A University of Sydney study found that farming kangaroos instead of sheep and cattle could cut greenhouse gases produced by grazing livestock by almost 25%.
Farm animals account for about 11% of Australia’s greenhouse emissions. The study reckons that replacing 7 million cattle and 36 million sheep with 175 million kangaroos by 2020 could produce the same amount of meat while lowering greenhouse gases by 3% a year.
However, the study said changing farming practices in Australia, which is one of the world’s top wool and beef producers but sells by comparison only small amounts of kangaroo meat for human consumption, would not be easy.
“The change will require large cultural and social adjustments and reinvestment. One of the impediments to change is protective legislation and the status of kangaroos as a national icon,” it said.
It will also take a marketing campaign because anyone old enough to remember Skippy might have some trouble digesting the idea of kangaroo steaks.
Homepaddock 
I’m old enough to remember Skippy HP, yet I had no problem at all eating a slice of ‘roo when we were in Lygon Street in Melbourne a few years ago. Very tasty it was too!
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I’ve digested skippy steaks and skippy sausages, and very enjoyable they were too.
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I had kangaoo the other weeke in Auckland.
It was quite tasty.
But we need variety in our diets.
Remember sheep produce wool as well.
Probably more use than kangaroo hides.
While informative, the Sydney study seems the usual greenist claptrap pushing an agenda.
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I remember Skippy, but have only tried the sausages.
I wonder if wombat would be more tender – they look more tasty than a roo.
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Skippy provides excellent meat, but is probably better to eat in restaurants than at home. I’ve cooked it, and it’s very smelly in the raw. Fine if you’re cooking for yourself, but not so great with guests unless you prep early.
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I’ve been enjoying your blog. I’ve also been exploring roos, as well as koalas, Barry Crocker, and Matthew McConaughey over at the Rodeo.
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