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Eating kangaroo is not a new phenomenon in Australia.
Aborigines have been tucking into marsupial meat for thousands of years.
But it is only in the last three decades that it's been legally sold for human consumption.
Most Australians still prefer to eat beef, lamb or chicken – but demand for the native animal is slowly growing.
Kangaroo is low in fat and high in protein.
Before Europeans arrived in Australia more than 200 years ago, kangaroos roamed freely near Bondi Beach in Sydney.
Now Australians are more likely to see the animal on a plate or in a butcher's shop.
Sam Diasino, who runs the “Sam the Butcher” store, specialises in organic and game meat.
He says demand for kangaroo sausages, mince, rump and loin is on the up.
“Of course being low in fat it's ideal for those who are watching their fat level intake. But also in that they believe that sourcing meat that comes from the wild is what you know our ancestors used to do right so that's what we should be doing, which I kind of believe as well,” he says.
“We have gone towards more farmed meats, so you know why not go back to this if its going to help provide our iron intake and protein intake in a different way.”
But kangaroo is not to everyone's taste – including here in Sydney.
“I think it's really weird to eat a kangaroo, it's disgusting actually, I feel it's really awful and moreover it's like a domestic animal, you know, it looks like a pet, so it's like eating a cat like in China or whatever,” says Joyce Auttal, from France.
Sydney resident Ruth Kotlyar adds: “I guess it is just I wasn't brought up on it so I guess when you are not brought up on it and then to start eating it now is, I don't know, I'm not really interested in it.”
Another visitor, Kathleen Devos, is also not convinced:”They are too cute to eat so no we don't want to eat it,” she says.
But Holly Evans from Wales wouldn't mind seeking her teeth into some marsupial meat.
“Oh I think it is fine, there's enough of them over here and you know if its there to be eaten why not,” she says.
While more Australians are trying kangaroo, the industry is struggling to convince people to make it a regular part of their diet.
A 2008 government study into consumer attitudes found nearly 60 percent of respondents had tried it at least once, slightly higher than a decade earlier.
But less than five percent ate it regularly.
The industry is attracting growing support from an unlikely group.
Vegetarians who had shunned all meat on ethical and environmental grounds are starting to eat ‘roo meat.
They have dubbed themselves “kangatarians.”
“Learning more about it I began to realise that it was a type of meat that really fitted in with my philosophy,” says Alex Baumber, a lecturer at the University of New South Wales and a “kangatarian.”
“It was probably the only kind of meat I'd come across that met those environmental concerns I had, that it wasn't made in a feedlot, it didn't involve growing lots of crops and wasting land and wasting resources that could be used to feed humans.”
He continues: “At the same time it could possibly provide an alternative use of the land to using sheep or cattle, those introduced animals, and actually using the land for an animal that's native to the Australian eco system.”
Kangaroo numbers have exploded in the past 200 years as farmers clear land and dig watering holes.
Some estimates put the population at close to 60 million, according to the Australian Wildlife Society.
Up to 20 percent of approved species of kangaroos are commercially harvested every year to ensure numbers are kept at environmentally sustainable levels, according to the Department of Sustainability, Environment, Water, Population and Communities.

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