The Macro Meats Story

A proudly South Australian family owned and operated business, Macro Meats was established in 1987. With a long history of innovation and excellence, they have been proudly supplying Australians with kangaroo meat for the past 30 years.

Macro Meats now controls the world's largest retail distribution of Australian kangaroo and wild game meat. They are the exclusive supplier to Australia's supermarket chains and a major exporter.  Macro Meats work closely with governments to develop quality control and responsible harvesting procedures, support chefs and educate consumers.

From paddock to plate, kangaroo is an abundant natural resource, anchored to the DNA of this beautiful country, which Macro Meats believe offers us all a healthier, more sustainable way to eat and live.

Read more about Macro Meats here.

View the episode on Channel 7 here or click on image below.

Spiced Kangaroo with Orange Herb Salad & Beetroot Sauce

Ingredients: (serves 4)
2x 200g K-ROO Kangaroo fillets
2 medium-sized beetroot
50g walnuts
⅓ cup reduced-fat Greek yoghurt
⅔ cup creamy feta
1 tablespoon olive oil, plus 1 tablespoon extra
1 tablespoon ground cumin
1 tablespoon ground fennel
6 spring onions
¼ fennel bulb, thinly sliced
2 oranges, segmented
½ red onion, thinly sliced
1 bunch flat leaf parsley, finely chopped
1 bunch dill, finely chopped
2 tablespoons apple cider vinegar


Method:
1. Preheat oven to 180°C. Wrap beetroot in foil and place on a baking tray. Cook for one hour or until tender. Add half the walnuts for the last 10 minutes of cooking.

2. Wearing gloves, rub beetroot skins off. Roughly chop and combine with yoghurt, half the feta and half the walnuts in a small food processer. Blitz until smooth.

3. Rub cumin and fennel over kangaroo.  Heat one tablespoon oil in a large frying pan over high heat. Add kangaroo and cook for 3-4 minutes each side or until golden brown and cooked to your liking. Remove kangaroo from the pan and set aside to rest before slicing. Add spring onions and fennel to the same frying pan. Cook for 1-2 minutes or until charred slightly and softened.

4. Combine orange, onion, parsley, dill, remaining one tablespoon of oil and vinegar in a bowl. Divide beetroot sauce between serving plates. Top with spring onion, fennel, kangaroo and salad. Garnish with remaining walnuts and feta.