This is because sheep and cows produce methane gas through belching and flatulence. Methane is far more toxic than carbon dioxide and therefore damages the environment. Who would have known that all those tasty lamb shanks and porterhouse steaks grazing all around the world’s pastures are not just dinner but are actually adding to the threat imposed on our dear environment! The unavoidable future would be nightmares come true for each carnivore: vegetables only and no more sheep, cow or pig breeding in order to reduce their windy output into the environment. Dreadful!

No wonder the probably mostly meat-eating-male researchers quickly came up with an alternative, promoting kangaroo meat as the latest way to go “green” because the set of micro-organisms in kangaroo’s guts is different to the one of cows and sheep. This makes them “greener”, but not less tasty than a conventional steak. Kangaroo meat is stronger in flavour than the meat from commercially raised food animals and a lot tenderer. Historically a source of food for indigenous Australians, kangaroo meat is high in protein, low in fat (about 2%) and contains a very high concentration of conjugated linoleic acids (CLA) when compared to other foods. Conjugated linoleic acids have been attributed with a wide range of health benefits including cancer prevention and body fat reduction. Not bad attributes for a meat that happens to just “be around” in Australia in an impressive estimated number of 35 to 50 million. It is therefore not surprising that the Australians are keen to take not only ecological advantage by relieving the fragile Australian rangelands from introduced livestock but to also profit economically from these research results.

Even though kangaroos are protected by legislation in Australia, both state and federal a large number is “harvested”, not “culled” by licensed shooters in accordance with a strict code of practice. Every year around 5.5 to 7 million kangaroos are allowed to be shot by commercial hunters as Australian farmers consider this large number of kangaroos to be a plague rather than a blessing. Shooting and preparing kangaroo meat for human consumption was only legalised in South Australia in 1980, and in all other Australian states in 1993. It has, however, been exported to European markets such as France and Germany since 1959. It is now also sold in supermarkets in England and used in Russian sausages. A lot of European gourmets add kangaroo to their menu for a more exquisite barbeque party and many Australian supermarkets now stock various cuts of kangaroo including fillets, steaks, minced meat and 'kanga bangas' (kangaroo sausages).

Very well, many might think, but how could anyone eat such a cute little animal? Right you are! However, the Australians wouldn’t be living up to their reputation as smart gourmets if they hadn’t thought about that, too. The kangaroo meat industry attempted to introduce a specific culinary name for kangaroo meat, similar to ham and pork for pig meat. In 2005, the Food Companion International magazine, with support from the Kangaroo Industry Association of Australia, ran a competition hoping to find a name that wouldn't put diners off when they saw it on a menu. The idea of adopting a culinary name was taken from the success of calling deer meat venison, to avoid connotations of cuteness or references to "eating Skippy".

The three-month competition attracted over 2700 entries from 41 nations, and the term australus was adopted in December 2005. Other finalists for the name included kangarly, maroo, krou, maleen, kuja, roujoe, rooviande, jurru, ozru, marsu, kangasaurus, marsupan, jumpmeat, and MOM (meat of marsupials). Having mentioned it, the official introduction for renaming raw kangaroo meat is yet to come. Most restaurants still name the facts and call it a “kangaroo steak” on their menu and genuine Australians probably don’t mind. The question is: How do we convince the rest of the world that eating a roo will save the planet… somehow?