If I remember rightly the backsteaks aren't really backsteaks given the shape of the vertebrae... three pronged spine kind of deal makes it a waste of effort.
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Back wheels in a roasting dish
Don't be tempted to try the noodles you see in the gut
Last edited by oraki; 22-11-2016 at 06:54 PM.
I have shot some Roos over in Aussie and when I talked about taking the meat back they said it was no good as it was usually full of worms. Only time I ate it was at a restaurant. Very dark meat and very lean. Nice enough.
@Cleari meats packaged in the freezer currently. I was thinking about mincing as a way to introduce the rest of the family to it first up, but we'll see. Giving we've just bought a new house soon to move into with a built in BBQ area, they'll probably go on the hot plate in steaks and at least I will enjoy them.
Cheers Jem.
I don't know if they still do but many years ago when I lived in Auckland Kangaroo meat was imported. I used to buy it regularly. It had great flavor and I remember it been super lean, you had to add a little oil as there was no fat.
makes good sausages, salamis and curries for me. Kids don't like the taste of it, so i get the butcher to make sausages up with more pork, but the strew cuts for curries is fine.
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