Kangaroo Fillets (tenderloin/loin medallions) are lean, delicate, and ultra-tender—think clean, beef-adjacent flavor with a subtly sweet finish. They shine with hot-and-fast cooking and simple seasonings. We ship them frozen at peak quality for restaurant-worthy results at home. Eat Wild.

• Lean & tender: naturally low in fat with a fine grain—excellent for quick sears and elegant plates.
• Pure flavor: mild, clean red-meat character that pairs beautifully with herbs, pepper, citrus, and olive oil.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Trimmed kangaroo fillets (tenderloin or loin medallions). See the variant selector for piece count and total weight; exact cut spec may vary by lot and is noted on the label.

Flavor Pairings

• Seasonings: coarse black pepper, sea salt, garlic, rosemary, thyme, crushed coriander, lemon zest.
• Sauces: peppercorn cream, red-wine reduction, herb butter, chimichurri, salsa verde.
• Sides: roasted potatoes, charred broccolini, grilled asparagus, arugula with shaved Parmesan.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours per pack in the fridge (34–40°F) until fully thawed.
• Cook within 48 hours of thawing. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Proven Methods)

Best eating: because kangaroo is very lean, many chefs serve fillets at rare to medium-rare (≈125–130°F) after a hard sear. If you prefer a more conservative finish, cook to 145°F and rest 3 minutes. Always use a fast, accurate thermometer and rest before slicing.

1) Cast-Iron Sear (restaurant finish)

• Pat dry and lightly oil. Season generously with salt and pepper.
• Sear in a preheated cast-iron skillet over high heat, ~1½–2½ minutes per side.
• Optional: add butter, garlic, and herbs to baste for the last 30–45 seconds.
• Rest 5–8 minutes; slice across the grain. See Steak Temperature Chart.

2) Two-Zone Grill (char + gentle finish)

• Set up a hot and a cool zone. Sear quickly over direct heat for color.
• Move to indirect to finish to your target temp; rest before slicing.
• For setup tips, see Steak Cooking Methods.

3) Sous Vide + Sear (edge-to-edge)

• Bag with a little olive oil and herbs; cook sous vide to your preferred doneness (e.g., 125–129°F), then pat dry.
• Sear very hot, very fast for a crust without overcooking the center.
• Use our Sous Vide & Reverse-Sear Calculator for times and temps.

Pro Tips

• Don’t overcook: roo fillets go from perfect to dry quickly—pull a few degrees early and let carryover finish.
• Baste or butter: a quick butter baste or herb butter finish adds lusciousness to this lean cut.
• Rest & slice: 5–8 minutes of rest keeps juices in; always slice across the grain.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• Transfer to the freezer on arrival or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.
• Use a thermometer and cook to your preferred doneness; rest before serving.

Related

Shop Kangaroo Meat · Wild Game · explore more steak-style cuts in Steaks and our Recipes.

Chef’s note: For an elegant plate, serve medium-rare slices over a peppercorn pan sauce with crushed pink peppercorns and a knob of herb butter.