Sous Vide Kangaroo fillet

[Anonymous Modernist 16283]

Any help with temps/time to sous vide Kangaroo fillet.

Thanks

[Anonymous Modernist 14040]

Time depends on thickness. 55.3c is a good temp for roo. I followed the slow-cook blog's post on it a while back and it was just right. I did mine for a bit over 4 hours, it was a thicker cut, but the slow-cook post called for 3 hours.

The rule of thumb (that I was taught) is body temperature for read meated animals + :

11.5c to 14c = rare

15c to 20c = medium rare

22c to 25c = medium

Tougher meats require longer cooking times and higher temps.

Kangaroo lives around 36c. I like my meat medium-rare. 36c + 17.5c = 53.5c; but since it is tougher I like a little hotter, but still in the range of medium rare is 36c + 19.3c = 55.3c.

Fish are a bit lower, because the meat is softer and cooks easier; white meats tend to be a bit closer on the scale also, but it all seems to work out +/- a bit. Of course, that depends on you being able to look up the animals body temperature.

[Sam Fahey-Burke]

I have never cooked kangaroo, but I believe it‚’s generally approached in the same way as beef.

[Anonymous Modernist 14040]

Noooooo. Do not treat it the same way as a beef, unless you want to eat a chunk of rubber. Kangaroo is significantly leaner!