by Rod_outbak » 28 Jun 2018, 6:15 am
Dan,
There shouldnt be any health reason NOT to eat fresh-killed roo meat, provided you butcher it properly, and take a healthy animal to begin with.
Despite having A LOT of opportunities to eat roo meat every day, I avoid it. I'd probably like to be certain that someone with an experienced eye could look the meat over for disease, before I fire up the barby..
I know it used to be standard practice years ago, to boil any dog meat(roo) before feeding dogs with it, due to parasites.
I really have no idea on how right the parasite thing is, but I dont have the yearning for eating Skippy.
As far as the permits to do so, you might find that a lot of hassle for little gain. To the best of my knowledge, in QLD a cull permit allows someone to shoot the roos and leave them there, whereas a harvesting permit allows you to take the animals to the roo box. But I don't believe either allows you to harvest your own meat, and being caught with that meat would probably cause you a lot of hassle.
However, as you point out, there must be a way to do this, as plenty of people do 'roll their own' roo meat. If you had indigenous blood in you, or had a mate who did, you might be able to swing it as a 'traditional bush food', but I dont know any of the mechanics of doing that.
Roo meat from the roo box costs us around $5 per kilogram(based on what the local council pays for it when we do dog baiting programs), and it has been inspected and supposedly certified. All processed meat these days is for human consumption, and so is all HC certified. They did away with the 'Pet Food' certification about 5 years back. So processed roo meat you buy would have to be good enough to eat yourself(in theory).
Sorry; havent really answered your question properly, but thats about all I know about eating Skippy.
Cheers,
Rod.
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Sharing the extreme love with cats in Outback QLD