Benefits of eating rabbit meat
This article’s lead section may be too short to adequately summarize the key points. Kangaroo meat is produced in Australia from wild kangaroos and is exported to over benefits of eating rabbit meat overseas markets.
Kangaroo meat is sourced from abundant species of kangaroos that are harvested in the wild. Kangaroo harvesting only occurs in approved harvest zones and quotas are set to ensure the sustainability of kangaroo populations. If numbers approach minimum thresholds harvest zones are closed until populations recover. Kangaroos are harvested by licensed shooters in accordance with a strict code of practice to ensure high standards of both humaneness and food hygiene. The kangaroo has been historically a staple source of protein for indigenous Australians. Although most species of macropod are protected from non-Aboriginal hunting in Australia by law, a small number of the large-sized species which exist in high numbers can be hunted by commercial hunters.
This policy has been criticised by some animal rights activists. Though it is impossible to determine the exact number, government conservation agencies in each state calculate population estimates each year. Nearly 40 years of refinement has led to the development of sophisticated aerial survey techniques which enable overall populations estimates to be constructed. Kangaroos are protected by legislation in Australia, both state and federal.
Harvest quotas are set by state or territory governments but all commercial harvest plans must be approved by the Australian Government. Kangaroo with thyme served in Helsinki, Finland. While kangaroo meat has enjoyed popularity for its organic nature, little information has been available about its nutrition benefits besides articles dedicated to the value of CLA’s. By comparison to these farmed meats, kangaroo meat is higher in threonine, isoleucine and valine and lower in arginine and methionine-cystine amino acids. Kangaroo meat was legalised for human consumption in South Australia in 1980. In New South Wales, Queensland, and Victoria it could only be sold as pet food until 1993.
Kangaroo was once limited in availability, although consumption in Australia is becoming more widespread. Kangaroo meat has been exported since 1959. Seventy percent of kangaroo meat is exported, particularly to the European market: Germany and France. Kangaroo meat is also processed into pet food. Slow cooking is recommended for kangaroo, or quickly stir-frying. The kangaroo meat industry has attracted critical attention in Australia, the United Kingdom and the United States from animal rights organisations.
Their concerns centre on the hunting process, in which all kangaroo meat for the global market comes from kangaroos harvested in the wild. In the United Kingdom, the sale of kangaroo meat has prompted protests from animal welfare campaigners. German retailer Lidl announced in 2018 that it would stop selling kangaroo steaks following “customer feedback”. Australian state and territory to address issues associated with over-abundant kangaroo populations. Kangatarianism is a recent practice of following a diet that cuts out meat except kangaroo on environmental and ethical grounds.
There has been discussion from the kangaroo meat industry about attempting to introduce a specific culinary name for kangaroo meat, similar to the reference to pig meat as ham and pork, and calling deer meat venison. The competition is not binding on the Kangaroo Industry Association, which has not moved to adopt the new name in any official capacity. Kangaroo formed an important part of many traditional Aboriginal diets. You find kangaroos in flat country or mulga country. In the old days, people used to sic their dogs on them and spear them.
