Fast Fat Loss with Roo

Fast Fat Loss with Roo – By Tiffiny Hall

I know it might be hard to swap the traditional chicken, beef, fish dindins for Roo, I mean you may not have ever considered kangaroo meat…?

You can buy it from your local supermarket, you know, it’s cheaper than many other meats, a great choice for your whole family and one of the healthiest and sustainable meats on the market. Cross my heart.

The thing is, Roo meat is free of chemicals. This is really important to me, because I try to live a chemical-free life, in order to live a long life.

Approximately 0.7% of kangaroo meat is rejected for human consumption use, which is a third less than the amount rejected from domestic animal farming practice.

When a kangaroo gets sick in its natural environment, it dies. Whereas, domestic animals are treated by the vet using antibiotics, hormones and other medications that can be transferred to our food and then into our bodies.

Kangaroos are harvested in their natural environments where they have heaps of space to exercise. The fitter the animal, the healthier it is – that goes for us humans too!

Clean toxin free meat is important, but you want a lean meat too.

Roo is pretty much the best source of meat out there if you are trying to lose weight.

Can you believe Roo is almost one calorie per gram? I know, shut the front fridge door! What an amazing performance from a red meat.

Not only is it really low in calories, like, 80 calories less than the equivalent beef or 40 calories less than lamb and a whopping 102 calories less than salmon, it’s also a thermic food. The thermic effect of food is the caloric cost of digesting and processing different macronutrients in your diet.

Protein packed Roo burns off almost 35% of it’s calories in the digestion process, as your body has to work four times as hard to burn off protein compared to the fat in a donut or carbohydrates like a big bowl of pasta. You want to lose weight but not in a depleting way, and Roo will help you lean up whilst boosting your immune system because it is so bangin in iron.


Fast food meal deal 1200 calories

Kangaroo San Choy Bau 142 calories per serve


Spaghetti bolognaise 450 calories (250g)

Rooghetti with zucchini pasta 200 calories  (250g)


Fish and chips 996 calories (1 battered piece or fish and 250g chips)

Kangaroo meatballs with herbs and sweet potato chips 218 calories (100g of meatballs and half a sweet potato baked into homemade chips)


Crispy chicken taco 220 calories per serving

Kangaroo tacos 146 calories per serving


Beef burger 473 calories

Kangaroo burger 95 calories




The lean meat we were meant to eat

Australia’s top nutritionists and chefs are waking up to Roo – it’s sustainable, delicious and nutritious, and being native to Australia, it really is the lean meat we were meant to eat.

One of Australia’s best-known nutritionists, Dr Rosemary Stanton, named Kangaroo as the ‘best-in-show’ meat option in her article published on

“Extremely low in fat, kangaroo meat has virtually no saturated fat,” she wrote. “Its levels of protein and zinc are similar to those of other meats, but it has more iron, twice as much vitamin B12 and higher levels of most other B vitamins.”

And she’s not the only nutritionist who has jumped on the Roo bandwagon.

Australian nutritionist, blogger and social media sensation, Lola Berry, discussed why Kangaroo meat is great for weight loss in a recent blog.

“Roo is pretty much the best source of meat out there if you are trying to lose weight,” she wrote. “As kangaroo meat is so lean, it provides an awesome source of protein without much animal fat at all.

“Kangaroo meat is thermogenic as well. This means your body works four times as hard to burn it off compared to other food sources like fats and carbohydrates.

“It’s also a brilliant source of iron too, which is great for boosting both your immune function and metabolism.”

We are all well accustomed to the golden rule of weight loss – eat fewer calories than you burn each day – and Roo, being such a lean meat, scores top marks in this class.

According to Food Standards Australia New Zealand 100g of fillet steak fully trimmed and grilled has 746kJ, compared to 100g grilled loin fillet of Kangaroo weighing in at 566kJ.

While we know Roo is a healthy choice for our hearts and waistline, it’s also a winner for the environment and our pockets too.

According to Judy Davie at The Food Coach a kilogram of Kangaroo steak is around $19, compared with around $39 for beef and $27 a kilo for lamb.

“Being an inexpensive meat, you can afford to buy the best cuts such as strip loin, fillet and rump. These can all be pan fried, BBQ’d and grilled. Secondary cuts such as minced and diced kangaroo are best slow cooked,” Judy said.

And when you look at the sustainability of eating kangaroo, Judy said kangaroo harvesting is a natural and necessary aspect of the culling process.

“After assessing the kangaroo population and the effects of seasonal conditions, the Government sets a sustainable quota to be culled each year – usually around 15-20% of the population,” she wrote. “It’s a strictly monitored process to protect the sustainability of the species.”

And unlike beef and lamb, kangaroos are not farmed for their meat – instead they’re harvested in their natural environment.

A study undertaken by The RSPCA Australia concluded that correct harvesting of Kangaroo “is considered one of the most humane forms of animal slaughter,” not only because it is fast and accurate, but also because the animal is free, not farmed.

And when you compare that to the farming of beef, lamb, pork and chicken, it’s good to know your Roo is coming from a happy place.

So with its high nutritional value, affordable cost and sustainability factors, Roo is fast becoming the preferred lean meat in Australia’s most health and environmentally-conscious kitchens.

I Heart Roo – by Tiffiny Hall

I HEART ROO – by Tiffiny Hall

I grew up in a vegetarian household of black belts. My energetic parents, both Taekwondo Masters and salad savants, led an organic, green-juiced up lifestyle. But it was ‘kaleing me’ and by the time I was 16 my body wasn’t responding well, as I was training hard but my nutrition wasn’t on fleek. I found it hard to pack in the protein for the amount of exercise I was doing and I was low in iron. As a teen I started cooking kangaroo. I did my research and couldn’t beat the Roo report card: 150g serves up 92% of my protein hit for the day, less than 2% fat and I learned that lean meat, well, kept me lean and I soon had the best six pack ever. Plus oodles more NRG.

Later, when I was a Gladiator on TV under a very strict training and food regime, many of the Gladiators were given CLA tablets to help lean up. Conjugated Linoleic Acid is an omega-6 polyunsaturated essential fatty acid (EFA) found naturally in meat and dairy. It’s famous for anti-cancer properties but CLA really deserves a red carpet because it has ah-mazing weight loss benefits, helping to break down fat cells.

Your body needs a little good fat so it doesn’t store bad fat.

I was the only Gladiator who didn’t take CLA supplements because my beloved kangaroo has five times more CLA than lamb. I’ve kept Roo in my diet as my secret weapon as a coach, taekwondo instructor and as a trainer on The Biggest Loser because it not only helps keep me lean and energetic, but also helped my contestants to lose weight and my taekwondo students to stay strong.

I love marinating sliced kangaroo fillets in olive oil and cracked pepper for a summer salad, or barbequing Roo with sweet chili sauce to eat in pita wraps, Roo San Choy Bau is another fave, Rooghetti (kangaroo mince red sauce over spelt spaghetti or zucchini noodles), and the husband loves my Roo patty burgers.

I eat Roo 2-3 times a week. As a trainer, it’s important to be lean, but more importantly I need energy for my clients, classes and to run my business. Roo fuels my day and helps me to train for life.

“Conjugated Linoleic Acid Reduces Body Fat Mass in Overweight and Obese Humans.