Askew’s Foods in Salmon Arm carries ground kangaroo meat, which was initially brought in as a test run but has become a regular on the meat department shelves after receiving good reviews from both customers and staff. (Facebook image)

B.C.’s adventurous eaters develop taste for kangaroo meat

Butcher and chef Colin Walker says culinary experiment well received

Apparently kangaroo meat makes a mighty fine burger.

The typical image of a kangaroo happily hopping across the Australian outback is a little at odds with the idea of a kangaroo burger. However, according to butcher and trained chef Colin Walker of Askew’s Foods in Salmon Arm, which began stocking ground kangaroo recently, there are plenty of nutritional benefits from eating kangaroo in addition to the meat being quite tasty.

“The first question I get is ‘Well, what does it taste like?’” Walker says. “I compare it to a game meat. It’s similar to moose in that it’s very lean, it is 98 per cent lean – that is so lean, it is kind of crazy. It has some really good benefits to it as far as dietary things go. It has these fatty acids that are one of the highest known dietary sources of CLA (conjugated linoleic acid) and it has all kinds of good benefits to it.”

Read More: Column: Changing lifestyles requires change of eating habits

Read More: Stolen giant hamburger returned with side of shame

According to nutrition information from kangaroo meat supplier K-Roo, the meat is high in protein, omega-3 fatty acids, B-vitamins and minerals such as iron and zinc.

“I think with the diet they are having down there in Australia, it definitely has some things different than beef, especially feedlot beef which is all grain fed,” Walker says.

“It’s kind of like Canadian game animals; they are eating a wild diet, a lot of grasses and that part of it is very good considering people pay a premium for grass-fed beef. People are always looking for stuff that is lean, and this is very high in iron and very high in protein but low in fat so it has good things going for it there.”

Walker says initially only a small order was placed with the Australian supplier to see if the community would take to it, but the product piqued the curiosity of customers who returned with good reviews of their culinary experimentation. That prompted repeat orders.

“Right off the hop there it went well; we started selling it and had some interesting questions about it. It’s all been positive so far. We gave it a whirl and it has actually been going off the shelves pretty good here,” he says.

Read More: Column: Grass, grain or organic beef?

Read More: B.C. A&W helps keep homeless people warm

As a trained chef who cooked in many European restaurants in the past, Walker notes that it didn’t seem odd to him when he first stumbled on the meat.

“I cheffed in Europe for over 15 years and that made me pretty open to different meats. Like we would cook ostrich and we used to have stuff like crocodile fillets at the hotels I worked in, so I am just kind of drawing on that experience,” he says.

As for his own opinion on kangaroo meat, Walker says kangaroo burgers were a hit with his family.

“The way I had it at home with the kids and the family is on a nice Sunday we just made big fat burgers and chucked them on the barbecue. If you can get yourself a pineapple, slice it and grill them on your barbecue and chuck them on top of it, and it just opens the flavour right up and it tastes pretty good.”


 

@Jodi_Brak117
jodi.brak@saobserver.net

Like us on Facebook and follow us on Twitter.

Just Posted

Prince George demolishes Chilliwack to take commanding 3-0 series lead

The Spruce Kings won 8-0 at the Rolling Mix Concrete Arena and can eliminate the Chiefs in game four

Grey tubs for glass recycling arriving across Chilliwack

Rinse and remove all food remnants from jars and bottles before placing them in the grey bins

All-American accolades for Chilliwack Spartans swim club grad

Jessie Gibson helped SFU’s women’s team reach an all-time high at NCAA Div-II nationals.

Family-friendly heron tours planned at Chilliwack’s nature reserve

Stretch your legs as you watch the herons return to their colony, March 22 and 23

One of the biggest cow shows in Canada is coming back to the ‘Wack

Prize money totalling $240,000 is up for grabs at the spring show Friday at Chilliwack Heritage Park

VIDEO: RCMP ask kids to help name soon-to-be police dogs

13 German shepherd puppies will be born this year

Horvat scores 16 seconds into OT as Canucks beat Blackhawks 3-2

Pettersson sets rookie scoring record for Vancouver

No injuries, pollution in Vancouver Harbour ship collision: Transport Canada

Transportation Safety Board says it has deployed a team of investigators look into the incident

Budget 2019: Five things to watch for in the Liberals’ final fiscal blueprint

Finance Minister Bill Morneau will release the Trudeau government’s final budget on Tuesday

New concussion guidelines launched for Canada’s Olympians, Paralympians

The guidelines will be in effect at this summer’s Pan American, Parapan American Games in Lima, Peru

Accused Surrey transit cop shooter’s bail hearing set for April

Daon Gordon Glasgow, 35, is accused of shooting Transit Police Constable Josh Harms, 27

Alphonso Davies doubtful for Canada game against French Guiana in Vancouver

Canada will be without injured captain Scott Arfield and veteran Will Johnson

Watchdog called after man who yelled racial slurs at B.C. vigil hurt during arrest

BC RCMP say man was ‘acting suspiciously’ at prayer vigil for victims of New Zealand mosque shootings

Most Read