kangaroo,” says Riskas. “Crocodile
is purely the tail. It is extremely
expensive, [a] very boutique type
of product. To give you an idea,
premium venison fillet is nearly
$100 per kilo.” Demand appears to
be seasonal. During the summer
months and national holidays they
sell a considerable amount more
product. He adds, “It has its peaks
and troughs like anything. It’s
surprising how many people come
looking for emu and crocodile on
Australia Day.”
Riskas says nationality appears
to be a factor in the meats people
choose to buy, as camel and buffalo
cuts are usually purchased by those
from Middle Eastern, Indian and
Asian backgrounds.
CROCODILE IS PURELY THE
TAIL. IT IS EXTREMELY
EXPENSIVE, A VERY
BOUTIQUE TYPE OF PRODUCT.
TO GIVE YOU AN IDEA,
PREMIUM VENISON FILLET
IS NEARLY $100 PER KILO.Ken Lang, owner of Yarra Valley
Game Meats in Victoria, has noticed
demand for mutton bird rising with
the inf lux of Pacific Islanders and
New Zealanders, while wild boar and
venison is being bought by people
of Indian, Sri Lankan and Nepalese
heritage. He also believes the general
population is moving away from mass
production meats and becoming more
interested in tasting natural, wild-
harvested products.Wild and farmed
Since 1984, Lang has run deer on
his lush 60-acre, hormone-free
and growth promoter-free farm.
They feed on the natural pasture
or biodynamic grain. Venison only
makes up a small portion of the meats
he sells so he began including other
game meats to market in 1990. Langsupplies both wild-harvested meats
(including hare, rabbit, wallaby,
possum, boar and kangaroo) as well
as farmed meats (such as camel, emu,
crocodile and other exotic meats),
frozen in vacuum-sealed bags, to
restaurants, hotels, individuals, other
distributors and butchers.
“It’s grown and grown. Not
exploded, but it’s grown enough to
keep me fully occupied,” Lang says.
“Some meats tend to boom each year.
This year wild boar, rabbit and duck
seem to be quite popular, but next year
it might be something else. It’s always
steady but not over the top.”
Game meat for human
consumption is strictly regulated
and must comply with Australian
standards. This incorporates
handling, preparation, storage,
traceability and animal welfare.
Vendors of game meats must
implement procedures to identify,
evaluate and control significant
hazards relating to food safety.
All meat slaughtering facilities
and abattoirs have legislation that
requires them to be accredited or
licenced and to operate within
approved structures.