Kangatarians jump the divide

Kangatarianism is on the rise for the eco-conscious, writes Tayissa Barone.


There's a new semi-vegetarian wave emerging in Australia: people who exclude all meat except kangaroo on environmental, ecological and humanitarian grounds. They call themselves kangatarians and are slowly growing in numbers.

Samantha Vine, 32, classifies herself as a kangatarian, making the choice to only eat kangaroo meat after years of being a vegetarian.

She made the decision 10 years ago while studying ecology at the University of Sydney. Her lecturer was a kangaroo meat advocate and introduced her to eating a meat he claimed was better for the environment than bred livestock.

''It's not worth the pleasure of eating meat if it hasn't been treated well, I don't want to be part of that,'' Vine says.

''To eat something that's killed humanely, that's better for the environment, is a positive.''

The low level of greenhouse gas emissions produced by kangaroos, and the fact they require no additional feed, water or land cleared for them, make them an obvious choice for the ecologically conscious.

A lecturer in natural resource management at the University of Sydney, Peter Ampt, believes many environmentally aware Australians are turning to kangaroo meat because they see it, essentially, as living a natural life.

Ampt says it is the ultimate in free-range, organic meat.

''The animals dies instantly, without the knowledge of what's going to happen and there are no drugs used in its production,'' Ampt says.

Kangaroo is often described as the animal of choice for those who exclusively eat organic meat.

A project officer at the University of Sydney, Sarah Doornbos, says she has made an educated decision to make a good percentage of the organic meat she eats kangaroo.

''In the Australian environment, I feel it's the thing to do,'' she says. ''They are less destructive on the land than something like cattle.''

The industry has struggled with misconceptions about the meat since 1993, when it became legal to sell for human consumption in NSW. There is still a belief kangaroo is farmed, for example, which is not true. There is no shortage of cut choices with strip loin, rump, diced kangaroo, tail, shanks, racks, mince and sausages.

The kanga banga, or kangaroo sausage, is becoming a favourite on barbecues according to the owner of Sam the Butcher, Sam Diasino.

Diasino sold out of his signature sausages - spiced with cinnamon, cardamom, cloves and tomatoes - in the lead-up to Australia Day.

''We've had a growth in types of meat that have a bit of stigma attached to them, ones which people are curious about,'' he says. ''Kangaroo is a very healthy meat and we place a huge healthy slant on the way we sell it.''

Vine's kangatarian lifestyle choice has rubbed off on her friends, with many of them now eating kangaroo regularly.

''Once I started I couldn't get enough,'' she says.

''After being vegetarian for so long, after a certain amount of time I craved some meat.''

She still has to explain to people what a kangatarian is but a rise in awareness of organic meats might soon make it a little easier.