Kangaroo. It sounds exotic, because in the USA it is. Most American dogs have never tried it, so it's considered a novel protein. That's a different story in Australia, where it's much more common.
Kangaroo is a lean meat with less than 3% fat, making it a healthier red meat option. It is also high in protein, essential B vitamins, minerals such as zinc, iron and omega 3 fats and omega 6 fatty acids. Compared to beef, kangaroo contains double the amount of iron and triple that of chicken and pork.
One amazing trait is it's rich in conjugated linoleic acid (CLA) – producing a variety of health benefits from reducing obesity to holding anti-carcinogenic and anti-diabetic properties.
The taste of kangaroo is described differently by every person who tries it, however, a common observation has been made; it tastes like a mixture of venison and buffalo meat. It’s not as dry as deer, and it’s leaner than the meat from a buffalo.
We use a premium (AU-65) human-grade boneless leg steak from the Australian Eastern Grey kangaroo, heart, and liver ground at the time of production, making a mix of 95% meat and organ with 5% fresh plant matter. This combination provides robust nutrition and great taste.