We supply Melbourne and surrounds and most of Victoria with venison, emu, camel, buffalo, kangaroo, wild boar, wallaby, rabbit, duck and game birds

Wallaby

Wallaby meat has a rich burgundy colour, is very tender, with a mild delicate flavour and can be used as an alternative to veal or chicken. Wallaby meat has high nutritional benefits; it is low in cholesterol and fat, yet high in protein and minerals, which makes it an ideal choice for maintaining a healthy balanced diet.

The tenderness and flavour of wallaby meat is best enhanced when lightly cooked.

The harvesting of kangaroos and wallabies is permitted on a quota basis that is reviewed annually and independent of market demand. There is no farming of kangaroos or wallabies in Australia. Kangaroos and wallabies are harvested in the wild by licensed hunters.

Quotas are set on the basis of population size and trends, and long-term climate predictions. Conservation of the species remains the foremost consideration. This approach ensures that the harvesting of kangaroos and wallabies is managed in an ecologically sustainable way.

Click on this link to read more:
  www.dfat.gov.au/facts/kangaroos.html

"Kangaroo and wallaby meat is consistently very lean, with a relatively high proportion of polyunsaturated "structural" fat red meat which can be included with confidence in a cholesterol-lowering diet'. Studies have shown that low-fat diets rich in kangaroo and wallaby meat are associated with a reduction in important risk factors for cardiovascular diseases" (O'Dea 1988). Typically, kangaroo and wallaby meat contains less than 2% fat, about 40% of which is long-chain polyunsaturated fatty acid (PUFA) molecules which are believed to improve blood flow, reduce the blood's tendency to clot, and thereby reduce the risk of heart attack and stroke. She also found that kangaroo and wallaby meat as part of a low fat diet can achieve a rapid fall in plasma cholesterol ." (Sinclair 1988, O'Dea 1988).