hoppers with a population of 30–50 million, have been a protein source for Aboriginal Australians for thousands of years. Take, for instance, the ancient rock art at Kakadu National Park, which dates back 20,000 years and depicts kangaroo hunting.
Back then, Aboriginal cooking was as straightforward as it gets. Without pottery, their methods were limited to roasting. Kangaroos were gutted, their tails and legs trimmed, and their bodies were singed to remove fur before being buried in a fire pit covered with coals and dirt. Hours later, they emerged as a communal feast.
Colonists and Kangaroo Cuisine
When the British arrived, they had little choice but to adopt Aboriginal diets. Pigs, cows, and sheep were yet to arrive, leaving kangaroos as a primary meat source. However, even the early settlers struggled to embrace kangaroo meat on its own.
For example, “Kangaroo Steamer”, described in Charles Jeffreys’ 1820 book Geographical and Descriptive Delineations of the Island of Van Diemen’s Land, became a popular colonial dish. It combined kangaroo meat with pork or bacon and spices, steamed together in a sealed pot. The fattiness of pork countered the kangaroo’s lean dryness.
Why Aussies Don’t Love Kangaroo Meat
Despite its abundance, kangaroo meat hasn’t won Australian hearts. A 2007 survey found only 4.7% of households ate kangaroo meat monthly. Why? Two main reasons: taste and choice.
1. It’s Not That Tasty
Opinions on kangaroo meat vary. Some find it gamey or tangy, while others think it’s mild. The species matters—grey kangaroo is gamier and often exported, while red kangaroo is milder.
Still, all kangaroo meat shares one trait: leanness. Low-fat meat, while healthy, isn’t inherently appealing. Humans have evolved to favor fattier meats like pork, beef, and lamb, which are tender and flavorful. Kangaroo, though beef-like in texture, is tougher and drier—traits it shares with another unpopular meat in Australia: rabbit.
2. There Are Better Options
When Britain established Australia as a penal colony, it needed sustainable agriculture. With vast grasslands and dry climates, raising livestock was ideal. Sheep, cows, and pigs became cornerstones of the Australian diet, producing wool, leather, and dairy—while meat was a byproduct.
Once these traditional livestock became readily available, kangaroo meat was no longer a necessity. Why choose a lean, gamey meat when you could have juicy lamb chops?
Kangaroo Meat: From Pest Control to Pet Food
In the late 19th century, kangaroos were widely hunted for their pelts, with little regard for the meat, which was often discarded. This led to a significant population decline in eastern Australia.
By the 20th century, kangaroo hunting was regulated. In the 1950s, hunting licenses were introduced, and kangaroo meat was primarily sold as pet food. European markets, however, found uses for it—especially Germany, where it was mixed with pork or beef to make sausages or burger patties, solving the dryness problem.
It wasn’t until the 1980s that kangaroo meat sales were legalized in Australia, starting with South Australia. Yet even now, kangaroo meat remains a niche product in its home country.
The Final Problem: Quality Control
Unlike beef or lamb, kangaroo meat is often unhygienic. Since kangaroos are hunted, there’s no immediate slaughterhouse processing. Corpses can sit in the back of trucks for hours, leading to spoilage. Hunters don’t bleed the animals, so the meat retains a metallic taste—another turn-off for consumers.
Conclusion
Kangaroo meat, despite its high protein and low-fat content, struggles to compete with traditional meats in taste, texture, and quality. Even with an abundant supply, Australians prefer their beloved lamb chops and beef steaks over this lean, hopping alternative. The kangaroo remains iconic—just not on the dinner table.
