Friday, August 8, 2008

Ka-bloody-ching with Kangaroo$$$$$$$$$$$


Kangaroos don't emit methane in their farts*.

So, what the boffins say is that Aus should reduce their sheep and cattle and replace them with kangaroo$.

The marsupials, it turns out, have the potential to be the Prius of the nation's farmlands. A scientific paper in the international journal Conservation Letters reports that expanding the kangaroo industry would significantly decrease greenhouse gases.

It has long been known that hard-hoofed sheep and cattle have caused land degradation across the continent.
Dr George Wilson has an idea, it could be a winner.... if you like 'roo.

"Reducing cattle and sheep populations and increasing the kangaroo population on the rangelands to 175 million to produce the same amount of meat by 2020 would lower [greenhouse gas emissions] by 16 megatonnes, or 3 per cent of Australia's total emissions," the paper says.

The authors argue the increase in kangaroo populations from 34 million to 175 million would be made possible by the decrease in sheep and cattle numbers.

The paper says the carbon dioxide equivalents saved from 2007 to 2020 would be worth $655 million. "If a national [emissions trading scheme] requires livestock owners to purchase carbon permits to remain with cattle and sheep, landholders would have a stronger incentive to use kangaroo as low-emission meat."

The photo at the top is one I took just a few kilometres from home, only about one kilometre from town. There are three kangaroos in the photo, four if you count that the one on the far right feeding has a joey in her pouch.

*I'm pretty sure their shit doesn't stink, either.


Zardoz said...

Hmm, never eaten 'roo—I know, I know, it tastes like chicken. What doesn't?

How high does the fence have to be to keep them corralled?

I seem to remember a tacky little souvenir shop in Sydney selling coin purses made out of a certain part of a male roo's anatomy. No way could I force myself to buy one although my ex seemed to think they were a swell idea.

kc said...

I don't keep kosher on many things, but I'm afraid I draw the line at something that looks like a big rabbit, or a long-eared gopher. Sorry. 'Course, being in the US, maybe that idea won't fly here.

Skeeter said...

Cattle have grazed on our land for more than 120 years and are still walking all over it with their evil cloven hooves.
See what they have done to the banks of our stream where they cross every day.

Dylan said...

We had roo at our wedding (in France) and the local butcher can usually get it in for us if we give him a couple of days notice. Wonderful stuff, though priced about three times higher than back in Oz where it was often the cheapest (and healthiest, and most tasty) cut of meat going at the supermarket.

kae said...

Hi Dylan
I have eaten roo, but didn't like it much - I think I didn't cook it correctly. It's a very tasty, lean, low cholesterol meat.

Skeeter, I'm shocked at the damage done to your creek at the cattle crossing!

kc, 'roo is really a good meat. It has a strong taste. Anyway, there was a stink some years ago when some Aus meat mob was flogging 'roo as beef in the US. There was a proliferation of bumper stickers here which said "Don't Beef! Put 'Roo in your Stew!" I thought it was a hoot.

Zardoz, sorry, it doesn't taste like chicken, funnily enough. It has a strong taste. You can buy it here in the supermarket, Woolies has it. It shouldn't be overcooked as that makes it tough.

Oh! I just had a thought. Next meal cooked in the slow cooker will be a 'roo stoo, yahoo!

Anonymous said...

Dylan. I'm glad you wrote that. I spent last vintage in Bordeaux near Cadillac and the local butcher there said he got roo in every Christmas and it always sold out. He said it had been popular for many years. That was a big surprise for me.

Kae. It has to be cooked very quickly which is why it is best eaten somewhat rare so it doesn't go dry. It is often browned quickly then wrapped in pastry and baked to retain moisture. Then served with a sharpish sauce for a third dimension and extra moisture. Quite easy and bloody delicious.


kae said...

Unfortunately it was a HUGE chunk of roo and it was very rare inside - I didn't want to burn the outside.

Roo wrapped in pastry? Roo Wellington? LOLZ!