A Mays Inn Meats have the following meats available why not TRY something different today!!
Kangaroo Meat
The “Real” Australian Barbecue!
With less than 2% fat, Kangaroo is the healthy red meat alternative.
Free of contaminants; it is a lean flesh, low in cholesterol high in protein and iron and has a great taste.
Kangaroo culling is government controlled with all kangaroo for consumption harvested from primary producing properties; no animal is harvested from National parks or conservation reserves.
A Mays Inn Meats ensures your kangaroo meat complies with handling and hygiene regulations set by the federal government.
How to cook your Kangaroo
Provided the following simple steps are followed, cuts of Kangaroo meat can be prepared in a similar fashion as all other red meats:
Brush the meat with oil (e.g. olive , peanut or seasame) prior to cooking either by pan frying, barbecue or roasting.
Place in a hot pan and quickly turn to ensure both sides are seared (browned) , seal and turn only once to retain moisture.
Roasting is an ideal cooking method for Kangaroo and Wallaby meat. For the best results cook at controlled temperatures. It is not recommended to overcook kangaroo meat as the absence of fat makes the meat dry out. |
Emu
Emu is the meat of the 21st century. Emu meat is low in fat (2%), low in calories (150 per 100g serve), high in protein (25%) and high in iron. Be amongst the ‘new’ connoisseurs to experience the distinctive slightly game flavour of Australian Emu meat
Rabbit
We supply large Australian farmed rabbits.
Crocodile
Crocodile meat is a succulent white meat, akin to fish in both appearance and texture, but the taste of chicken and therefore best cooked in the same manner as chicken or lean pork.
We supply a variety of crocodile cuts:
- Tail fillet
- Boneless body meat
Goat
A mild and sweet tasting meat, not gamey, low in fat, and is best cooked at a low temperature to retain moisture. Goats are grown for meat and wool (mohair) all over Australia, although many specialty breeds are being grown in Queensland.
...and many other meats!
General Hints on cooking game meat
Game meat is very low in fat which means they can easily dry out during the cooking process:
Meat should be marinated for at least 15 minutes prior to cooking. Quickly turn the meat over to ensure all sides are seared – this will seal the meat and prevent moisture loss
Do not add salt to meat prior to cooking as it will draw out the juices, prevent browning and result in dry meat.
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