Frozen kangaroo meat

1. Product description

Species: Red kangaroo (Macropus rufus), Eastern gray kangaroo (Macropus giganteus) or Western gray kangaroo (Macropus fuliginosus).

Product form:

A whole corpse

Cuts: Sirloin, tenderloin, rump, leg meat, minced/minced kangaroo meat

Processed products: sausages, burgers, dried meat

Processing: Vacuum packed or mass frozen.

 

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2. Quality standards

Appearance: Deep red color with minimal fat content (lean meat, usually <2% fat).

Smell: clean, natural, without unpleasant odors.

Texture: Hard, with a fine grain depending on the cut.

Moisture content: Usually around 70-75%.

Additives: No added hormones, antibiotics or artificial additives (natural product).

 

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3. Size and weight

Cuts: Standard sizes depending on the cut:

Fillet: 200–500g

Minced meat: 1 kg packages

Whole carcass: 8–15 kg

Packaging: Vacuum sealed for freshness, individually wrapped or loose.

 

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4. Storage and expiration date

Storage temperature: Store at -18°C or below.

Shelf life: 18-24 months under proper storage.

Thawing Instructions: Slow thawing in refrigerated conditions is recommended.

 

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5. Packaging

Inner packing: Vacuum sealed food bags.

Outer packaging: Strong cardboard boxes, clearly labeled with:

Product name

species

Cut type

Net weight

Batch number

Production and expiration dates

Storage instructions

Country of origin (Australia).

 

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6. Nutritional information (per 100 g of raw meat):

Energy: ~102 kcal

Protein: ~22-25g

Fat: ~1-2g (high in omega-3 fatty acids)

Iron: ~4-5mg

Cholesterol: ~60 mg

 

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7. Certification and Compliance

Compliance with regulatory requirements:

HACCP

EU, USDA or importing country standards

Australian Government Export Accreditation

Certificates:

Halal (if specified)

Organic (if specified)

 

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8. Special Features

Sustainable, wild-raised meat.

High in protein, low in fat and rich in iron and zinc.

It is considered a healthy and ecological alternative to red meat.