Macro Meats’ Premium Australian Kangaroo is the result of years of research and collaboration with chefs and food technologists to capture flavour and texture profiles that have never been achieved in kangaroo. Carefully selected based on species, seasonal conditions, water and grasses specific to each region, Paroo, Malleeroo and Mulgaroo are Australia’s only species selected premium grade kangaroo meat brands.
Please contact our export team to discuss your needs or to find a distributor in your area.
Paroo Kangaroo is sourced from the finest Red Kangaroo from selected regions that span along the Paroo Darling River and include specific areas in Queensland, New South Wales and South Australia. Red kangaroos are nomadic and will travel to find the best feed, keeping them in a fit and healthy condition.
Mild Flavour – Red kangaroo has the mildest flavour of the three species, with delicate savoury notes of salt and minerals. The flavour of Red kangaroo is very elegant and unassuming on the palate with a tender juicy texture, a full clean mouth feel and balanced natural umami flavours, making it the most versatile species.
Paroo Kangaroo is a great all-rounder and is the most versatile species for restaurant diners and home cooks.
Malleeroo kangaroo is sourced from the finest Western Grey kangaroos from selected areas in the Central Southern areas of Australia. These areas are dominated by Mallee trees and shrubs where the kangaroos graze on natural vegetation such coarse grasses, leaves, tree bark and shrubby browes.
Medium Flavour – Western Grey kangaroo has a medium intensity flavour, with delicate herbaceous and savoury (umami) notes of grass, salt, caramel and minerals. The flavour of Western Grey kangaroo is rich, well rounded with a mild spice complexity on the palate, due to natural seasoning from native feed.
Malleeroo kangaroo is great for stir frying and ideal for hot pot, Shabu-Shabu, Korean BBQ, goulash, curries and marinating.
Mulgaroo Kangaroo is sourced from the finest Eastern Grey kangaroos from selected areas throughout Central Eastern Australia. They inhabit mostly among the Mulga shrublands and forests where they graze on grasses and herbs that are native to these arid outback areas of Australia.
Robust flavour – Eastern grey kangaroo has a robust flavour, with pronounced savoury “meaty” notes of roast meat, salt and minerals. The flavour of Eastern Grey kangaroo is well balanced, complex and the strongest of the three varieties with pronounced umami notes (e.g. mushroom, roast meat and minerals).
A great healthy alternative to beef that offers a full flavour without overpowering.