Australia’s only premium grade kangaroo meat brand.

Paroo Kangaroo originated in the Paroo Darling region in Far West NSW, an area known for its mostly untouched land and abundance of native vegetation. Paroo Kangaroo is sourced from only the finest wild game kangaroos from specific regions that now also include four premium sourcing regions.

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Paroo is the result of years of research and collaboration with chefs to capture flavour and texture profiles that have never been achieved in kangaroo. Carefully selected based on seasonal conditions, water and grasses specific to each region, Paroo Premium Kangaroo is Australia’s only premium grade kangaroo meat.

2014 Delicious Produce Award Winner
2020 Delicious Produce Awards State Winner
2023 Delicious Produce Award Winner for Outstanding Sustainability

Australia’s only premium grade kangaroo meat brand.

Select Regions.

Paroo Darling Region (NSW)

This region gets most of its rain in summer and once the river floods, there is an abundance of native grasses, particularly clover which is a favourite for Kangaroos in the region.

Warrego River Region (QLD)

Red Kangaroos here are more resilient than Greys. They are prepared to travel to find Buffle Grass and Gidgee Burr, with native Saltbush being quite abundant after many Graziers started growing them around the area for their livestock.

SA Central West Region (SA)

In this region wild patchy storms flush the dams, creeks and other waterways keeping them fresh and clean. These storms result in large strips of quality feed such as Bluebush, Saltbush, and other grasses and blossoms, which the Red Kangaroos travel to find, keeping them in a fit healthy condition.

North Eastern Pastoral Region (SA)

Kangaroos in this region feed on a wide variety of natural flora including Saltbush, Bluebush and summer grasses such as Copperburr and Bindi Eye. This region and its pastures are also very resilient and respond rapidly to any rain.

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The industry is an excellent example of conservation through sustainable use.

Animal welfare

We provide kangaroo that has been sourced sustainably, responsibly and ethically. Using best practice harvesting procedures, animal welfare is Macro Meats’ number one priority and part of our quality systems which is independently audited by accredited companies and government. Macro Meats also adheres to the National Code of Practice for the Humane Shooting of Kangaroos and Wallabies for Commercial Purposes, this code was developed after extensive consultation between government, animal welfare groups, industry, the scientific community and the public.

Sustainable Kangaroo

A uniquely Australian product that supports conservation of the species, the environment and the local economy. The kangaroo industry not only helps in land management but is an excellent example of conservation through sustainable use.

The industry is an excellent example of conservation through sustainable use.

Premium Kangaroo cuts - Restaurants

Strip loin

Char grill, pan fry, BBQ

Loin Fillet

Char grill, pan fry, BBQ, smoke cure

Knuckle Round

Slow braise, slow roast, Bresola, cure, smoke, curries, charcuterie

Tail Portions

Slow braise, roast, Sous vide, stocks, soups, ragout’s

Osso Bucco

Slow braise, ragout’s, soups

Forequarter

Slow roast, smoke, spit roast, braise

Leg Bone-in

Slow roast, smoke, Prosciutto, Ham, Braise

Paroo Rack

BBQ, Slow roast, sous vide

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Premium Kangaroo cuts - Restaurants

Kangaroo Cuts Chart

Click to enlarge image

Kangaroo Cuts Chart

Produced by Australia’s leading manufacturer of kangaroo meat.

Quality assurance

Macro Meats implements a ‘paddock to plate’ Quality Assurance program with food safety and consistent quality being of paramount importance. All processes are audited regularly by external auditing bodies to ensure compliance to these standards.

Company excellence

Paroo Premium Kangaroo is produced by Australia’s leading manufacturer of kangaroo meat, Macro Meats. The Australian company has a long history of innovation and excellence and are leaders in the kangaroo industry.

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Premium grade

Individual kangaroo carcasses from selected species and regions are carefully graded and trimmed into standardised portions within strict weight ranges, enabling optimal cost control and consistent cooking times.

Produced by Australia’s leading manufacturer of kangaroo meat.

You are what you eat - as they say...

Paroo are selected species that graze on our plains, the flavour definitely has gamey notes but not as much as some of the scrub grazing species which can be over powering. The texture of prime cuts is tender to the bite and suits hot fast searing whether in a pan or over coals with a quick rest to maintain moisture before carving.

The secondary cuts produce a great full palate like a good slow braised osso bucco and benefit from long low temperature cooking . Both cuts harmonise on the plate well with a range of bold spices and garnishes. My favourite pairings? robust fruits, native spices and high acidic ingredients – whether that be from citrus, wine or vinegar.

– Simon Bryant, Chef

See kangaroo recipe ideas

You are what you eat - as they say...

Kangaroo Tail Bourguignon served with mashed potato

Kangaroo tail can be cooked low and slow, like a good slow braised osso bucco.

Prep time: 30min
Cook time: 145min
Serves: 4-8

INGREDIENTS:

16 Paroo kangaroo tail pieces (2 packs)
Sea salt & ground black pepper
1/4 cup flour
1/2 cup olive oil
12 pickling onions, peeled
200g button mushrooms, halved
250g smoked bacon, chopped
2 cloves garlic, crushed
300ml dry red wine
300ml beef or game stock
4 sprigs thyme
2 bay leaves
1 tbs corn flour

Season kangaroo tail with salt and cracked black pepper and dust in flour.

Heat half the olive oil in a large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add the kangaroo pieces in batches and cook until browned on both sides. Remove and set aside.

Heat the remaining oil in the same pan and cook the pickling onions and mushrooms in batches for 5 minutes each or until browned. Remove and set aside separately.

Add the bacon and cook, stirring occasionally for 5 minutes or until golden but not crisp. Add the garlic for the final minute of cooking.

Return the kangaroo and pickling onions to the casserole. Add the wine, stock, thyme and bay leaves. Bring to the boil, reduce heat to low and simmer, covered for 1.5 hours. Return the mushrooms to the casserole and cook for a further 30 minutes or until meat is tender and falling off the bone.

Using a slotted spoon remove the kangaroo, bacon, onions and mushrooms to a serving dish. Combine cornflour and 1 tablespoon cold water together in a cup, mixing to a smooth paste. Add to the cooking liquid and bring to the boil, stirring constantly, until it thickens. Return kangaroo and ingredients to the pot. Serve bourguignon with mashed potatoes and steamed greens.

NOTE: if serving four, freeze half this dish for another time.

Kangaroo Tail Bourguignon served with mashed potato

Kangaroo Goulash Served with Spiral Pasta & Sour Cream

Prep time: 60min
Cook time: 120min
Serves: 4-6

INGREDIENTS:

½ cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons sweet paprika
2 x 500g packs diced kangaroo
Sea salt and ground black pepper
¼ cup flour
400g canned crushed tomatoes
1 green capsicum, diced
1 litre beef stock
Water as needed
1 tablespoon flat leaf parsley, finely chopped

TO S E RV E
Cooked spiral pasta
Sour cream to serve

In a large, heavy based saucepan, heat
1 tablespoon of oil over a low heat, cook
onions, garlic and paprika for 10 minutes
covered, until soft and fragrant. Remove
from pan and set aside.

Season kangaroo lightly with salt and
pepper and toss in flour to coat. Heat 2
tablespoons oil in same saucepan, add
kangaroo in batches and cook over a
medium high heat 5-6 minutes until well
browned. Keep adding extra oil to the
pan, as required.

Return onion mixture to pan, add
tomatoes, capsicum and enough stock
to cover the meat and simmer, covered,
for approximately 2 hours, adding extra
water if needed to prevent the meat from
drying out.

Season to taste and cook uncovered
for 10-15 minutes until sauce thickens
slightly.

Toss spiral pasta with butter and season
to taste. Stir parsley through the goulash
and serve on pasta with a dollop of sour
cream.

Kangaroo Goulash Served with Spiral Pasta & Sour Cream

Warm Spiced Kangaroo Fillet with couscous, pumpkin, feta, mint & almond salad

Prep time: 30min
Cook time: 30min
Serves: 4

INGREDIENTS:

500g pumpkin, peeled & diced into 1cm cubes
2 medium zucchini, diced
1 red onion, halved, peeled and diced
6 cloves garlic, skin on
½ cup olive oil
¼ cup balsamic vinegar
Sea salt and ground black pepper
1 cup (200g) pearl couscous
2 cup hot vegetable stock
500g kangaroo fillet
¼ cup dukkah
2 tablespoon chopped mint
¼ cup chopped coriander
Juice of a lemon juice
¼ cup crumbled feta
¼ cup almonds, roughly chopped

Preheat oven to 200°C (180°C fan forced)
and line baking tray with baking paper.
Place pumpkin, zucchini, onion, garlic,
2 tablespoons olive oil and vinegar
together, tossing until well coated in oil.
Season well with salt and pepper. Place
tray in preheated oven and roast for 30
minutes, turning halfway through.

For pearl couscous, heat 1 tablespoon olive
oil in a large saucepan over a medium
heat. Add pearl couscous and cook for
3-4 minutes or until golden. Pour over
vegetable stock, reduce heat to low, cover
and cook for 16 minutes or until stock
has been absorbed. Stir occasionally.

For the kangaroo, heat remaining oil
in large non-stick frying pan over a
medium-high heat. Rub kangaroo with
dukkah, place in frying pan and brown
the meat on all sides. Transfer kangaroo
to prepared baking tray and cook in
preheated oven for 5 – 10 minutes.
Remove from oven and rest for 10
minutes before slicing thinly.

To serve, combine roasted vegetables,
couscous, sliced kangaroo, mint,
coriander and lemon juice together in
a large mixing bowl, tossing until well
combined. To finish, sprinkle
over feta and almonds.

Warm Spiced Kangaroo Fillet with couscous, pumpkin, feta, mint & almond salad

Spaghetti & Kangaroo Meatballs

Feeds: 6 people

INGREDIENTS:
1kg Kangaroo Mince
1.5 cups fresh breadcrumbs
2 eggs
2 garlic cloves, crushed
1 tbsp olive oil, for frying
1 cup grated parmesan cheese
1/3 cup flat-leaf parsley, chopped
2 tsp dried oregano
Cracked black pepper to taste
500g spaghetti

Sauce
3 x 400g canned chopped tomatoes
1 tbsp olive oil
1 onion, finely diced
1 cup fresh basil leaves
Cracked black pepper to taste

In a bowl, combine kangaroo mince, breadcrumbs, parsley, egg, garlic and parmesan, season with pepper. Roll mixture in to balls (approx 1 tablespoon each) and chill for 30 minutes.

Heat oil in a frying pan and fry meatballs in batches until brown. Remove and drain off oil on paper towels.

To make sauce, heat oil in a pan, fry the onions until softened. Add the canned tomatoes, cover and bring to boil. Reduce heat to low and simmer, partially covered for 20 minutes.

Return meatballs along with basil to the pan, allow to simmer uncovered for a further 10 minutes or until cooked through.

Serve meatballs and sauce over cooked spaghetti. Sprinkle with parmesan.