Nutritional Facts

If you’re looking for a family-friendly meat that packs a nutritious punch, then look no further than kangaroo meat. It gets the thumbs up on a wide variety of nutrition fronts, with the key highlights for kangaroo meat being:

  • It has an energy (kilojoule) content that stacks up well against other lean red meats
  • It is a terrific source of high-quality protein
  • It is low in fat, with less than 2% fat
  • It contains low levels of ‘undesirable’ saturated fats
  • It is a source of heart-friendly omega-3’s
  • It contains CLA, which has antioxidant properties and may help reduce body fat in humans
  • It is a particularly rich source of the minerals iron and zinc
  • It is an important source of several B-group vitamins, namely riboflavin, niacin, Vitamin B6 and Vitamin B12
  • It has the Heart Foundation Tick of Approval*

Energy Content

As they say, the Aussie kangaroo is a lean, mean, fighting machine. These animals are super active and graze on natural foliage which produces a lean, high quality game meat.

A 150g serve of kangaroo fi llet or steak typically provides 643 kilojoules (that’s 153 calories). Let’s put this into perspective. For an average adult needing 8700 kilojoules a day, a 150g serve of kangaroo fillet or rump provides just over 7% of daily energy needs. That leaves 93% of kilojoules to come from other nutritious foods.

The energy content of kangaroo meat stacks up well against other trimmed and lean red meats – take a look:

Energy (kilojoules) per 100g of raw meat

Kangaroo fillet1 Lean beef fillet2 Trim lamb steak2
429 kilojoules 608 kilojoules 582 kilojoules

When it comes to high-quality protein, kangaroo meat goes to top of the list. A 150g serve of kangaroo fillet provides an average adult with 66% of their daily protein needs. The best part is that the high-quality protein found in kangaroo meat comes with lots of taste and enjoyment.


It’s a fact – with less than 2% fat, kangaroo meat is a champion lean meat. Even when stacked up against lean beef, trim lamb and lean, skinless chicken breast, kangaroo meat comes out trumps.

Fat content per 100g of raw meat

Roo fillet or steak1 Lean beef fillet2 Lean Beef Rump2 Trim Lamb steak2 Lean chicken breast2
Total fat (g) 1.3 6.3 4.6 5.8 1.6
Saturated fats (g) 0.3 2.4 1.7 2.0 0.5
Trans fats (g) 0.1 0.3 0.2 0.3 n/a
Polyunsat. fats (g) 0.4 0.6 0.4 0.6 0.3
Monounsat. fats (g) 0.5 2.5 1.9 2.3 0.7

The good news doesn’t stop with the amount of fat in kangaroo, but also the type of fat. Kangaroo meat contains low levels of ‘undesirable’ saturated fats and proportionally higher amounts of ‘desirable’ unsaturated fats, namely monounsaturated and polyunsaturated fats. Unsaturated fats help to maintain heart health, so eating kangaroo meat is a welcome addition to the family dinner table.

The low total fat and saturated fat content of kangaroo meat should be good news to the ears of all Australians, including health-conscious consumers and those striving to look after their heart health.


Most people associate omega-3 fats with fish. It may come as a surprise that kangaroo meat is also a source of these heart-friendly, polyunsaturated fats.

A lab analysis1 carried out on Macro Meats kangaroo meat products confirmed our meats contain omega-3’s, specifically ‘long-chain omega-3 fatty acids’ which help support heart health and wellbeing. Kangaroo fillet and steak, for example, contains 74mg of long-chain omega-3’s per 100g of raw meat. Women typically need around 90mg of long-chain omega-3 fats per day and men 160mg per day4. So kangaroo meat is certainly a worthy contributor to omega-3 intakes.

Conjugated Linoleic Acid (CLA)

CLA is a ‘desirable’ fat found in kangaroo meat – which deserves a special mention. Research shows CLA has antioxidant properties and may help reduce body fat in humans5, which is good news to those watching their waistline.

The CLA content of kangaroo was first brought to light in 2004, when a PhD student sponsored by the University of Western Australia and CSIRO found that the meat of kangaroo has valuable amounts of CLA when compared to that of other commonly eaten meats6.

The CLA present in other red meats (e.g. beef, veal, lamb and mutton), is mostly present in the fat component, but it is also present in the muscle meat: between 10mg and 46mg CLA/100g of raw meat7. Regularly eating lean meat, including kangaroo meat, as part of a healthy, balanced diet is a sure fire way to boost CLA levels in the diet.


Iron is essential for energy production and it helps transport oxygen around the body. This ‘must-have’ mineral also plays a key role in brain development8.

Kangaroo meat is a particularly rich source of iron. In fact, a 150g serve of kangaroo steak or fi llet1 provides 41% of the recommended dietary intake (RDI) for iron. In other words, more than half of an average adult’s daily iron needs will be met when they enjoy a 150g serve of kangaroo meat.


The type of zinc being referred to here is dietary zinc – a mineral that’s essential for growth, wound healing and a strong immune system.

Kangaroo meat is a good source of this important mineral. A 150g serve of kangaroo meat2 provides over a quarter (28%) of the recommended dietary intake (RDI) for zinc. The other good news is that zinc found in animal foods, like red meat and seafood, is better absorbed than the iron from plant foods9. So when it comes to adding some ‘zing’ in your immune system and healing ability, a meal of kangaroo meat should be top of mind.

B-Group Vitamins

Kangaroo meat is an important source of several B-group vitamins, namely riboflavin, niacin, Vitamin B6 and Vitamin B12. For example, a 150g serve of kangaroo loin fillet typically provides:

  • 36% of the Recommended Dietary Intake (RDI) for riboflavin. Riboflavin is primarily involved in energy production and supports vision and skin10.
  • 63% of the RDI for niacin. Niacin helps to release energy from carbohydrates and fat and also supports the digestive and nervous systems10.
  • 80% of the RDI for Vitamin B6. This vitamin is needed for protein and carbohydrate metabolism. It also helps to manufacture red blood cells and regulate certain hormones10.
  • Over 100% of the RDI for Vitamin B12. It helps to break down fats and proteins to produce energy. Vitamin B12 also plays a role to produce red blood cells and helps to maintain normal nervous system functions10.

National Heart Foundation Tick of Approval

It’s heartening to know that the Heart Foundation’s Tick of Approval* has been granted to a variety of Macro Meats kangaroo products, including our:

  • Kangaroo Steak
  • Kangaroo Fillets
  • Kanga Bangas (sausages)
  • Kangaroo Mince
  • Diced Kangaroo Meat

Our kangaroo meats pass the strict nutritional criteria set by the Heart Foundation and we are pleased to display the nutritional stamp of approval on-pack.