the meat man of tampa

United States

• Calories100
• Fat2g
• Serving Size4oz

This boneless loin filet is perfect for baking as a roast, cutting into steaks, or even kabobs. Lean and delicious, Kangaroo is a versatile meat and this cut lets you flex your creative culinary muscles in a healthy way. Sear your steaks on each side for 2-3 minutes for perfect rare to medium-rare done-ness. Remember to rest your meat for about 5 minutes before eating it to retain juiciness! Also try slow braising for a 3-4 hours or cooking in your pressure cooker for about 45 minutes, and then use the meat in curries, stews, chili or any recipe that uses or venison as it's main protein. Try cutting into thin steaks and pounding them into for breading and frying. Your choices are endless with this high-grade cut.

• Fat2g
• Serving Size4oz patty
• Calories100

These sausages are perfectly seasoned to bring out the wonderful flavors found in Kangaroo Meat. Each link weighs 4 oz. and is ready to be tossed on the grill. Kangaroo Sausages can be enjoyed on a bun with mustard, plated with your favorite sides, or broken down into meatballs (might we suggest mixing it with Ground Ostrich Meat). Dig in and enjoy this lean, flavorful meat in famliar sausage form!

• Calories100
• Serving Size4oz Filet
• Fat2g

Due to the low fat content, Kangaroo is best cooked Rare or Medium Rare. It's easy to overcook and end up with a tough piece of meat, so cook it quickly and gently and you'll be blown away by the tenderness and flavor.

• Fat2g
• Calories100
• Serving Size:4oz patty

Due to the low fat content, Kangaroo is best cooked Rare or Medium Rare. It's easy to overcook and end up with a tough piece of meat, so cook it quickly and gently and you'll be blown away by the tenderness and flavor.

• Calories100
• Fat2g
• Serving Size:4oz

Kangaroo boneless Denver legs are a kangaroo leg with the bones and the inedible silver skin removed. The individual muscles from the kangaroos leg have been separated for your convenience. At this point the muscles are ready to be roasted or braised whole or sliced, and can also be cut into cubes for use as kangaroo stew meat.