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.

Ingredients: Human-grade premium kangaroo leg steak with heart and liver, whole fresh eggs (shell, yoke, white), yellow squash, beets, carrots, kale, pomegranate, blueberries, parsley, dandelion greens, turmeric, astaxanthin.  *All ingredients organic unless otherwise noted.

Guaranteed Analysis as Fed
Crude Protein min 21%
Crude Fat min 3.1%
Crude Fiber max 1.1%
Moisture max 74%
KCalories/Ounce 30.1