Kangaroos are a natural and important resource of Australian wildlife and culture. Although a threat to some agricultural practices, there are approved Government management plans, which aim at a balanced approach towards sustaining an acceptable population. Of the forty-eight Kangaroo species only four are harvested commercially within strict management plans and predetermined quotas. Similarly the commercial harvesting of two Wallaby species is permitted.

Kangaroo and Wallaby meat is low in fat, high in protein and minerals, and as such provides a food that promotes a healthy nutritional regime

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