TABLE OF CONTENTS
Best Australian Fresh Meat Types
Kangaroo meat is mostly produced throughout Australia. Due to its low-fat content, grilled kangaroo steaks should be served medium rare. The meat pairs well with plums, oranges, red currants, rosemary, juniper, and garlic. Its taste is often described as a cross between buffalo meat and venison, with a gamey flavor that is not too overpowering.
Although kangaroo meat is gaining popularity throughout the world, it also plays a key part in traditional Aboriginal diets.
The two species of crocodiles found in Australia are saltwater crocodiles (Crocodylus porosus) and freshwater crocodiles (Crocodylus johnsoni). Contrary to popular belief, the consumption of crocodile meat in Australia is something of a novelty, and in the past, both species were hunted and later farmed mainly for their skin.
Through the development of traditional Australian cuisine, crocodiles have become popular and prized for their succulent white meat, characterized by its delicate, but firm texture, and a unique flavor. As the industry continues to develop, crocodile meat is offered in a wide array of forms and cuts, ranging from lean steaks to crocodile ribs.
Emu meat is a type of red meat characterized by having a low content of fat and cholesterol. Due to its low-fat content, it should be cooked carefully in order to avoid the meat becoming dried out. The most tender cuts of emu meat include the fan, top loin, and the inside strip.
Its flavor is mild, so it pairs well with ginger, lemon juice, garlic, soy sauce, and honey. The meat can be roasted, broiled, pan-fried, or grilled.
Tasmanian beef is fresh meat obtained from carefully selected free-range and grass-fed cattle that are born and reared in Tasmania, mainly in the north-west, north, and south parts of the state. The animals mostly belong to British breeds such as angus and hereford and some varieties of European breeds, and the carcasses are graded according to Meat Standards Australia (MSA).
The beef production involves organic, sustainable, and stress-free practices, yielding a superior quality product that is entirely free from antibiotics, hormone growth promotants (HGPs), and genetically modified organisms (GMO), all of which are forbidden in Tasmanian beef farming.
Flinders Island lamb is fresh meat obtained from lambs born and reared on Flinders Island. The lambs belong to British and European breeds and they either feed on milk or they're raised on salt grass pastures. Lamb produced from entirely milk-fed lambs is incredibly succulent and tender, and it is distinguished by its superior quality and a distinctive, buttery flavor.
Saltgrass lamb, on the other hand, is an exceptional meat product that comes from free-range lambs that feed on nutrient-rich pastures infused with sea salt from the ocean. Highly appreciated for its tenderness, its distinctive texture, and its uniquely complex flavor with hints of herbal notes, saltgrass lamb is supplied to high-end restaurants in Australia.
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